Fast Raw Food

Fast Raw Food

Thursday, 12th March 2015

I love raw food. Not just because its packed full of vitamins, minerals, phytonutrients and antioxidants but crucially it’s also bursting with enzymes that help digestive processes.
Something as simple as a green salad every day can give your body the nutritional boost it needs. If you imagine cooking is heating which in part destroys the nutritional value and manipulates chemical structure it is important that we make sure to have some “living” food every day. Feeding your cells with food that is full of its own natural energy really does make for a more energetic, vibrant and focused you.
That’s not to say that you should go exclusively raw, and in fact I wouldn’t recommend that for most people, but something raw every day before 4pm is a generally a good idea. The reason I say before 4pm is that this energy dense food also needs more energy to break it down and as our bodies start to wind down towards the end of the day so does our digestion. Makes sense really.  
The next step is how to include this easily whilst maximising flavours. With so many raw food brands, foods and recipes around, starting to include more raw into your diet can seem a little intimidating and complicated but that certainly doesn’t need to be the case. It really only takes a little bit of inspiration and imagination to make simple dishes and totally embrace this as part of your usual repertoire of dishes.
If you are looking to make raw food without the long wait for the dehydrator or endless amounts of equipment then this workshop will give you all the tips and tricks you need. We’ll also be chatting more about the benefits of raw food and debunking some popular raw myths.
Event: Planet Organic Muswell Hill - Tuesday 24 March - 7pm to 8pm - To register your FREE place email and quote “FAST RAW FOOD”

More information on our events here
Serves Two (with extra pesto)
  • 2 courgettes
  • Squeeze fresh lemon juice
  • Pinch Himalayan salt
  • 1 clove garlic
  • ¼ cup cashews
  • ¼ cup pine nuts
  • 2 cups basil leaves
  • ½ cup olive oil
  • 6-8 heritage or mixed tomatoes thinly sliced
1. Place the courgettes in a spiralizer to create the spaghetti. Mix with a generous squeeze of lemon juice and pinch of Himalayan salt and place in a bowl to one side.
2. To make the cashew pesto combine all of the remaining ingredients into a small food processor, gradually adding in the olive oil.

3.Serve the courgetti with a generous spoonful of the pesto and tomato slices.

You can keep the remainder in an airtight



Written By


18 Mar 2015
reviewed by
I love Salads and these kinds of fast foods.
13 Mar 2015
reviewed by
Lunch Awesomeness!
We had our team chef at make this for all of us and I had to come and tell you how delicious it was (you know Im sure!). Thanks for posting and we will keep coming back for more!

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