➳ For 15% off all Nuzest products worldwide, use my coupon code: sarahlemkus at the checkout! https://nuzest.com/
➳ For 15% off all Nutrient Rescue products (100% pure NZ ingredients), use my coupon code: Sarah15 at the checkout! https://nutrientrescue.nz/

What our family ate today on the go in Queenstown, NEW ZEALAND:

Sarah and Dan:
First thing: Cold pressed NZ orange juice with Hawaiian Spirulina, Good Green Stuff (not recommended if pregnant but sarah had some but usually doesn’t), Nutrient Rescue double Shot (blackcurrant, wheatgrass, barley grass, green pea, boysenberry, broccoli sprout, spearmint leaf, and manuka leaf – All dried 100% New Zealand wholefood plant powder).
Breakfast: Organic oats cooked with water, raisins, cinnamon – topped with Raglan Coconut Yoghurt (banana and chai flavour), banana, Nutrient Rescue Berry powder
Snack 1: Energy Bites (recipe https://www.sarahlemkus.com/blog/energy-bites), organic apple
Lunch: Left over bean chilli (recipe https://www.sarahlemkus.com/blog/mexican-fajitas-with-vegan-bean-chilli), potato chips (recipe https://www.sarahlemkus.com/blog/oil-free-potato-chips), Hummus (not sarah though)
Snack 2: Dates, nuts, energy bites, apples – not on camera at the snow
Dinner: Pumpkin and Lentil Soup (see recipe below) with broccoli – Dan ate a few pieces of toast too.
Beth: The only thing different she had was a Nutrient red shot with orange juice with her dinner instead of at breakfast.

Pumpkin and Lentil Soup Recipe:
1 whole pumpkin – smallish
300g red lentils
Pure vegetable stock – 2 tablespoons
1 -2 onions, chopped
5 garlic cloves, minced
1 thumb ginger, minced
2 teaspoons curry powder
1 tin tomatoes
1/2 can coconut cream
A small amount of water – not too much otherwise you will get runny soup.

Cook the pumpkin whole in the oven for 25 minutes. Peel skin off once cooked and de-seed. Chop into pieces ready for soup.
Cook the lentils in two cups of water until cooked (15 minutes). Strain and set aside.
Cook the onion in a large pot for five minutes. Add the garlic and ginger. Then add all the rest of your ingredients except the coconut cream. Simmer on low for 30 minutes. Then add the coconut cream. Cook for a further 5 minutes. Add salt and pepper and more curry powder if you wish – taste to see if it needs more.
This is a rough recipe! Please tweak it to your liking! Hope you enjoy!

Our vegan winter gear is from Kathmandu: https://www.kathmandu.co.nz/

Our clothes are ethically made from: https://recreatestore.co.nz/

Car rental from Ezi Car rental https://www.ezicarrental.co.nz

Our new drone is the Go Pro Karma

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