Rocket and Pistachio Pesto


I made the above video yesterday and I had the pistachio and rocket pesto with butternut squash and pomegranate seeds on top., so delicious!
Today I can’t wait to have the rest of the pesto for lunch with freshly spiralled zucchini noodles. YUM!
Pistachios are a great source of copper, manganese and B-vitamins they also come with important protein and fibre.
Rocket salad really is a super nutritious leafy green, packed with calcium, vitamin A, vitamin C and vitamin K.
Hope you like it!



Rocket and Pistachio Pesto

–  1/2 cup pistachios

– 70 grams rocket salad

– 1/2 cup olive oil

– 2 garlic cloves

– 1/2 tablespoon fresh lemon juice

– 1/4 teaspoon salt

– black pepper

Serving suggestion:
Mix it with:

– 1/2 butternut squash

– pomegranate seeds



Raw Pasta Puttanesca


This incredibly tasty raw pasta puttanesca recipe is the perfect dish when you are ready to move towards a plant-based diet with a lot of raw vegetables in order to achieve optimum health.
It’s filling and full of amazing awesome flavours!
Hope you like it.
Thank you so much for following me this year.
Wishing you all a fantastic New year!!





Published on 22 Dec 2014

Raw Pasta Puttanesca
Serves 4


– 1/2 cup sundried tomatoes

– 225g cherry tomatoes

– 2 garlic cloves

– I small red onion

– bunch of fresh basil

– 1 cup kalamato olives

– 1 tablespoon capers

– speck of stevia

– 1/2 cup water

– 1/4 cup olive oil

– 1 tsp Italian herb seasoning

– black pepper


See more videos: Raw Swede Spaghetti with Spicy Sage Sauce. Raw Chocolate and Zucchini dessert, Vitamin D-Boosted Marinated Mushroom, Spicy Autumn Salad, Kale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables


Raw Swede Spaghetti with Spicy Sage Sauce


The main ingredients in this raw spaghetti is a swede or yellow turnip which set me back 70 pence!
It cheap to be healthy 🙂
Swedes and turnips are full of vitamin C and fiber and really low in calories.
When you eat it raw I think you need a great kick-ass dressing or sauce.
I used the stuff I had in my cupboard and thankfully the sage and species worked really well!





Raw Swede Spaghetti with Spicy Sage Sauce

Serves 1


– 1 small swede

– fresh sage leaves

– 2 tablespoons olive oil

– 1 tablespoon tamari

– 1 tablespoon raw coconut vinegar

– pinch of raw coconut sugar

– 1/2 teaspoon chilli flakes

– black pepper

– 2 small garlic cloves

-1 small piece of fresh ginger


See more videos:  Raw Porridge with Chia, Banana and Carob, Raw Chocolate and Zucchini dessert, Vitamin D-Boosted Marinated Mushroom, Spicy Autumn Salad, Kale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables


Video: Raw Pad Thai Recipe


Hi, this is my favourite Raw Pad Thai recipe.
I could eat it every day!
Hope you like it.

2 Zuccinis
200 grams Sugar snaps
1/2 Red bell Pepper

1/2 Cup Coconut milk
1 tablespoon Coconut Oil
3 tablespoons Olive Oil
1 tablespoon Apple Cider Vinegar
1 teaspoon of Crushed Chilli
1 Tomato

1/2 cup soaked Sunflower seeds
1/2 Chilli Pepper
Juice from 1 Lime
3 Tablespoons of Olive Oil
1 tablespoon of Tamari

XX Lisa

Video: Raw Pasta Sauces


Happy Friday everyone!
I’m more into recording videos than to write at the moment.
I don’t even write a script before I record I just have an idea and then I put the camera on a tripod and press record.
Maybe I should write some sort of script and stick to it 🙂 you might understand after watching this video.

These are my 2 favourite raw pasta sauces to go with the raw spaghetti from the last video.
One is a raw pesto and the other a lighter tomato sauce.

I hope you like it!

X Lisa

Raw Celeriac Mushroom and Pine Nuts Pasta

Raw Pasta


This Raw Celeriac Mushroom and Pine Nuts Pasta is one of my all time favourite raw dishes.
It’s filling, crunchy and salty and so easy to make!

1 celeriac root head
3 cups of mushrooms
1/2 cup pine nuts
2 table spoons of fresh sage and parsley
1 tablespoon of lemon juice
3 tablespoon of olive oil
2 table spoons of tamari sauce
Sea salt

Peel and slice the celeriac really thinly (it’s helpful to use a julienne or even better a spirulizer) You want it to reassemble pasta.
In the above picture I used a handheld julienne and than I cut it to size.

Mix the celeriac with 1 tablespoon of lemon juice and 1 tablespoon of olive oil some sea salt and put aside.

Slice the mushrooms really thinly.
Cut the herbs finely.

Mix 2 tablespoons of olive oil, 2 tablespoons of tamari sauce and the herbs together.
In a bowel mix the mushrooms and pine nuts and pour over the olive oil and tamari mixture. Let it marinate for 10 minutes.

Assemble the celeriac pasta and the mushroom mix, let it marinate for another 5 minutes and serve.

Hope you like it!!

X Lisa


Raw pasta

Nutritious Zucchini Recipes

Raw pasta zuccini

 Zucchinis are in season!
Apart from being really tasty they are also packed full of nutrients like Vitamin C, Vitamin A, Folate and Potassium and they are mega low in calories.

Zucchinis are super delicious both raw and cooked.
Below are 2 recipes that I’m using at the moment.

The first one is a Raw Pasta recipe from Natasha Corrett’s great cookbook Honestly Healthy and the other is my fave Zucchini Fritters recipe.

Corrett’s Raw Courgette Spaghetti is beyond quick to make and  it’s really fresh and zingy. 

2 Courgettes slicked thinly on a Mandolin or a spiraliser
1 mango
20 Mint leaves
5 tbsp. Olive Oil
Lime juice
1/2 teaspoon of ground cumin
Piece of fresh root ginger
Red Chilli (I sometimes skip this as the kids get traumatised :))
Salt and pepper

Slice the courgette thinly (I used my small handheld mandolin on the thinnest setting)
Mix the rest of the ingredients in a blender until smooth.
Assemble and tuck in!

Zuccini fritters

These egg and gluten free Zucchini Fritters are yummy!

2 zucchinis
3 spring onions
1/2 cup of fresh Parsley and Mint mix
1/4 cup of  coconut flour or rice flour
raw coconut oil for frying
Salt and pepper

Grate the zucchinis, add 1 teaspoon of salt and let it sit for 10 minutes after which you squeeze out as much liquid as you can.

Finley chop the spring onion, parsley and mint and mix with the zucchini.

Add the flour and mix.

Heat up the coconut oil and roll spoonful’s of the mixture and flatten out as you put them in the frying pan.
Fry for about 3 minutes on each side.

Serve with a mix green leaves salad,

X Lisa


Recipe: Turnip and Broad Beans with Cumin and Lemon


This weeks veg-box came with a bunch of mini turnips and fat chunky broad beans, there was also a recipe that I changed slightly, as usual 🙂

Turnips are packed with Vitamin C, Vitamin E and the B Vitamins, It also contains potassium and fiber.
Broad beans are full of  folate (folic acid) vitamin B6, Iron, Copper and manganese.
And because they are grown locally and dispatched pronto to my door, they really are bursting with goodness!

A bunch of mini turnips (cut so they are the same size)
About 13 fresh broad beans, podded
Zest from 1 lemon and some of the juice to taste.
A handful of fresh coriander leaves
1 1/2 teaspoon of ground cumin
1 tablespoon Raw Organic Coconut Oil
Himalayan crystal salt, black pepper
Organic Virgin Olive Oil

Gently boil the cut turnips for about 5 minutes, add the broad beans  and simmer for another 2 minutes.
Drain  and put in cold water.
Now you can peel off the thick skin of the pods if you thick it’s to rough.
Heat up the raw coconut oil in a cast iron pan or other pan (don’t use non-stick), add the turnips and broad beans and gently fried until it’s got a nice colour.
Add the lemon, cumin, salt and pepper, fresh coriander, salt & pepper.
And last drizzle over some top-notch organic olive oil. (Olive oils should not be heated so you get all the health benefits from the oil)

XX Lisa


Quinoa Rolls

Quinoa Rolls

It’s funny how easily the kids eat foods that come in small bite size portions where cutlery are nonessential 🙂

On a whim I rolled up quinoa with cucumber and carrot sticks in salad leaves and boy did they gulf it down quickly!

I mixed the tricolore Quinoa with half a grated red onion, some tamari soy sauce and brown rice vinegar.
Cut the carrots and cucumber and rolled it up in salad leaves.

Probably the quickest meal I have ever made!


Quinoa Salad


Hope you are all having a great Easter break!
I made this healthy colourful quinoa salad today. It’s really filling and brimming with goodness.
My stomach is slightly stretched after the Easter Bunny’s visit so I certainly need some grains today.
The rest of the family will have this with lamb saddle, I think I’ll have it on its own. Can’t stand anymore brown coloured foods today!

I found the recipe on The Garden Grazer blog HERE.

You Need:
1 cup uncooked quinoa
1 cup cooked chick peas
3 tomatoes
1 red or yellow pepper
1 1/2 cup frozen sweetcorn, thawed
2 spring unions
fresh basil

2 tablespoons Olive oil
2 tablespoons lemon juice
salt & pepper

Cook the quinoa and let it cool, cut, slice and mix the vegetables. Add the dressing.

XX Lisa