Pear and Courgette Noodle Salad (raw vegan)

Pear and Courgette Noodle Salad (raw vegan)

I've been loving my raw salads for lunch everyday for the past few months. They're so refreshing an surprisingly satisfying! Gluten free, vegan and even raw! 

(Serves 1)

Ingredients:

2 handfuls spinach

2 pears, diced 

1 courgette

1/2 red bell pepper, diced 

1 tbsp mixed seeds 

1 lemon, juiced 

To your lunch box add the spinach, then the diced pear and pepper, using a peeler peel the courgette over and over to form strips. Mix in the seeds and add the lemon juice. Pop in the fridge for lunch. If left overnight the lemon juice nicely marinades the veggies. Super tasty! 

I hope you enjoy this recipe. The sweetness of the pear and the crunchy veggies make a perfect deliciously healthy lunch. Take on the go with you along with a crisp green apple and a pot of nuts. Yummy!

Pear and Courgette Noodle Salad (raw vegan)

Raw Marinated Zucchini Tacos

Raw Marinated Zucchini Tacos

Ingredients:

(Serves 1-2)

1 head romaine or cos lettuce

500g really ripe tomatoes 

1/2 lemon juiced 

2 large zucchinis

1 cup soaked sundried tomatoes 

With a hand blender blend the tomatoes and lemon juice. Using a mandolin slicer, slice the zucchini into thin slices and add to the blended tomatoes. Place in the fridge over night. And also soak the sundried tomatoes. The next day take off the lettuce leaves and spoon the mixture into the taco and place in some sundried tomatoes too, enjoy! :) 

Summer Time Corn on the Cob

Summer Time Raw Corn on the Cob

Ingredients:

(Serves 1) 

1-2 fresh corn cobs 

2 handfuls fresh spinach

4 sprigs parsley 

3 nasturtium flowers (optional and edible) 

The fresher the corn the tastier it is as it is less starchy. Just shred the spinach and tear up the parsley, pick some nasturtium flowers if you have some. Mine are homegrown, they add a nice spice to the dish. Then just add to a large bowl and serve. If the corn is too starchy raw then lightly steam. Super yummy. 

Summer Time Raw Corn on the Cob 

Raw veggie Mini Pizza

Raw Veggie Mini Pizza

Ingredients:

(Serves 1-2)

1 large wide aubergine 

1 beef tomato 

2 carrots 

1 cup diced broccoli

1 zucchini spiralized 

1 spring onion

Sauce:

1 tbsp tahini 

2 sundried tomatoes

1/2 lemon juiced 

Slice the aubergine width ways into 1/2 inch pizza base slices. Coat the slices in lemon juice and set aside whilst you prepare the toppings. Dice the tomatoes, broccoli and spring onions finely, grate the carrot and spiralize the zucchini. For the sauce, blend all the sauce ingredients with a little water if nesessary using a hand blender. Finally, coat the slice with some sauce then top with the toppings as shown and serve :) super tasty! 

Raw Veggie Mini Pizza 

Creamy Zoodles and Tahini Lettuce

Creamy Zoodles and Tahini Lettuce

Ingredients:

(Serves 2-3) 

4 zucchinis/courgettes 

1 avocado 

1 beef tomato 

4 broad bean pods 

1 head butters leaf lettuce 

1 tbsp tahini

1 lemon

Using a spiralizer (I used the GEFU spiralizer found on Amazon) create long zoodles with your zucchinis and add them to a large bowl. Rinse the lettuce and dice small, add to a second bowl. Dice the tomato finely and take the broad beans out if the pods. If the pods are fresh dice finely and add to your lettuce. For the avocado sauce, scoop the avocado into a bowl add a cup of water and blend into a thick pale green sauce. For the lettuce dressing blend the tahini and the juice of the lemon with a little water until a thick white dressing forms, pour over your lettuce. Too the zoodles add the tomatoes, broad beans and pour over the avocado sauce. Then serve! Yum :) 

Creamy Zoodles and Tahini Lettuce 

Raw 'Rice' And Spinach Salad

Raw 'rice' And Spinach Salad 

Ingredients: 

(Serves 1-2)

1/2 head cauliflower 

4 carrots

1 yellow bell pepper

1 cup Fresh pineapple juice

1 handful fresh coriander

Ground black pepper

2 large handfuls of spinach 

In a food processor place all the cauliflower, carrots and bell pepper that will fit (chop into large chunks with a knife first so it will fit in) and blend into very finely diced pieces. You may need to use a spatula to move it around a bit. Once chopped scoop into a large bowl, add the pineapple juice, very finely diced coriander and ground black pepper, mix and serve with spinach! I added a slither of ginger too. 

A perfect raw vegan rice and spinach salad dinner on a hot summers day! 

Marinated Spicy Raw Cauliflower

Marinated Spicy Raw cauliflower!

Ingredients:

(Serves 1)

1/3 medium cauliflower 

4 mixed mini sweet peppers

2 large red sweet/bell peppers

3 stalks celery

1/2 avocado 

1/2 tsp chilli flakes

1/2 tbsp shallot shoots or fresh chives 

1 head lettuce 

Blend the sweet peppers, celery, avocado and 1/2 the amount of cauliflower with a little water. Pour over chopped cauliflower and mix in finely diced shallot shoots and chilli flakes :) Allow to marinade if you like. Then serve over yummy lettuce 😋 spicyyyyy 

My Favourite Sweet Pepper Dip

Ingredients:

(Serves 1-2)

Dip:

6 mini mixed colours sweet peppers

2 sticks celery

1/2 avocado 

50ml coconut water 

Other:

1 head celery 

Few sprigs fresh coriander 

Sprinkle chilli flakes 

1 head round/butter leaf lettuce 

2 cups peas 

Simply blend all the dip ingredients and serve. Chop up the celery as shown then top everything with coriander and chilli flakes :) delicious! This is my favourite dip to date! 

Bonus:

In your blender blend the peas, some coconut water and some celery. And you have a pea purée dip! Into a lettuce leaf spoon in both of the dips and you have a lettuce taco :) 

Spicy Pea Popcorn

Ingredients:

(Serves 1)

1 cup frozen peas

1 tbsp freshly picked marjoram 

Few shakes of chilli flakes

Defrost the frozen peas under running tap water in a colander. Pour into a small bowl or glass and top with the marjoram leaves and chilli flakes. Mix together and eat like popcorn :) yum! 

Raw Tomato Chunky Soup

Ingredients:

(Serves 2)

8 squishy tomatoes

2 carrots

1/3 head cauliflower

1 medium zucchini

1/2 avocado

1 pinch cress

Sprinkle ground black pepper 

Sprinkle chilli flakes 

Sprinkle mixed herbs

In a blender add the tomatoes (leave 2 out) and the cauliflower (save a little for chunks) blend until well combined and thick. Add the mixed herbs and set aside. Dice the carrots, zucchini, rest of the tomatoes and cauliflower into small chunks and add to two bowls. Pour the tomato sauce over the top and mix in well. Top with diced avocado, cress, chilli flakes and black pepper. For a warmer soup, heat gently in a pan to take off the chill, but do not boil. Enjoy! 

Creamy Pepper Pea Dressing

Ingredients: 

(Serves 2) 

4 large carrots 

1 round lettuce

2 sticks celery

5 small sweet peppers yellow/red/orange

4 cups peas

1/2 avocado 

1 zucchini 

Using a spiralizer spiralize your carrots and top with a generous amount of peas. To your blender add the celery chopped, peppers, cup of peas, avocado and zucchini chopped. Blend with a little water until thick, creamy and smooth. Pour over your carrots and peas and serve with round lettuce! Perfectly nourishing :D 

Creamy Zoodles

Ingredients:

(Serves 1-2)

1 courgettes/zucchinis

2 carrots

2 tomatoes 

Dressing:

1 courgettes/zucchinis

1 celery stalk

1/2 ripe avocado

1/2 lemon juice

2 handfulls spinach 

Using a spiralizer spiralize the zucchini and carrot into a bowl, dice the left overs and the tomatoes. In a blender add all the dressing ingredients along with a cup of water if needed. Blend until very smooth and mix into the zoodles! Epic! 

Chunky Raw Butternut Squash Soup

Ingredients:

(Serves 2)

1/2 large Butternut squash

3 Sweet red peppers

1 Yellow bell pepper

4 Tomatoes

2 large Cooked beetroot (boil for 1-4 hrs, peel, chop)

1 tbsp fresh Chives

1/2 tsp Chilli flakes

1/2 tsp Black pepper

1/3 tsp Mixed herbs

1 Lemon juice 

Side of spinach (optional) 

Blend the butternut squash peeled and finely diced with some water until a thick smooth soup forms. Add some of the red peppers, chilli flakes, mixed herbs and lemon juice, blend until smooth. Pour into serving bowls. Dice into chunks the rest of the pepper, tomatoes and beetroot, add to the bowls. Garnish with chives, chilli flakes, and black pepper. Serve with fresh spinach :) Spicy! 

Grated Potato Paprika Soup

Ingredients:

(Serves 2)

2 tins tomatoes

1 tin chickpeas

1 tsp tahini

4 carrots

5 medium potatoes

1 tsp cumin

1 tsp paprika

1 cup frozen peas

2 large handfuls fresh homegrown lettuce

In a large pan add the tomatoes, chickpeas, 3 cups of water, tahini and the carrots roughly chopped. Bring to the boil and simmer. Meanwhile, peel the potatoes and grate them either by hand or with a food processor adaptor and set aside (be careful not to leave too long or they'll oxidise). Once the carrots are soft with a hand blender blend to form a thin soup. Then add the grated potato, cumin, paprika and stir into the soup. Cover with a lid and cook on low heat until the soup becomes thick, creamy and the potato shreds have started to disintegrate (about 15 minutes). Be careful not to let it burn on the bottom. Finally add the peas, stir and let cook for about 2 minutes. Then serve with fresh lettuce. Yum! 

Creamy Sweetcorn Spirals

Ingredients:

(Serves 1-2) 

4 cups sweetcorn*

1 red bell pepper 

2 courgettes 

10 red grapes 

In a blender or with a hand blender blend the sweetcorn and bell pepper to form a creamy sauce. Peel and spiralize the courgettes, chop the grapes in half and place into a bowl. Stir in the creamy sauce and serve. Delicious :) 

Tip: to take the cold edge off gently heat in a wide based pan until room temperature. 

* make sure you get good quality extra sweet sweetcorn for best taste either tinned or frozen is best, but if you can get it freshly picked that day on the cob then perfect. If frozen run under water until defrosted. 

Cinnamon Date Balls

Ingredients: 

(Serves 1-11 especially made for sharing) 

6 large medjool dates 

1/4 cup organic cane sugar 

1/2 tsp cinnamon 

Onto a small plate add a layer of sugar and cinnamon. Pit dates, add to bowl, mash with a folk (if dates are dry you may need water or soak them). Take a small scoop and roll between your hands into balls. Then roll in the sugar and cinnamon. Place in a chocolate tray or display on a plate. Yum! 

Marmite Brussels

Ingredients:

(Serves 1)

15 brussels sprouts 

1 tsp marmite or nutritional yeast flakes 

Steam or boil the sprouts for 15 mins, drain and swirl on the marmite. Simples :) 

Pomegranate Salad

Ingredients:

(Serves 1) 

1 head lazy leaf lettuce

1 medium courgette 

1 carrot

2 celery sticks 

Seeds of 2 pomegranate*

Fresh basil leaves

Tear the lettuce, spiralize the courgette and carrot into thin spaghetti, chop the celery into tiny pieces, deseed the pomegranates add to a large dish and top with basil. 

* To deseed the pomegranates chop in half, fill a large bowl with water and pop out the seeds under the water. The pith will float to the top and seeds will sink. Easy. 

Monomeal of Dates

Ingredients:

(Serves 1)

20 gooey medjool dates found at my local grocery shop 

Just pit and enjoy :) but make sure you drink lots of water before and after to keep hydrated and keep your teeth nice and clean. I usually have 1 litre of filtered water about 10 minutes before each meal, and about 1/4 litre after if needed. Sweet and Simple. 

Fully Raw Bun

Ingredients:

(Serves 1-2)

2 large flat Mushrooms

1 cup grated carrot

6 cherry tomatoes

1/4 cup basil

1/2 lemon juiced 

2 tsp tahini

3 Lettuce leaves 

Lay your mushroom upside down on a plate, add your grated carrot. In a bowl blend up the tomatoes and basil together then strain the juice into a small jar adding the rest on top of the carrot. Lay the lettuce leaves on top then mix the tomato juice with tahini and lemon juice in a jar and shake until well mixed. Then dress the bun and place the second mushroom on top. Slice and Done.