If you have been following my blog for a while, you would know that I participated in the Zespri KiwiFruit’s 14 Days Challenge last year. You can check out the previous posts here, some of them might contain useful recipes for you to utilize. Well, the 14 days challenge is back again this year, and in fact we are well into the second week of the challenge. I only have time to post about this after my grueling week of work (performing 6 nights in a row along with rehearsals too is definitely not easy, but it was fun!). I suppose I will rehash the benefits of Kiwifruits for you here:

Well that’s a great summary of what Kiwifruit can do to your health. It was just the perfect timing for me to take up the challenge because I haven’t exactly been looking after my health for the past month (*slaps wrist*). Sometimes I literally don’t have time to cook and eat during my gig days so I had to work with whatever that’s provided to us at work (which usually means fried rice, noodles, pasta, pizzas and all the unhealthy stuff you can think of, probably full of msg too). Although I do compensate with healthy dishes when I do have time to cook at home, it’s not enough!

Doing this challenge forces me to form a healthy habit of 2 kiwis a day, so at least I know I got the nutrients bit almost covered. Another benefit is that my immune system probably has gotten a nice boost too. I am pretty sure I would have fallen sick if I hadn’t keep up with Vitamin C intake (there were some nights I slept the most 2-3 hours before gig).

So I guess I will show you some of the dishes I have created using Kiwifruits. So far none of them requires an actual recipe, so I will combine them into one post today. First, a salad.

Everything is raw here: I was happy to get my hands on same kale. The kale is torn into small pieces and rubbed with olive oil and salad. Then I made a salad along with some thinly sliced fennel and sliced Kiwi, finished with a squeeze of lemon juice. That was my lunch!

Oh I should also mention that I finally got a Paderno World Cuisine Tri-Blade Spiral Cutter. It’s the best tool to turn vegetables into noodles. So far I have tried Zucchini, Beetroot, Potato, Daikon Radish, Carrot and I’m so addicted to it! It’s the easiest way to incorporate more vegetables into your life and at the same time reduce your processed carb intake. I will be blogging about more recipes in due time but here’s one that I’ve made last week.

Usually I would have sauteed the zoodles but since I was eating it like a salad (and just wanted to save time), I spiralized (it’s officially a word now) the zucchini, then mashed 2 kiwifruits along, season with freshly grounded pepper and lemon juice. It’s definitely an odd enough combination, but quite refreshing I’d say. Most people who saw this on my facebook page started craving for burgers instead. I guess perhaps some crispy bacon bits will help making this more tantalising.

And after a week of hardly any cooking, I woke up today with itchy hands (to cook I mean). So I took a potato and spiralized it, then sauteed it with a few other things. There is nothing to it really and the seasoning is just a tiny bit of salt and lemon juice. But I love the natural flavours of each ingredients and it was a satisfying meal.

So I have one more day to rest before going into a crazy week of shows again. Hopefully I will squeeze a couple more posts for you!