Recipe: Hemp & Kale Hummus

This Hemp and Kale Hummus is so good!
Hope you like it!

– 230 gram cooked chickpeas (about 1/2 cup dry)
– 1/3 cup shelled hemp seeds
– handful of kale (about 30gram)
– fresh coriander (about 10 gram)
– 2 tablespoons tahini
– juice from 1/2 lemon
– 4 tablespoons olive oil
– 1 garlic clove
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 1/2 teaspoon salt

Directions: Put everything in a blender. Boom!


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Simple Kale Salad


I love a simple kale salad.
It’s the perfect healthy lunch to bring to work/picnic or when travelling as the greens stays fresh and perky for a long time!

Simple Kale Salad

– 1 bunch of kale

– cherry tomatoes

– 2 tbsp. chopped red onion

– 1 tbsp. fresh lemon juice

– 1/2 tbsp. olive oil

– 1/4 teaspoon sea salt

– 1/4 teaspoon ground cumin

– 1/4 teaspoon red pepper flakes

– optional: coconut flakes








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

Video: Healthy Ice Lollies using Zuko Pop Maker

Hi everyone,
I love my Zuko Quick Pop Maker.
I’m not good with planning ahead and if the kids/me want an ice lolly straight away that is now possible 🙂
I’m always trying to feed the kids nutrient dense foods and making ice lollies is just another opportunity to get the to eat more vegetables.
Hope you like it!

XX 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.

Superfood: Rainbow Chard


Rainbow Chard is a superfood: it comes in super pretty colours and is one of the most nutritious vegetables on the planet. It contains 13 different polyphenol antioxidants and loads of Vitamin K and it’s really good for regulating blood sugar.
It’s also cheap at the moment.
This is how I like mine:
* Wash thoroughly
* Discard slimy and holy bits
* Cut the stems in (2.5cm) 1-inch pieces and put aside.
* Chop the leaves roughly
* Boil the stems in lightly salted water for 2-3 minutes
* Add the leaves to the boiling water for almost a minute.
* Drain well
* Make a dressing with 2 minced garlic cloves (less for the kids), 2 tablespoons of olive oil, a squeeze of fresh lemon juice, salt and pepper.
* Pour over the chard and mix in