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Hello everyone! How’s your weekend been? I’ve had a lovely one, despite a having a slight domestic emergency today!

Yesterday I did my usual weekend long run. I did 10 miles in 1.24 average pace 8.25, another pb for me over that distance according to my tracking on Daily Mile!

We’ve had a mostly very relaxing weekend but at the same time I feel like I’ve been super productive! We decided to make the most of the break in the rain yesterday morning so had a little trip into town. OOTD:

When we got there we discovered a little vintage market being held inside one of the shopping malls. I bought two of these fab vintage patterned plates for just 50p!

I also picked up another bargain from Dorothy Perkins sale:

This skirt was only £7 and although its a size too big for me I loved it that much I decided to get it and just cinch it in with the black woven belt that came with it.

Eats have been really good this weekend too! I spent exactly one hour this morning taking my own advice from my organisation post and prepping some tasty treats for the day and week ahead. In just one hour I cooked up a pot of rice, lentils, soaked some wheat berries for sprouting, made some of Gena’s Almondaise (but using cashews to make it a cashew mayo) and made a raw bread mix and popped in the dehydrator. I also made a wonderful pate, inspired by one of Gena’s recipes yet again!

Garden Pate (adapted from this recipe, vegan, raw, makes about 2 cups)

• 1/2 cup of sunflower seed, soaked for at least 2 hours
• 2 tbsp of hemp oil (or flax or olive oil)
• 2 tbsp of Braggs Liquid Aminos or soy sauce
• 1/2 tsp garam masala (or curry powder)
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 cup fresh parsley
• 1 cup vegetable juice pulp (or you could use a packed cup of chopped veggies such as courgette and spinach)
• 4 carrots finely chopped or grated
• 1/2 white onion finely chopped
• 1/2 cup fresh parsley
• Water as needed

Begin by blending the drained sunflower seeds with the oil, Braggs, spices and parsley in a food processor. Add the veggie pulp or chopped veggies along with the carrot and onion. Blend again, adding water as needed to reach your desired consistency. Add the remaining parsley and pulse to incorporate. Chill in the fridge and enjoy with your choice of veggies and crackers for dipping, or use as a wrap filling or sandwich spread:

I enjoyed some for lunch with lots of veggies, my raw juice pulp crackers and an experimental raw dehydrated tomato and red pepper wrap which tasted amazing! The pate is so delicious and very moreish, good job you get a couple of cups worth as it won’t last long!

I also enjoyed another tasty lunch in the form of a giant salad topped with sabra hummus:

I’ve missed my hummus topper salads! This was so good, I just adore that hummus :-)

Last night I also went for another favourite, more courgette spaghetti with raw pasta sauce, RAW Health olives, nutritional yeast and fresh basil:

The sauce is so simple to make and absolutely delicious:

Simple Raw Pasta Sauce (vegan, serves one hungry person)

• 3 medium size tomatoes (or 10 cherry tomatoes)
• 1 large red pepper, deseeded
• 1/4 tsp salt
• Onion powder, garlic granules and dried Italian seasoning to taste (I use about 1/2 tsp of each)

Wack everything in a food processor and blend until smooth! Serve with courgette spaghetti or ribbons or over regular pasta. So so yummy, I was amazed how good this was the first time I tasted it. Last night I added an extra sweet pointed red pepper into the mix. I used the small amount of sauce I had left to make the tomato and pepper wrap I used with my garden pate above. I just spread it on a teflex sheet and dehydrated for 8 hours or so. I will definitely be trying that again!

Last night we also cracked open a bottle of red while we watched DVD’s, it was bliss!

Tonight I made some wraps using Mountain Corn Bread wraps filled with mashed avocado and nutritional yeast, spinach, sweet red peppers, olives and a drizzle of cashew mayo. I served it up with some ‘roast’ broccoli (‘cooked’ in the dehydrator for a few hours):

These wraps were amazing! The broccoli also tasted great, they had that almost sweet roasted flavour but still had a lot of crunch.

Breakfasts have also been very good. This morning I made a big bowl of oats and 10 grain cereal with water on the stove, topped with fresh strawberries, some coconut vanilla ‘yoghurt’ (2 tbsp of coconut flour, 1/2 scoop of vanilla sun warrior, water) and pumpkin seeds:

Its been ages since I had a porridge yoghurt layer up and this was so good, I made the yoghurt up last night so it was cold from the fridge. I love the contrast of the hot oats and cold yoghurt!

The post run green smoothie I made was one of the tastiest I’ve had in a while!

This contained spinach, frozen banana, juicy fresh peach, vanilla sun warrior protein powder, spirulina, maca, msm, water, ice and gums topped with sunflower seed butter and cacao nibs. I just love the combo of banana, peach and spinach, so mild and sweet.

I have some romaine lettuce and beet greens to use up so I think I may treat myself to a chocolate cherry green smoothie this evening for dessert!

So we had a little domestic crisis when our bed broke! It appears that our mattress has also seen better days so we decided to chuck them both out and while we have the extra space we are going to re decorate the whole room. That means that for the next couple of weeks we’ll be sleeping on the living room floor! It is funny how things workout though, I’m actually looking forward to redecorating that room now, expect a few home interior posts!

Hope you’ve all had a great weekend! Do you enjoy vintage fairs? Have you had a major piece of furniture break on you? How did you manage without it?