Raw Vegan Quiche

This raw quiche recipe by Natalia of Naturelle  is an awesome alternative to traditional quiches. This super healthy recipe can be served as a main dish with or without a green salad. The crust is very similar to a traditional raw pie crust, however instead of using dates or raisins Natalia has used sun dried tomatoes for a delicious savory flavor. The filling is loaded with fresh vegetables such as carrots, spinach, red pepper, cauliflower, onion and zucchini.



For the crust:
1/2 cup buckwheat dried and ground
1/2 cup ground flax
1 cup walnuts
1/2 cup Brazil nuts
1/2 cup dried tomatoes in olive oil
1 pinch of salt

For the filling:

2 cups carrots (the rest of the preparation of juice)
1 cup spinach (coarsely chopped)
1 cup cashews nuts
½ cup red pepper diced
½ cup cauliflower cut into small pieces
1/3 cup zucchini
½ onion
1 clove garlic
½ cup water
1 tsp turmeric / turmeric
2 tsp soy sauce soup gluten
1 tbsp nutritional yeast flakes
1 pinch of salt


1. Soak cashews in a bowl of water overnight.

The crust:

1. The food processor, combine the Brazil nuts and walnuts until nuts are reduced to crumbs. Add remaining ingredients in food processor and mix until a uniform paste.
2. Spread the crust in the bottom of a pie plate 22 cm (8 inches) in diameter.

The filling:

1. Drain the cashews.
2. Put the vegetable mixture into cubes / pieces (pepper, cauliflower) and coarsely chopped spinach in a large bowl. Book.
3. In blender, grind all the other ingredients until a smooth paste. Then pour this composition in the bowl of vegetables and mix well.
4. Submit content in the crust and refrigerate.

Leave a comment below and let me know what is your favourite raw quiche recipe:) Enjoy! 


Thai Red Curry

Oh let it snow, let it snow, let it snow… well, it does not snow where I live but certainly a cold winter. I like to sit next to the fireplace, cuddled inside a blanket and sip some hot tea. Who wouldn’t like that comfort? Winter also calls in for healthy eating for me since not eating healthy is an easy choice considering the fact that its so cold outside and less walk in the parks etc unless I am committed in going to the gym, which surely am not. And winter is also a season of festivities and parties – potlucks, wines, beer and so much fun. Every year I host christmas party at my place and call family over. It really feels festive to have people around rather than being alone. Kids look forward to this party you know why, the presents. The unwrapping of each and every present gives them so much excitement and watching them unwrap brings me chills. That smile on those innocent faces is worth a million bucks!
Ok, coming back to food, now I wanted to make something quick and easy yet flavorful and healthy and kids and adults will like it. Parties should be fun and not be stressful for me so I was thinking what to make and after giving considerable thought I narrowed it down to Red Curry. It’s spicy, tasty, has tofu, tons of chunks of vegetables in a savory coconut sauce. I am so glad I made it because everyone loved it. Here is the recipe to a easy breezy recipe.


Ingredients: (For about 12 people)

– 1 Big red bell peper
– 2 Cups broccoli florets
– 2 medium size carrots
– 1/2 extra firm tofu
– 2 medium size zucchini
– 1 8oz. can baby corn
– 10 String beans
– Thai Red Curry paste (Mae Ploy or Thai Kitchen brand)
– 14 oz light coconut milk
– 1 tbsp vegetable oil
– Salt per taste
– 4 cups rice



Wash and chop all vegetable in big chunks, say about 2 inch pieces. In a wok, heat oil, then add the vegetables except zucchini. Sauté for about 5 minutes, then add about 1 tbsp of red curry paste, sauté for about 2 minutes. Now add the coconut milk, bring it to a boil, simmer, cover and let it cook until 3/4th done. Now add the zucchini, let it cook. Add salt, taste and add more curry paste as per your taste. Before turning off the stove, add tofu, mix and cover it with a lid. Just before your guests arrive, turn on your rice in the rice cooker so that you can serve it hot with the scrumptious thai red curry.



Eat, Fast and Live Longer!

Dr Michael Mosley, the medical journalist for the BBC Horizon program, has been trying to find ways to keep his brain from aging and to maintain good health. After meeting with experts and undertaking a wide range of tests, he was told that continuing on with his current  lifestyle would almost certainly result in chronic disease. Mr Mosley then tried to find out how some people live a longer life and how they manage to maintain their health better than others.

How to Lose Weight Fast in a Healthy Way

After a lot of research Michael found that fasting actually does a whole lot of good for the body. As the blood goes to the tummy to digest the food when we eat, our energy is put into the metabolism. Conversely, when the body is given rest from the constant digestion, our energy is allowed to go other places and starts repairing and healing the body. There has been numerous studies on fasting with amazing results. Through the Eat, Fast, Live Longer documentary, Mr Mosley introduce the concept of the 5:2 diet. This diet involves eating 5 days per week and ‘fasting’ on two nonconsecutive days. On the fasting days women are to eat only 300-400 calories per day and male are to have 600 calories. After fasting, Michael had his tests done again and was amazed by the improvement of his halth condition.

Personal Experience with the 5:2 Diet

I have tried the 5:2 diet for a little while myself and am impressed by the effectiveness of it. I also have friends that have been on the 5:2 diet for 5 months and experiencing massive improvements on their health.

Please note that this is for people that have consulted with their doctor first and is NOT for people that have a low BMI (Body Mass Index).

Juice Fasting

My Morning Routine

Lemon Water & Snack

I like the mornings. It’s like the night has cleaned the air and left it fresh for a new day. A good morning makes such a big difference for the rest of the day – for me anyway. I start by having a glass of lemon water and a little snack like berries or figs before heading to work. Lemon is a great kick start of the day as it alkalises your body. I usually go 1/2 lemon in two glasses of water – one for me and one for my man. Lemon water helps breaking the fast-mode that your body went into while you were asleep. For those who didn’t know, breakfast comes from “braking the fast” – makes sense:)

lemon water


Walk the Walk

Although I have a car, I try to catch the train most days – for several reasons. One of the reasons is of course that it’s better for the environment. But also because I really enjoy a walk in the morning. Going from the train station to where I work gives me a solid 20 minutes walk. In that time I get to wake up, think about what I want to achieve for the day and simply enjoy just breathing in the fresh air. I’m very lucky to be working close to the ocean and get to smell the salt water every day.

Smoothie Time

When I get to work it’s time for a big smoothie full of nutrients and goodness. I normally put pumpkin seeds, shredded coconut and chia seeds in together with chunks of fruit like banana and strawberry so that I have something to chew on. For some reason I don’t feel that it fills me up properly when I don’t chew – it’s more of a meal if I don’t just drink it. I’ll be uploading some smoothie recipes soon, so hopefully that will give you some inspiration for a healthy start to your day!


What is your morning routine?

Happy Halloween! Spicy Pumpkin Soup

Happy Halloween Everyone!

Every year, 31st October, carved pumpkins are put out on porches and doorsteps in the United States, but also other parts of the world. The practice of decorating “jack-o’-lanterns” originated in Ireland, where large turnips and potatoes served as an early canvas. The name comes from an Irish folktale about a man called Stingy Jack. Irish immigrants brought the tradition to America, home of the pumpkin, and it became an integral part of Halloween tradition.


Pumpkin is a low-calorie (26kcal per 100g), low-fat vegetable, and contains 91.6% water (raw). It is also a great source of Vitamin A (8513 IU per 100g).

Pumpkin Coconut Soup


  • 1 can coconut milk (400 ml)
  • 1 cup water
  • 1 tbsp coconut oil
  • 4 cups peeled and diced pumpkin
  • 1 red onion, diced
  • 1 small red chili, diced
  • Chopped stalks from a bunch of fresh coriander (about 2 tbsp, perfect for using up those tasty bits)
  • 2 tsp turmeric powder)
  • Some lemongrass
  • 2 large garlic clove, chopped
  • Peel from half of fresh lime
  • Juice from half of fresh lime


  1. Put the oven on 200C. Cut a lid off the pumpkin and carve out the seeds. Fill the pumpkin with 3 tbsp of water and put the lid over. Roast the pumpkin seeds at the same time. Leave in the oven for 20 minutes until the pumpkin is soft enough to dig out the meat.
  2. Sautee onion, chili, coriander stalks, galangal and turmeric in coconut oil for a couple of minutes. Add pumpkin, garlic, lime peel, water and coconut milk and bring to boil. Simmer on low heat for about 10-15 minutes.
  3. Transfer the rest of the mixture to a food processor or a blender. Puree until smooth, then add coconut cream and lime juice. Blend until incorporated. You can use a hand-held blender/soup mixer as well. Serve with fresh coriander leaves on top.

Preparation time: 10 minutes, cooking time: 15 minutes, number of servings: 4

Enjoy!   . ★


Edamame Succotash



  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 small sweet potato, diced
  • 1 small ear of organic corn, cut off the cob and blanched
  • 3/4 cup edamame, blanched
  • 1 teaspoon butter, melted
  • Salt and pepper
  • Crushed red pepper


  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Toss the zucchini, yellow squash, and sweet potato in salt, pepper, and a
  3. small amount of melted butter.
  4. Roast for 30 minutes or until soft and a bit brown.
  5. In the meantime, blanch the corn and the edamame in salted boiling water and drain.
  6. Toss together and season with salt, pepper, and crushed red pepper flakes.

Butternut Squash & Kale Tostadas

Butternut squash and kale make me think of fall, and I love finding new ways to pair them together. These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion, and avocado sour cream.

Preheat oven to 400 degrees. Peel and cube a 1.5 lb butternut squash. Place on baking sheet and toss with olive oil, salt and pepper. Roast squash about 25 minutes, stirring with a spatula halfway through.

While squash is cooking, pour two cans of low sodium black beans into a saucepan, and add garlic and cumin. Warm on low heat.

Wash kale thoroughly. Cut kale leaves from the ribs. Roll kale leaves up and thinly slice. Place kale in colander and rinse with hot water for about 15-30 seconds to slightly wilt leaves, then rinse with cold water to stop the cooking.

Eggplant and Bell Pepper Terrine


So what is a terrine? My online Apple dictionary defines it as: 1. a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container; 2. A container used for such a dish, typically of an oblong shape and made of earthenware.

This recipe conforms to both definitions and is a wonderful vegan appetizer. If you’re an eggplant lover, this one’s for you. It takes about an hour of prep time and can be made the day before. In fact, it is best if made the day before so the terrine fully marinates. Bring it to room temperature before serving for best flavor.


4 red bell peppers
2 medium eggplants  – cut ¼ inches thick rounds
1 small shallot  (peeled and minced)
1 tablespoon balsamic vinegar
½ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra virgin olive oil
¼ cup organic tofu (mashed)
2 cups loosely packed fresh basil leaves (Now appearing at the Farmers’ Market)
Vegetable oil cooking spray


Roast the bell peppers under the broiler until skins begin to bubble and peel. Peppers will almost be black when they are ready. Transfer to a large baggie and close the top carefully (peppers will be plenty hot). Let steam in the baggie until cool enough to the touch – approximately 15 minutes. Peel, seed and skin peppers. Cut into 1-inch wide strips. Set aside.

Preheat oven to 400 degrees.
Spray two baking sheets with cooking spray. Working in batches, arrange the eggplant rounds on baking sheets in a single layer. Roast until tender – about 20 to 25 minutes. Turn the rounds over after 12 minutes to ensure even cooking. Using a spatula, transfer the rounds to a wire rack to cool (wax paper works well but if you can use a rack it lets the air circulate to both sides).

In a small bowl, combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until smooth. Set vinaigrette aside.

Spray a terrine with cooking spray (I use a 9×4 inch earthenware loaf pan). Arrange one-third of the eggplant rounds, slightly overlapping, to cover the bottom of the pan. Brush lightly with vinaigrette. Arrange half of the bell pepper strips, slightly overlapping, over the eggplant. Using a rubber spatula spread half of the tofu over the peppers. Top with half of the fresh basil and brush lightly with vinaigrette.

Make another layer of eggplant, vinaigrette, bell pepper, tofu and basil. Brush with vinaigrette. Top with a third layer of eggplant. Brush with vinaigrette. Using your hands, press down firmly but gently on the terrine, compressing the layers.

Cover tightly and marinate, in the refrigerator, for 12 to 24 hours. Carefully un-mold terrine onto a platter and garnish with fresh basil prior to serving.

Fresh Fig & Arugula Salad

Recipe of the Day

I am in fig heaven.  Does a more divine, sweet, and delicate fruit exist?  They must truly be the food of the gods.  Besides being so delicious, they are incredibly healthy and detoxifying.  I adore them fresh this time of year, but be sure to eat them within a day or two of buying because they are very delicate and will not last more than that.

Fresh Fig & Arugula Salad Recipe

Serves 4


  • 4 cups arugula, rinsed and dried
  • 4 fresh black figs, gently washed and quartered (with skins on, stem removed)
  • 1/4 cup pine nuts, toasted
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pomegranate molasses
  • sea salt and freshly ground pepper to taste


  • In a large bowl, combine arugula, olive oil, vinegar, molasses, pine nuts and salt and pepper.  Toss to combine.
  • Separate into serving bowls and top with quartered figs.