Nourish from the inside out - 4 recipes for your best beach body yet
We all want to look and feel a million dollars on the beach – and here at Reve de Rive we believe confidence comes from within. When you eat and drink well, you glow from the inside out. Here we share five deliciously nourishing, easy recipes to benefit body and mind – just in time for your next vacation!
Luxuriously healthy energy truffles
Craving a sweet treat? Sugary foods are bad news for your body – most cakes, biscuits and chocolates contain huge amounts of sugar that simply can’t be processed in one go. When sugar isn’t burned off through physical activity it is stored as fat in the body. Excessive amounts of refined sugar can also cause bloating and often aggravates skin disorders including acne and eczema. But life’s way too short to deprive yourself of a treat to satisfy your sweet tooth. These truffles are packed with plant-based protein and antioxidants, made with small amounts of maple syrup in lieu of refined sugar so you can indulge without the guilt. Ingredients: 1 cup almond, cashew or peanut butter – depending on your preference and tastes. 3 tablespoons pure maple syrup. 10 pitted dates. ¼ cup raw cacao powder. 1/3 cup extras – could include a combination of chia seeds, goji berries, chopped nuts, and superfood powders such as lucuma, maca, matcha, moringa and spirulina. Method: Combine the nut butter and dates into a blender and process until smooth. Then add your seeds and fruit if using. Lastly add any powders plus the cacao and maple syrup, pulsing until perfectly combined. Roll the mixture into round truffle shapes and chill on a baking sheet until ready to eat.
Spring green salad
Greens are perhaps the most efficient way to get goodness into your body – so you can get your glow on from within. This salad incorporates no fewer than five fresh greens, each with their own health benefits. The dressing also includes apple cider vinegar, great for gut health and overall wellness. Ingredients: One handful of each: Baby spinach, spiralised courgette, sliced fennel, cucumber and kale. For the dressing: Apple cider vinegar, honey, extra virgin olive oil, one small chopped chilli, minced garlic, fresh parsley. Method: Thoroughly wash and roughly chop the greens. Set aside whilst you make the dressing – using 100ml olive oil, 1 tbsp honey and 20ml vinegar. Whisk in the herbs and spices then toss through the salad for a fresh, vibrant side that goes with everything.
Spicy turmeric latte
Turmeric is well-known for its antioxidant and anti-inflammatory properties, and it has been used widely for hundreds of years in India as a medicinal tonic. Turmeric lattes (or ‘golden lattes’ as they are also known) possess a host of health benefits thanks to the various spices used within them. Plant-based milk ensures good gut health and even more goodness. Ingredients: 250ml creamy plant-based milk – oat and soy work well. 2 teaspoons fresh turmeric. ½ teaspoon ginger. ½ teaspoon cinnamon. 2 tbsp pure maple syrup. Method: Add the spices and maple syrup to around 30ml of hot water. Mix well until thoroughly combined. Heat the milk gently using a microwave or coffee machine until frothy and warm, then pour slowly over the spice mixture, whisking constantly. Top with a sprinkle of cinnamon.
Baked avocado with chilli and garlic oil
Avocados are packed with healthy fats to keep skin, hair and nails looking great and feeling strong. Baked avocado offers a twist on conventional serving methods – with eggs added for protein and a zesty dressing with chilli, garlic and lime for added nutrition. Ingredients: Two avocados, peeled and pitted. Two small eggs. Two small chillies, finely chopped. One clove garlic, freshly minced. 50ml extra virgin olive oil. Coriander and black pepper (for garnish) Method: Pre-heat oven to a low to medium heat and add the avocados to a small dish, ensuring they can stay upright for the duration of cooking. Meanwhile add the chilli and garlic to the olive oil and drizzle half over the avocados. Once oven is heated, add the avocados and leave to bake for five minutes. Remove, break an egg in the centre of each, and return to the oven for another five minutes. Drizzle over the remaining oil and sprinkle on parsley and freshly cracked black pepper. Serve with your favourite salad, fish or chicken.
