Category

Main dishes

Category

Smokey Raw Marinara

I like to keep it simple but tasty. Healthy food doesn’t have to be expensive or difficult to make. This recipe takes about 10 minutes to make, and it only contains 8 ingredients.

I really love how raw food can be so simple and yet so full of flavor, simply by letting natural ingredients compliment each other, without using any salt.

I also feel my best, physically and mentally, when I eat a high raw diet. It really makes me feel alive <3

Serves 1 person.

Ingredients:

6 large tomatoes

50g oil-free sundried tomatoes

1 clove of garlic

1 tbsp. hemp seeds

1 small handful of fresh oregano

1 large handful of fresh basil

1 tsp. smoked paprika

2 zucchinis

How it’s done:

Spiralize the zucchini and put it in a large bowl.

Blend the tomatoes, sund-dried tomatoes, garlic, hemp seeds, oregano, basil and smoked paprika in a blender until the sauce is completely smooth.

Pour the sauce over the zucchini noodles.

Enjoy.

Love,

Katrine

If you like this recipe, please follow my Facebook page here, and my instagram @wholefoodswholeminds

 

Spaghetti Alfredo

I love Italian dishes, but they are usually very heavy with oil and cream. Spaghetti Alfredo is no exception. It’s traditionally made with cheese and cream. I tried to make a lighter and healthier but still delicious version of this dish by using whole foods. You can adjust how light or heavy you want it to be by choosing either zucchini noodles or whole grain spaghetti.

Serves 2 people.

Ingredients:

250g whole grain spaghetti or 2 spiralized zucchini.

300g cauliflower

50g cashew nuts

1 small onion

2 cloves of garlic

1 tbsp. corn starch

2 tbsp. nutritional yeast

4 tbsp. lemon juice

4 oz / 1,25 dl. almond milk

Parsley (Optional)

Herbal salt / salt and pepper (Optional)

How it´s done:

Break the cauliflower into smaller pieces and cut the onion. Boil the cauliflower, onion, garlic and cashew nuts for 15 minutes. While the veggies are boiling, make the spaghetti or spiralize the zucchini noodles as well.

Pour the water from the veggies out of the pot, and put the boiled veggies and cashew nuts into a blender. Add the corn starch, almond milk and nutritional yeast. Blend until you have a smooth and creamy sauce.

Pour the sauce back into a pot and add lemon juice. Season it with herbal salt / salt and pepper.

Mix the sauce with the spaghetti and serve with parsley on top.

Enjoy.

Love,

Katrine

Light and crunchy potato salad with grilled bell pepper pesto

I’m usually not a fan of potato salad, because I think it’s to heavy. But I do love potatoes, so I have made a lighter version with plenty of veggies, and a delicious bell pepper pesto.

Serves 2 people

Salad:

700g potatoes

150g cauliflower (+ 2 tbsp. lemon juice for sautéing)

60g sundried tomatoes (Oil-free)

50g spinach

50g kale

100g frozen edamame beans

A handful fresh dill

Grilled bell pepper pesto:

2 red bell peppers

15g walnuts

1 tbsp. hemp seeds

A handful fresh parsley

1 glove of garlic

The juice of a half lemon

How it’s done:
Boil the potatos until they are tender. Cool them down by adding the frozen edamame beans and combine. While they cool down, make the pesto. Grill the bell peppers in the oven. Watch them carefully and turn them around until they are brown and soft on all sides.

When the bell peppers are done, it’s easy to remove the seeds.

When the seeds have been removed, blend the bell peppers with the walnuts, hempseeds, parsley, garlic and lemon juice. This is your pesto. You can season it with salt, but it’s totally optional.

Cut the potatoes into smaller pieces and add the edamame beans. Heat up a pan and let the cauliflower sauté with lemon juice for a few minutes until it has a brown edge. Put the cauliflower into the bowl with the potatoes and edamame beans.

Chop the spinach, kale and the sundried tomatoes and put it in the salad. Pour over the dressing and serve.  

Enjoy.

Love,

Katrine.

Sweet mango curry with cucumber noodles

This truly is my favorite raw food dish. I think raw food dishes, are a nice way to make a “salad” look a bit different, and therefor cheat the brain into thinking that your eating something else.

Have you ever thought about how many ways you can serve a bolognese? There’s the traditional bolognese, lasagne, beef cannelloni and ravioli. They are practically the same dish, served in different ways (Alright, you can serve MANY different varieties, but I’m sure you get my point).

This is the same concept, just with raw fruits and vegetables (So it’s not really the same. It’s MUCH better).

This dish is sweet, spicy, sour, bitter crispy  and soft at the same time. I hope you enjoy it as much as I do.

Serves 1 person

Ingredients:

Noodles:

1 cucumber (Unless you can eat more)

Curry:

4 tomatoes

1 mango

20g ginger

1 tsp. curry powder

½ red chili pepper

1 clove of garlic

1 bunch of basil

1 bunch of cilantro

The juice of 1 lime

How it’s done:

Put the tomatoes, basil and cilantro in the food processor and blend it a bit so it’s still chunky. This is the base of the sauce.

Put the tomatoes into a sieve, so they can drain for 5 minutes.

Peel the mango and put it in the food processor with the ginger, curry powder and chili. Press the garlic in the sauce and blend. It doesn’t have to be completely smooth, but it should be less chunky than the tomato sauce.

Mix the drained tomato sauce with the mango sauce and squeeze a lime into the sauce.

Make cucumber noodles with a spiralizer or a julienne iron, and serve as shown on the picture.

Enjoy.

Love,

Katrine.

Spaghetti with oil-free pesto

Pesto is one of my favorites sauces to put on pasta. Traditional pesto is made with cheese and oil, which I avoid in my diet. But it’s still very tasty. I haven’t replaced the cheese with anything, since I don’t think it’s necessary. The other ingredients are doing a great job being a delicious pesto on their own.  But I did replace the oil with black olives to give the pesto a rich fatty flavor. To eat the whole olive instead of olive oil ensures that you get all the healthy nutrients that comes with the olive as well as the fatty acids.

Serves 2 people

250g uncooked wholegrain spaghetti or zucchini noodles

Pesto:

125g spinach

1 cup / 2,5 dl. basil leaves

50g walnuts

40g pine nuts

1,5 oz / 0,5 dl. lemon juice

1 clove of garlic

75g black olives

2 tbsp. water

How it’s done:

Start by making the spaghetti according to the package. While it’s boiling, make the pesto.

Put all the ingredients, accept the water and pine nuts in a small food processor. Don’t blend it yet.

Roast the pine nuts on a pan until they turn slightly brown. Add them to the food processor and blend until you have a pesto consistency.

Add the water and blend again.

When the spaghetti is done, rinse it in cold water. This will prevent the pesto from heating up when you mix it. The pesto tastes better “raw”.

Mix the pesto with the cold spaghetti or the zucchini noodles if you prefer.

Enjoy 🙂

Love,

Katrine

Please like my Facebook page to stay updated on new recipes and articles.