Spicy Autumn Salad


A salad with raw squash might sound weird, but it’s really delicious and  oh so healthy!
It also means the salad stay fresh and crispy for several days.
It’s extremely filling and of course the right colour with Halloween around the corner.
I hope you like it!




Spicy Autumn Salad.
serves 4

– medium/small squash

– 1/2 cauliflower head

– 2 apples

– 2 spring onion

– 2 celery sticks

– 1/2 cup sunflower seeds


– 1/3 cup olive oil

– 2 tablespoons tamari

– 2 tablespoons apple cider vinegar

– juice from 1/2 lemon

– 1 piece of ginger

-1 tablespoon coconut sugar

– 1 teaspoon chiliflakes

See more videos: Mixed Berry and Chia Dessert,Lentil and Butternut SquashKale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON TWITTER: https://twitter.com/lisagusto

Lentil and Butternut Squash Salad




This salad is full of fibre and goodness and will keep you satisfied for a long time.
Hope you like it!

Serves 2-4
1 small-ish butternut squash
1/2 cup of dried puy lentils
1 bag rocket salad
2 spring onions
2 tablespoons olive oil
1 tablespoon tamari
1 tablespoon balsamic vinegar
1/2 tablespoon coconut sugar
1/4 teaspoon chilli
1/4 teaspoon turmeric
black pepper

See more videos: Kale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON TWITTER: https://twitter.com/lisagusto

Video: Raw Broccoli and Pesto salad with Pomegranate






This Raw crunchy nurturing Broccoli and Pesto salad with Pomegranate seeds is definitely one of my top salads.
Everything is raw like nature intended so no goodness is lost in the cooking process.
You just chop mix and assemble!
Making your own pesto is so easy it should be illegal to buy it ready-made!


– I medium broccoli head
– bunch of kale
– red onion
– 1/2 cup pomegranate seeds

For the pesto:

– 1/2 cup sunflower seeds
– 1/2 cup olive oil
– bunch of fresh basil
– salt and pepper

X Lisa

Kale, Chickpeas and Avocado


There were lot’s of Kale in this weeks veg-box and I had prepped a big bowl of chickpeas at the beginning of the week so making this quick super-nutritious dish was a no brainer, I actually had the leftovers for breakfast this morning!

Who says you can’t have proper food for breakfast, is so much better than cereal or yoghurt and it keep you full for so much longer and.

Kale is a cruciferous vegetable and you probably know how amazing they are.
They are associated with lower risk of developing cancer and are also really important in helping the body detoxifying itself. You should make sure you include cruciferous vegetables in your diet every day.

Chickpeas will keep hunger at bay and is a great source of fiber, protein, folic acid and manganese. Reserchers have also found that a diet high in legymes like chickpeas can prevent diabetes.

There’s also avocado in this recipie which is amazing for your skin 🙂

1 Avocado
I small red onion
Parsley (not necessary)
Olive oil
Salt & pepper
Tiny amount of stevia or coconut nectar

1.Remove the stalks from the Kale (they can be juiced later) and cut it up into small pieces (I like everything in small pieces).
2. Dice the avocado.
3. Chop the onion into small pieces.
4. If I have I will also add some finely chopped parsley
5. Make the dressing: Mix 3 tablespoons of olive oil with a crushed garlic, lemon juice, salt and pepper and a tiny amount of stevia or coconut nectar to taste.
6. Add Chickpeas (around 300-400g) and everything else into a mixing bowl and toss. Serve or save for later it tastes almost better the day after.

How to Ferment Vegetables

I’m completely obsessed with fermented vegetables and include them as often as possible in my meals.
Fermented vegetables are the ultimate super foods and can heal your gut, and keep you fabulously healthy!
It’s so easy to make it’s ridicules and so delish as well!

You can find out more about Åsa’s fermentation-course HERE.

Cauliflower (optional)
Dill (optional)
Himalayan Crystal Salt or sea salt 15 grams per kilo of vegetable.

You also need a bog standard kilner jar.

XX Lisa

My Super Healthy Gusto Salad, Video

This is my super healthy salad that I make as soon as spring has sprung.

It’s detoxifying and beautifying.


Red Cabbage
Celery sticks
Red onion
Himalayan crystal salt


Sprouted beans
pumpkin seeds
Fresh coriander


Cucumber and Onion Salad

Cucumber salad

I made this quick cucumber side dish the other day. I found the recipe on Pinterest and modified it slightly.

Cucumbers are full of anti-inflammatory Vitamin K but make sure they are organic!!!

Cucumber is on The Dirty Dozen List,(I wrote aboutit  HERE) meaning they have fairly high levels of pesticides and insecticides, which are toxic to the nervous system.

This salad also contains the Scandi-Classic herb dill.

Almost all traditional dishes in Sweden are served with or cooked in dill, which is not a bad thing, dill is super good if you suffer from gas and bad breath and it’s excellent for breastfeeding Mum’s as it increase milk production.


1 Cucumber, thinly sliced.( I used a cheese slicer).

1 Red onion, also thinly sliced.

1/2 cup of chopped dill.

1 tablespoon of lemon juice

1 Tablespoon of Apple Cider vinegar

1 1/2 – 2 tablespoons of  Virgin Olive Oil

Himalayan Crystal salt and Black pepper

XX Lisa

Super Nutritious Sea Spaghetti


Happy Monday everyone!
Another raw product that I try to incorporate in our diet is highly nutritious Sea Spaghetti absolutely packed full of goodness like potassium, magnesium, iron zinc, iodine and vitamin C.

Sea spaghetti grows in natural seaweed fields in the North sea and the Baltic Sea  and it grows in this tagliatelle shape, hence some raw food purists use it instead of pasta. I could never do that!
Can’t say I enjoy the taste of Sea weed too much, so I need to disguise it a bit.
I make a paste of avocado and lemon and seasoning and serve it in small quantities with a meal.

1. Soak a handful of sea spaghetti for about an hour.
2. Rinse really well.
3. Blend 1/2 avocado, half a lemon, salt & pepper (tamarind if you have) with a hand mixer.
4. Mix with the spaghetti and let it marinade for a while.



Greek Quinoa and Avocado Salad

Greek Quinoa and Avocado salad

I can live on salads during the summer months, and this is my favorite at the moment.

Ingredients: 1/2 cup quinoa, 4 tomatoes, spinach,  1 red onion, lemon juice, olive oil, 2 avocados, 200g feta cheese, sheep or goat.
Serves 4.

1. Cook the quinoa as directed
2. Put it in a mixing bowl, add chopped tomatoes, onion, feta cheese, lemon juice and salt & pepper.
3.  Place spinach leaves on plates, arrange avocado slices on top and the quinoa-cheese-tomato mixture on top of that.
4.  Sprinkle som more olive oil all over.

I read in the papers today that scientists have found that only 2 tablespoons of olive oil a day almost halves your risk of dying from heart disease. Good news for olive oil lovers.
To get the most benefits from your oil, use cold pressed, virgin olive oil and pour it over your food after cooking.
You might destroy the goodness in the oil if you heat it.
As soon as you open your bottle the oxidization starts, especially extra virgin which contains chlorophyll, so store it away from sunlight in a dark place and don’t keep it for to long.