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This recipe came to me in a Solgar Newsletter and was adapted from a Martha Stewart recipe. It is easy and quick to prepare, freezes well and is a really satisfying, yet healthy treat. If you have a big family, double the recipe. This makes a great addition for lunch boxes, or serve with tea instead of rusks. Also good to take along on picnics. Ingredients: 1 cup pitted dates 1 1/2 cups raw oats, finely ground in a blender (or quinoa flakes) 1 cup dry roasted pecan or walnuts (half finely […] Continue reading →



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Not only is this recipe super quick and easy, it also contains  less calories than the traditional version, as ricotta is used instead of mascarpone, but it tastes just as delicious. If you need a quick dessert for a special dinner, then this is it, as long as  you are not dairy or wheat intolerant or vegan. Ingredients 900 g fresh ricotta cheese 1 cup (250 ml) fresh cream 4 eggs 200 g castor sugar (or a mixture of xylitol & coconut blossom sugar) 1 teaspoon instant coffee 1 teaspoon […] Continue reading →

This recipe was adapted from one featured in an issue of the German Shape Magazine. It is very quick to prepare and low fat but at the same time very satisfying and filling, keeping blood sugar levels balanced for a long time. The quantities given are for one portion, however you can simply multiply ingredients depending on the number of people you would like to prepare the dish for. Ingredients for 1 portion 2 – 3 teaspoons ground almonds (or almond flour) 60 – 80 g spaghetti […] Continue reading →

EASY PROBIOTIC & ENZYME-RICH CULTURED SAUERKRAUT AND VEGETABLES (Raw) Fermentation was one of the first forms of food preservation. Cultured foods are pro-biotics that optimise the gut flora, supporting the assimilation of nutrients:  it is estimated friendly intestinal flora is responsible for 60-80% of our immune system – all health begins or ends in the gut.  Adding naturally fermented foods to our daily diet is an easy & inexpensive way to prevent disease, reduce […] Continue reading →

I adapted this recipe when I had an abundance of organic mint in my fridge. This pesto is so quick and easy to make and very delicious with a refreshing taste, especially when eaten with Indian type breads, like rotis, parathas or naan. Serve it is a starter with a salad or as a chutney with a curry or simply as a snack using it as a  dip with some raw vegetables. Ingredients: 1 onion or a few spring onions 4 tablespoons cold water 1 cup fresh mint leaves 1 cup fresh coriander 1 green […] Continue reading →

People who are vegetarian/vegan/raw vegans often get asked whether they don’t get nutrient deficient, or where they get their protein from. Here is a link to an interesting short video on full blood test results of Kristina  who has been on a raw vegan diet for 9 1/2 years. The results might surprise  you. Copy and paste the link into a new window to see the video. Fully Raw Kristina: Blood Test Results  BLOOD TEST RESULTS: 9+ Years Fully Raw Vegan! Are vegans nutrient deficient? […] Continue reading →

This is an adaptation of a recipe by Mary-Ann Shearer. Using coconut oil instead of butter makes for a healthier type of fat in this recipe, as it is very heat resistant and does not oxidise as other fats do when heated. Besides this sweet is much better than any others containing refined sugar and artificial additives.  The Toffees freeze well and defrost quickly for a treat in a hurry. Ingredients 125 g organic coconut oil (normal or neutral taste) 4 heaped tablespoons of honey (raw, […] Continue reading →

This vegetable pie is great for those of us who are always in a hurry and don’t have time to prepare crusts. I used organic vegetables and eggs. Just serve with a big green salad, and you have a quick and very tasty lunch or dinner ready that everyone will enjoy. Ingredients: I used organic ingredients –  you can also experiment with different vegetables (eg: mushrooms, peppers, celery, fennel, egg plant etc) , and quantities, but here is how I did it: 2 Tablespoons of organic […] Continue reading →

  source: / 24 April 2014     […] Continue reading →