When I first started writing this blog, 3 years ago, I was really excited about sharing the more gourmet side of raw. At the time, as a newbie to raw myself and in transition from a cooked, processed food diet, it was really appealing to me to be able to recreate healthy versions of my cooked favourites, like birthday cakes, burgers, lasagna and other more complicated pasta dishes, crackers, pizza, yoghurt parfaits, ice creams and plenty more.

During this journey, I began the blog as I wanted to share the possibilities with first of all my friends all over then world, then readers (you) and show you what we were capable of producing with raw, living, life force foods. It wasn’t about deprivation, it was about unlimited possibilities and it still is

This mind opening was enhanced with my culinary training at 105 degrees with Russell James  (now Matthew Kenney Academy) in Oklahoma City, where I became accredited as a raw food chef. I learnt even more about pastry making, fermenting, bread making, chocolate & cheese making etc.

My tastes have simplified over time with my transition to a high raw diet, and my time has become more of a luxury since becoming a mum amongst other things, I have been gravitating towards quick, simple, tasty meals and techniques.

Don’t get me wrong, I still love my dehydrator, and other fun kitchen gadgets that help make raw food fun and exciting, and i will continue to make the more complicate gourmet dishes, however my day to day raw food eating is starting to find a simplistic flow and what I am hearing from readers all over is, that they want to see more simple delicious meals that won’t take days to complete.

So with this in mind I’ll be posting THESE quick and easy recipes from now on, using the term EASY. They will not have a crazy amount of ununsual ingredients, and they should take no more than 10-15 minutes to prepare.

First up my lunch from yesterday:

EASY Tasty Zucchini Pasta *RAW*

Serves 1

2 cups of sprialised zucchini (video here)- you could also use a mandoline on julienne slicer or use a simple vegetable peeler to make fettucine strips

1 T olive oil

1 T lemon juice

1 T nutritional/savoury yeast

1/2 t himalayan sea salt

6 cherry tomatoes quartered

3 T fresh rosemary (use less if dried)

Place the zucchini in a bowl with the olive oil, lemon juice, yeast & salt, and mix through with your hands till evenly coated.

Gently toss through the cherry tomatoes and rosemary.

Garnish with fresh sprigs of rosemary.

Optional: dollops chunks of Lemon, Rosemary & Garlic Cashew Cheese recipe here