Healthy Eats – London: 222 Veggie Vegan

I went to 222 Veggie Vegan for lunch today.
It’s a 25 minute walk from my house and it was so glorious and sunny I really enjoyed my walk, soaking up the rays.
For lunch 222 offers an eat-as-much-as-you-want buffet for £9.90 and a take away box for £7.50. (They are also open for dinner with a completely different a la carte menu).
This is vegan comfort food!
Mains like Quinoa Tofu Bake, Carrot Tart, and Mixed Bean Curry draw a completely different crowd from what I’m used to in healthy lunch places – MEN!
Male body builders, swimming teachers, personal trainers and local chaps, mixed in with female office workers. NOBODY left hungry!

Everything I cold see was gluten-free and other allergens like soya, sesame nuts etc. were clearly labelled.
I tried almost everything, it would be rude not to, right?
So yes, I had both plates in the photo above.

Oh, yes and as a bonus, there’s a new Vegan food shop next door.
I bought whipping cream, chocolate, meringues and vegan honey…
Not that I was especially hungry, but looking forward to try it all the same.
Had not even heard about vegan honey?!

(222 Veggie Vegan is at 222 North End Road, West Kensington, London W14 9NU)

Happy weekend!

 

 

Lime and Rose Dessert Raw and Vegan

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This Lime and Rose dessert is so good!
I love love love to use rose in puddings, well in actually  everything I can get away with.
This is also the perfect way to hide avocados for the kids as they think (well the little one does) that the green colour comes from the limes.

Lime and Rose Dessert:
RAW and VEGAN

Ingredients:

– 3 avocados

– 6 majool dates

– 2 lime zest and juice

– 1 tablespoon rose water

– 1/2 teaspoon vanilla extract

– pinch of Himalayan crystal salt

– berries for decoration: strawberries, raspberries, pomegranate, blueberries

 

♥L

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Raw Orange, Beetroot and Ginger Soup

 

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This is a great little fresh nutritious-rich soup for one.
You actually only need the veg, the turmeric and cumin I add because they come with amazing health benefits and because it fits.
A lot of raw foods have oil or nuts in them making them quite calori-dense.
Not this one, so perfect if you need to prepare for the party season 🙂

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Serves 1

Ingredients:

– 1 orange

– 1 beetroot

– piece of ginger

– 1-2 spring onions

– 1/2 cup water or coconut water

– dash of cumin

– dash of turmeric

– salt & pepper

♥L

See more videos: 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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FOLLOW ME ON INSTAGRAM @lisagusto
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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.
Enjoy!

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

Ingredients
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

Directions
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!

Ingredients
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

Directions
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

zuccini

Gluten Free, Dairy Free and Sugar Free Pancakes

Gluten Free, Dairy Free Banana Pancakes

3 Eggs, 2 Bananas 1 Cup of Rice Flower and a Teaspoon of Cinnamon is ALL you need to make these yummy pancakes.
I got the recipe from my sister in Stockholm and I’m beyond pleased with the result.
I especially like when there’s only a few ingredients involved.
And since pancakes taste especially good the ay after an extra fun night, I want to keep it simple 🙂

XL