2 Minute Raw Pesto

This recipe is nut-free, gluten-free, dairy-free, and suitable for both vegetarians and raw foodies.

Pesto is a very versatile sauce/condiment. Traditionally it has been used with pasta. Now it has evolved into a popular marinade.

This recipe is made with basil or alternatively with one of the following as the main ingredient:

• Cilantro – goes amazing with white meat and fish and makes a crazy delicious salad dressing. You can also mix this into short grain brown rice to make one of my specialties – green rice (recipe to be posted later).
• Arugula – great with any cold appetizers, salads or on a fresh baked focaccia
• Spinach/mint – with Israeli cous cous salad, barley dishes, quinoa. It can also be used to make a fantastic Greek pizza base.Continue reading

Breakfast, Snack: Sugar-free Banana Bread

The key ingredient to this recipe is 3 very ripe bananas. Most of us have them close by, looking one step away from being useless. Today, they are your best friend. Marinating the raisins adds a nice citrus element to the bread – especially the day after baking.


• 3 very ripe large organic bananas
• 1/2 cup of liquid organic honey
• 3 tablespoons light olive oil*
• 1 large free-range egg
• Olive oil spray (or other equivalent)
• 1 teaspoon pure vanilla extract
• 2 cups of organic whole-wheat flour**
• 1 1/2 teaspoons of baking soda
• ½ cup mix organic orange juice and filtered water
• ¼ teaspoon of sea salt
• ¼ teaspoon of organic cinnamon
• 1/2 cup organic raisins* *

*Olive oil in a lighter form can be made by substituting ½ teaspoon water with the remaining 2.5 tablespoons required in the recipe. **Using whole wheat flour is important to get the nutritional and baking results this delicious recipe provides. ***Raisins are wonderful in here, but if you really want accolades try a mix of organic chocolate chips and raisins!Continue reading

Dinner, Lunch, Snack: Turkey+ Meatballs

Meatballs are very versatile and can be used from a standalone appetizer to the core substance of a great meal.

Why mini? They cook faster – are easier to use – and most importantly better to digest as you pop it in your mouth and are able to chew it in one shot.

Baking them is better – healthier, moister, perfectly cooked all-round!

Turkey is a great “light white” meat. However, many people complain that on its own it adds an odd flavour to dishes – particularly if used in pasta sauce. One way around this is to mask it with lots of herbs and spices. However, a more interesting technique comes from Top Chef, Season 6 when Brian Voltaggio added a small portion of lean organic ground pork to the mix to give them a moister, meatier flavour.

Ingredients (to serve up to 4 persons -possibly 6 as an appetizer):

• 1.5 pounds of ground turkey
• 1/3 to ½ pound of very lean ground pork
• ½ cup of organic rolled oats
• 1/3 cup of finely diced red onion
• ½ cup of coarsely chopped flat leaf parsley
• 1 large tablespoon or more of dried red chilli flakes or a well minced jalapeño (you judge the heat)
• ½ teaspoon of Spanish paprika
• 1 teaspoon of course ground black pepper
• Sea salt to taste (I normally do not add any)
• ¼ cup of virgin olive oil

Tools: metal mixing bowl, spatula, measuring cups, non-stick foil and 2 cookie pans (with 1” sides). Ensure you wash your hands in-between steps when dealing with raw meat.Continue reading