It's so easy to eat raw food when the sun is out, isn't it? (Or at least that's what I keep hearing from you all winter long.) But I'll tell you what's not easy... that's rollerblading backwards!



Honestly I don't even remember the last time I rollerbladed forwards, before last Friday. Was it five years ago? Six? Seven? Times flies. Luckily for me, it's been just as long for Britney, in case you haven't guessed it yet by our intense safety gear!



We discovered a Skate Hire shop near Marble Arch tube and flew through hours of Hyde Park thrills. What a way to spend a Friday afternoon! Triple recommend to all!


Britney was also on my Acid Alkaline Breakthrough program with me, so we finished the day off with a pH balanced salad.


Recipe below:





For the salad
2 Large carrots
Big handful snow peas
1 Courgette/Zucchini
1 Sweet potato
1 Avocado
1 Mango
1 Kiwi fruit
1/2 Cucumber
Salad greens

For the dressing
1 Cup Brazil nut milk (made the same as Almond milk)
3 Tbsp Nutritional yeast
1 Red bell pepper, chopped
1 Lemon, juiced
1 Garlic clove
1/2 Red onion
1/2 tsp Nutmeg
1/3 tsp Himalayan salt

For the optional topping
My pesto (I made this one with soaked sunflower seeds instead of nuts)
Basil leaves

-Chop, slice, dice or spiral the salad ingredients any way you like to eat them (Hint: I make mine all kinds of shapes and sizes for more excitement- I spiralised the zucchini and sweet potato, thinly diced the carrots and snow peas into strips, and chopped the rest of ingredients into cubes).

-Blend all the dressing ingredients and pour them over salad in a large bowl. Mix.

-Serve with a side of fresh green leaves and top with optional pesto.