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Greenie with mango and spinach

Green smoothies are a great way to incorporate more greens into your diet. When they are mixed with sweet fruit you hardly notice them at all. This even works with children.

Ingredients:

3 bananas

100g frozen mango

1 large handful of spinach

1 cup / 2,5 dl water

How it’s done: 

Blend all the ingredients. Feel free to use more or less water if you prefer it thicker or thinner.

Enjoy.

Love,

Katrine.

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Raw Lasagne

Raw food is so tasty.

I’ve noticed that I don’t feel like using salt in my raw food recipes at all, because the flavors are so rich.

Don’t get me wrong, I love cooked foods as well. But it’s my experience that when food is cooked, the flavors disappear, and then you add it again with salt (and other ingredients). But with raw food, the flavors are still intact.

I developed this recipe in the supermarked, when my boyfriend and I where grocery shopping. Friday is our lasagne-day with the boys, and since my boyfriend was eating strict raw food that week, I decided to join him and make a raw lasagne for both of us.

Try the recipe! It’s delicious !

Serves 3 people

Ingredients:

2 zucchinis sliced on a mandolin iron as the lasagne sheets.

Marinara:

2kg / 4,4 Ibs regular tomatoes.

1 small handful of fresh oregano

1 bunch of basil

1 bunch of parsley

1 clove of garlic

Pesto:

0,7 oz / 20g spinach

2 bunches of fresh basil

1 clove of garlic

1,75 oz / 50g pine nuts

The juice of half a lemon

“Cheese-sauce”:

2 zucchinis

2,1 oz / 60g raw almonds (Soak at least 2 hours in cold water before use)

2,5 oz / 70g pine nuts

2 tbsp. nutritional yeast (optional)

The juice of half a lemon

How it’s done:

Marinara:

Put the tomatoes, oregano, parsley and basil in a food processor. Press the garlic into the mix. Blend the marinara until it’s fluent but still chunky. Put the marinara in a sieve, and let it drain for 15 minutes while you make the rest of the filling.

Pesto:

Put the spinach, basil, garlic, pine nuts and lemon juice into a mini chopper. Chop the ingredients until you have a pesto consistency.

Cheese sauce:

Peel the zucchinis to avoid a green cheese sauce. Peel the soaked almonds, to avoid the brown color from the peel. Blend the zucchini with the pine nuts, almonds, nutritional yeast and lemon juice. Avoid using any water in the blender, as this will make the sauce too thin.

Assemble: 

Make a layer of zucchini sheets in the bottom. It’s a good idea to merge them together. Then assemble like this:

marinara, pesto, “cheese sauce”, zucchini sheets, marinara, pesto, “cheese sauce”, zucchini sheets, marinara and “cheese sauce”.

Enjoy.

Love,

Katrine.

Join my Facebook group for guidance on how to eat a plant-based diet and be healthy on a plant-based diet with and abundance mindset by following this link:
 

 

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

Cherry Nicecream

This nice cream is definitely in my top 3 of amazing nice cream varieties (My favorite is, and will always be, banana/peanut butter with almond/chocolate sprinkles). I eat nice cream almost everyday, and I never get sick of it.

If you haven’t heard about nice cream, it’s an ice cream made entirely out of frozen ripe bananas. How awesome is that? No heavy cream, no eggs, no sugar or oil. Just bananas. Bananas have a high content of pectin, which is why they turn into such a delicious and creamy ice cream. But they have to be ripe before they are frozen.

You’ll need:

3 frozen ripe bananas (Peel them and break them into smaller chunks before you freeze them.)

75g fresh cherries (Don’t forget to pick the stone out)

How it’s done:

Put the frozen bananas and the cherries in a foodprocessor and blend until it’s nice and creamy.

(It’s also very delicious with a bit of chocolate sprinkle on top.

Enjoy.

Love,

Katrine.

Sweet potato curry

This is a warming winter soup, and it´s definitely a favorite soup of mine. I love the flavor and texture combination. The sweet potato goes very well with the slightly sour, spicy and creamy curry.

Ingredients:

500g sweet potatoes

100g spinach

100g broccoli

0,8 cup / 2 dl edamame beans

1 onion

20g ginger

2 cloves of garlic

1 red chili

1 bunch of basil

1 cup / 2,5 dl veggie broth

1,5 tsp. curry powder

1 can of coconut milk light ( 13 oz / 4 dl)

The juice of one lime

How it’s done:

Chop the onion, garlic, chili and ginger. Sauté it for a few minutes in water with curry powder. Put in the vegetable broth and let it simmer while you cut the vegetables.

Chop the sweet potatoes, spinach and broccoli. Add it to the curry.

Then add the edamame beans, the coconut milk and the lime juice. Let the curry simmer for 25 minutes.

When it’s done, put in the basil leaves and give it a quick stir.

Season it with salt and pepper if you wish.

Enjoy.

Love,

Katrine.

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

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