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.


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.




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Melon salad with seaweed

I try to incorporate seaweed in my diet, because of its high content of iodine. Usually iodine comes from fish and shellfish and table salt, but since I don’t eat any animal products and I don’t eat enough table salt to meet my iodine requirement, I use seaweed. Vegetable sushi is one way to eat seaweed, but it can also be used as a part of a sweet salad like this.

Serves 1 person


300g cantaloupe melon

300g honeydew melon

100g cucumber

8 cherry tomatoes

40g spinach

1 spsk. dried arame seaweed

1 tbsp. hemp seeds

1 tsp. sesame seeds

The juice of half a lemon

How it’s done:

Start by soaking the seaweed according the instructions on the package.

Cut the melons, cucumber and tomatoes into pieces. Chop the spinach and basil. Combine all the ingredients in a bowl. Add the hemp seeds and sesame seeds to the salad. Pour the lemon juice over the salad.

Enjoy 🙂



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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


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.  




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



1 cucumber (Unless you can eat more)


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.




Sweet kale salad with quinoa

180g uncooked quinoa
100g kale
4 oranges
50g dried cranberries
1 tbsp. hemp seeds

6.5 ounce / 2 dl soy milk
½ tbsp. tahini
1 clove of garlic
The juice of a half lemon

How it’s done:

Start by cooking the quinoa according to the package. Peel the oranges and chop those too.

When the quinoa os cooked and cooled off, mix the salad ingredients in a bowl.

Make the dressing by blending all the dressing ingredients about one minut.

Pour over the salad.



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