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
– 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
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Hi, this is my favourite Raw Pad Thai recipe.
I could eat it every day!
Hope you like it.
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
1/2 cup soaked Sunflower seeds
1/2 Chilli Pepper
Juice from 1 Lime
3 Tablespoons of Olive Oil
1 tablespoon of Tamari
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!
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
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!!
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
20 Mint leaves
5 tbsp. Olive Oil
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!
These egg and gluten free Zucchini Fritters are yummy!
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,
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)
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!
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.
1 cup uncooked quinoa
1 cup cooked chick peas
1 red or yellow pepper
1 1/2 cup frozen sweetcorn, thawed
2 spring unions
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.
There was lots of Zucchini in the Veg-Box this week and I found a super easy delish recipe for baked zucchini with lemon and mint here.
I loved it!!!
Zucchinis are full of nutrients like Vitamin A, Vitamin C and potassium.
It’s also high in important fibre and really low in calories.
6 small zucchini (or less, I used all I had) halved lengthways and chopped.
1 red onion.
I lemon, finely grated rind and the juice.
1 tablespoon of raw coconut oil.
Fresh mint leaves.
Pre-heat oven to 220C. Place everything in an oven dish (except the mint leaves, which you sprinkle over just before serving) together with salt and pepper
According to the recipe says you should roast it for 18-20 minutes, this was a lie or my oven is not working!
After 50 minutes!!! I had to take them out to rush off to a parent-teatcher meeting, but I could easily have left it in for another 10 minutes just to give the veg a bit more colour.
I loved the dish though, even cold! (which it was by the time I got home to eat)
Thank you Twitter People for letting me know this ugly vegetable is Sweet Mama Squash!
Looks like a mis-coloured pumpkin, but tastes like sweet butternut squash!
It was part of my weekly Veg-Box and I had no idea what it was and what to do with it.
And I have to say that is exactly why I love the whole Veg-box idea so much.
I’m getting veg I would NEVER EVER buy when rushing around in the supermarket like a headless chicken.
I would ony end up with broccoli, green beans and carrots. Boring, boring boring and unhelathy as well!
To have a healthy diet you need a large variety of vegetables in order to get all the different nutrients the body needs.
I found a super quick and easy recipe for my Sweet Mama here. and I was really surprised how sweet and tasty this bad Mama was.
Sweet Mama Squash cut, sliced (1cm thick) and peeled
Onions 1 or 2
Garlic 1 or 2 cloves
Raw coconut oil
Salt & pepper
Pre heat the oven to 220
Slice the onion thinly and place in on a baking dish.
Place the sweet mama squash on top.
Bake in until soft, about 30min.
Add finly sliced garlic, thyme, and salt & pepper and let it bake for another 10 minutes.