The Perfect Lunch Solution


Looking for the perfect quick, nutritious and practical lunch solution? Whether its al-desko or a quickie at home. Rolling up your leftovers with a delicious dip in a super food raw veggie wrap is the answer!
I’m obsessed with  wraps from Wrawp, They are completely raw and therefore bursting of enzymes, vitamins and minerals. The ingredient list is a nutritionist’s wet dream: Organic lettuce, organic spinach, organic coconut, organic flax seeds, organic turmeric and black salt. Absolutely no pesky preservatives or fillers.  This is of course reflected in the price. 3 sheets are £9. But all worth it!
I start by spreading a layer of dip. The Lebanese Broad Bean Dip I did the other day is perfect. You’ll find the recipe here. Then I add any leftover food like a salad or stew or whatever. Two tablespoons of home-fermented foods for extra goodness. Wrap it up, cut in two and lunch is ready.





This Broad Bean Dip is amazing! Recipe here!

How to make Broad Bean Dip

This Lebanese Broad Bean Dip is so easy to make and it taste lovely! It’s completely vegan and gluten-free. Use it like you would use  hummus. It’s amazing on wraps, with salads or with oven baked  vegetables.

Broad Bean Dip

Ingredients:

  • 650 gram frozen broad beans
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons ground cumin
  • 1/2 teaspoon sumac
  • 1/2 teaspoon saltDirections: Put everything in a food processor and mix for a few minutes.

    XX Lisa

 

Recipe: Hemp & Kale Hummus


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

Ingredients:
– 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!

♥L

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How To Make Kombucha Vinegar

Hi everyone,
Happy Christmas! I’m in Stockholm to celebrate Christmas with my family. First we stayed in a hotel for a few days and now we are at my parents closer to the archipelago. Christmas is maybe not the time to start a new healthy eating regime but using kombucha vinegar and having as much vegetables as possible, and snacking on fruits and nuts will bring much needed nutrients.
If you are new to the whole kombucha brewing, here’s my: How to make kombucha for beginners VIDEO.

Whishing you all a wonderful Christmas!!!

♥L

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Creamy Dressing – Raw and vegan

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This creamy tasty dressing is my new favorite!
It’s absolutely gorgeous!
Not just great as a salad dressing, It’s also fab as a dipping sauce.
Soak your nuts.
Put all the ingredients in your blender and it’s done.
Easy-peasy, with a bit of lemon squesy.
Yum Yum!

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Creamy Dressing – Raw and Vegan
Ingredients:

– 1 cup soaked cashew nuts

– 1/2 cup water

– 1/2 cup olive oil

– 4 tablespoons fresh lemon juice

– 3 tablespoons raw apple cider vinegar

– 1 tablespoon tamari

– 2 dates

– 1 tablespoon sea spaghetti

– 1 small shallot

– 1 garlic clove

– 1 teaspoon yellow mustard powder

– 1/2 teaspoon Himalayan crystal salt

– black pepper to taste

♥L

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Raw Vegan Beetroot Hummus

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Hi everyone, In this video you can see how exceedingly easy it is to mix up  super healthy and delicious raw vegan beetroot hummus.
Everything is full of gorgeous nutrients exactly as nature intended. I hope you like it!

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Raw Vegan Beetroot Hummus

Ingredients:

– 1 cup raw beetroot

– 1 cup cashew nuts soaked

– 1/2 cup sprouted chick peas

– 2 tablespoons tahini

– 1 1/2 tablespoon lemon juice

– 1 tablespoon olive oil

– 1 garlic clove

– 1 teaspoon coriander

– 1/2 teaspoon cumin

– 1/2 thyme

– 1/2 basil

– 1/2 teaspoon Himalayan crystal salt

– black pepper

♥L

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Raw Sprouted Pea and Mint Hummus

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This raw sprouted pea and mint hummus is full of goodness and so much more smooth then a plain sprouted hummus, which fore some can be a bit on the  harsh side.
It’s the perfect dish to whisk up for a great summer picnic..
Hope you like it!

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Raw Sprouted Mint and Pea Hummus
Ingredients:

– 1 cup sprouted chick peas

– 2 cups frozen peas

– 1 1/2 tablespoons tahini

– 1 tablespoon olive oil

– 1 1/2 tablespoon fresh lemon juice

 – peel from one lemon

– 1 garlic clove

– 2 tablespoons water

– 1/2 teaspoon dried cumin

– 1 teaspoon coriander

– 1 1/2 – 2 teaspoons mint

– salt & pepper to taste

♥L

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Rocket and Pistachio Pesto

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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!

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Rocket and Pistachio Pesto
Ingredients:

–  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

♥L

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Lime, Ginger and Tahini Dressing

 

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After a very indulgent Easter weekend I’m really looking forward to chew on some proper rabbit food i.e. salads.
I’m prepping my Spicy Autumn Salad that you can find here for lunch (it works as well during spring) but I’m using the above Lime, Ginger and Tahini dressing.
It’s one of my favourite dressings and perfect when you need to jazz up your veg.
It goes with most salads and I sometimes make a double batch and bring with me to work where they have a good salad bar but the dressings are not that healthy.

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Lime, Ginger and Tahini Dressing
Ingredients:

– 3 tablespoons fresh lime juice

– 2 tablespoons tahini

– 2 tablespoons tamari sauce

– 2 tablespoons raw apple vinegar

– 1 tablespoon coconut nectar

– 1/4 cup water

– 1/2 tablespoon grated fresh ginger

-1/4 teaspoon crushed chillies

♥L

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Raw Sprouted Hummus

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I can’t stop eating raw sprouted hummus!
It’s so delicious and nutritious..
You can really feel how the sprouts, bursting with goodness makes your body sing with health.
Again no cooker is needed for this raw recipe, just a blender and a sprouting vessel.
.

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Raw Sprouted Hummus

Ingredients
:
– 2 cups of sprouted chickpeas

– 3 tablespoons tahini

– 2 tablespoons virgin olive oil

– 3 garlic cloves

– 3 tablespoons lemon juice

– peel from 2 lemons

– 1/4 cup water

– 1 tablespoon cumin

– 2 teaspoons coriander

– dash of chili flakes

– salt & pepper

– paprika and olive oil for decoration

♥L

See more videos: Raw Swede Spaghetti with Spicy Sage Sauce. Raw Chocolate and Zucchini dessert, Vitamin D-Boosted Marinated Mushroom.
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