Raw zucchini spaghetti with raw cream cheese and tomatoes


Recently I posted some photos of my first batch of raw cheese on my blog’s Facebook page. Shortly after my first batch of raw zucchini pasta for which I used my new spiraliser. Quite a lot of people saw that and gave me their positive comments on it, most of them curious as I guess it’s still something pretty new to many of us. I’ll definitely play around with it more often in the future. But for now let me share how I made it, as first times often get the most of attention in life ;-)

Btw the cherry on the top was that all fresh herbs I used in this recipe are from our new lovely and lush vertical garden on our balcony! *Happy me*

raw  cream cheese

Let’s get started with the raw cream cheese
The recipe below will give you a nice amount of cream cheese which will last you for several days. It can be used on sandwiches, wraps, as a  dip for vegetable sticks, on sliced tomatoes like a vegan caprese.. or as I did in the end as a sauce for the raw zucchini pasta.

What you need
2 cup of chashew nuts (soaked over night)
1 handful of fresh herbs (washed & dried); I used basil, parsley, mint, rosemary and a tiny bit of sage (careful with this one, it’s strong!)
Some lemon juice
A splash of water (not too much, you can always use more if needed)
Some of your best olive oil
Pinch of cayenne pepper (check this article out if you don’t know why this is such a superstar in your cupboard)
Nutritional yeast to you liking (give it a cheese flavour)

What to do
Now the best part starts. Put it all in your processor until it gets creamy and nice.  You might need to use a spatula in between to incorporate everything. Ready :)

raw zucchini pasta

Now the raw zucchini pasta
here it get’s even better:

What you need
Zucchini (washed)
A spiraliser (like this one)

What to do
Put the zucchini in the spiraliser and spiral away – easy as that!

I added some diced fresh tomatoes, drizzled with a bit of olive oil and served it with a bit of fresh basil on top.

Bon Rawppetite!

N xx

Tricolore rice with coconut milk, vanilla, peaches & plums


There are some things which you can eat at anytime of the day. They are always welcome – be it for bfast, as a snack, or a healthy dessert, be it summer, be it winter. The following is one of them.

My BF has a lot of childhood memories about milky rice. But how to make a healthier version of it and, next to the white refined rice which lost all nutrients on the way, how to replace the cows milk and tons of sugar? Well, this is one alternative to go – and honestly, we like it even better as it’s not only super yummy but also good for us!


What you need
Serves 2
2 cup of cooked Tricolore rice (brown, red & black, ideally organic)
Coconut milk or your favorite non dairy milk
Coconut flakes (optional)
1 vanilla pod or best quality vanilla essence
Raw agave sirup to your liking
Peaches and plums or other nice seasonal fruit

What to do
Cook rice according to instructions. I already had mine from the day before. If you make it just a for this dish you could even cook the rice in coconut milk which will make it even creamier. If it’s precook we out it in a pot and add coconut milk until rice is covered. Add vanilla, coconut flakes and cook it on medium heat so it gets creamy and warm. Add agave sirup and turn off the heat. Chop up the fruit and place it on top. If you like to warm it’s ready to eat. If you prefer it cold, like we did as it’s summer and warm enough cool it for a bit in the fridge.

Sunshine & love,
N xx



Easy peasy frittata


Some of my favorite dishes are the really simple ones. Quality of ingredients like the eggs is key though and you’ll taste the difference once you started. Like most of my dishes this recipe can easily be played with. Exchange the veg with whatever veg you have to use up, add whichever herbs you like and add some flavor boosters like feta cheese or a bit of smoked salmon or Parma ham if you’re not on a vegetarian diet. Be brave!

For today’s version of frittata I served myself from veggie leftovers of the fridge and our new herb garden on the balcony. Oh my! The joys of fresh herbs are just indescribable for me! Really try to include more of them in your daily diet, they not only tickle your taste buds but are also have tons of health benefits. Nice side effect of this dish is also that it gives you a good chunk of your daily needed protein which is too often neglected on a mainly plant based diet.


What you need 

(Serves 2)
4 eggs, preferably organic
2 handful of veggies: I used 2 small zucchinis, some mushrooms and leftovers of green asparagus
A splash of milk (I used coconut)
1 clove of garlic
Lots of fresh coriander and basil
Some coconut oil
Himalayan salt
Pepper (get yourself a proper pepper mill and a nice mix of proper corns, so worth it!)

What to do
Heat up a medium sized pan (non stick) with a table spoon of coconut oil (remember better not to use olive oil when it’s heated). Slowly fry the chopped up veg for a bit until they get nicely caramelised (light brown, that boosts the flavors). In the meantime beat the eggs with milk of your choice, salt and pepper. Pour it over your veggie mix. Put on a lid. Now let it sit for about 10min (can depend on job and pan, try to move it carefully. When it seems solid in the bottom it’s time). Take of the lid and put a dish on top of the pan. Flip carefully. Now repeat the other side for 10 more min.

Enjoy with a nice salad. I made a yummy quick tomato avocado salad with fresh basil, olive oil, salt and lemon juice. Enjoy as a light lunch or dinner! And if you’re lucky and have leftovers it’s also great for a take away snack.

Let me know about your favorite variations!

N xx

Thai flavored stir fry with coriander garlic prawns


This is a very tasty, simple and yet delicious dish. It’s perfect for those nights where you want to make something special for a friend coming over but don’t have tons of time for cooking. A quick walk to your favorite supermarket for the fresh ingredients and a food lovers well equipped cupboard will offer all the sauces, spices and herbs you need. Once again: easy is right.

As usually in my recipes you can play with the vegetables as well as the noodles, instead of rice noodles soba or egg noodles would work too, so would brown rice, jasmin or basmati rice.

What you need:
Serves 2

6 fresh, large king prawns
1 zucchini
1 fennel
1/2 box of cherry tomatoes
Small bunch of spring onions
Fresh coriander
Fresh ginger
1 lemon
1 lime

Rice noodles, soba noodles (already cooked) or rice

Sesame oil
Fish sauce
Worcester sauce

What to do:

Put on some nice music and pour yourself a glass of wine. This step is not mandatory but I promise you being relaxed and happy will improve the flavor of the dish :)
Take your time to prepare all vegetables, wash and cut them in thin, bite-sized pieces. I like to prepare them in little bowls. Chop ginger finely, press the garlic. Wen everything is prepared heat up a wok pan on very hight temperature. Start with the ginger and garlic and then add veg one after the other (the harder ones first). Now stir regularly for some minutes (important otherwise everything will burn!). In the meantime heat up a frying pan, add sesame oil, garlic and fry the prawns just for a couple of minutes to avoid dryness. Deglaze the vegetables with lemon and lime juice, add the sauces and add a splash of water. Add the rice noodles and mix everything thoroughly. Try a bit so you can add more if you like it more salty or sour. Add the fresh coriander to the prawns. Switch the hob off and prepare a bed of the veg-noodle mix (if you use rice don’t mix it and serve it separately instead). Put the king prawns to bed, sprinkle with coriander and enjoy!

A healthy hearty breakfast hash


Since I tried this dish a couple of weeks ago it has been a star in our kitchen, especially on weekends. Ideally you get local, organic eggs like me (Malta readers please check with Emanuela from the lovely Veg Box in Attard) – if you compare the colour of the egg yolk you’ll immediately see the difference to normal eggs and they have a lovely flavour instead of just being quite tasteless.

I’ve spent the last couple of days recovering at home and I can definitely observe getting better day by day by gauging my desire to start cooking again myself. Luckily there are two healthy options around here which deliver their yumminess home (Malta peeps check out the lovely Billie D. as well as Healthy Habits, I wish Grassy Hopper was delivering too!! Hint, hint ;)) and I’m sure readers in other countries might even have more . Main thing: Don’t let being weak drag you down and make you tempted to eat chunk. Especially those days you and your body need the nutrients, vitamins, antioxidants etc. more than ever! It’s so important to make the best out of those times… listen to interesting podcasts, watch documentaries or movies you’ve always wanted to see, meditate, read and just give yourself lots of rests and quiet time to get back on track. Another lesson I learned this time, it can also be wonderful to be taken care of and looked after. Thanks to my darling love on this note <3

Anyways, today is the first day I feel my culinary spirits reawaken! After one of my lovely friends even spoilt me and delivered my organic veg and freshly baked spelt bread home (lucky me <3 ), I’m dying to use this lovely kale I got again. (Did I mention I got soooo hooked on it? I know, it’s quiet late to join the hype, but things take a bit longer here in Malta – hehe!). So, tomorrow is a public holiday and I decided if I am a good girl today and rest and be quiet, tomorrow will be my first cooking day again and it shall start with this super yummy bfast hash. Try it! I hope you’ll like it as much as my love, friends and I do! Btw, the lovely hand made organic bread you can also get from the Veg Box – check out Backstube – Organic Bread.

Healthy bfast hash

What you need….
(serves 2)

  • 1 bunch of kale (ideally organic) or any other greens like chard, spinach etc., torn in pieces
  • 1 large sweet potatoes, peeled and diced
  • 1 red onion, 1 garlic, chopped
  • other veg you’d like to add e.g. tomatoes, pepper (optional)
  • 2 organic eggs
  • salt, pepper (I like cayenne)
  • some coconut oil
  • Organic bread (I love spelt) (optional)

What to do…

Start melting the coconut oil in a large pan on medium heat and fry first the onions, then garlic. When they start getting nice and glassy, add the diced sweet potatoes, roast a bit and then add the kale. If you use chard or spinach you add it a bit later as kale takes longer to get soft. Season with salt and pepper to your taste and cook it for a couple of minutes. Now make two little nests in the veg and crack an egg in each. Put on a lid so the heat and moisture can spread inside to cook the egg. Take it off after 2min, check if the egg white got white and solidish and serve with or without some nice healthy bread! Ideally the egg yolk is still a bit runny or at least soft.

Enjoy & take good care of yourself & your body cause it is our temple!
Love & sunshine,





Lovely lentil salad with a twist: Puy lentil salad with roasted beet root & curcuma cinnamon dressing.


You know what happens to me all the time? I make a lovely meal, let my love P. try it, culinary friends try it – everybody loves it, but when I don’t post it straight away then it’s almost too late and it disappears in the back of our head as a lovely memory and slowly fades away. Not with this one! Thanks to my friend U. who kept on reminding me. So let me dedicate this lovely lentil salad to you and your gorgeous wife and beautiful baby girl in return <3

I made this salad when my friend was still patiently in hospital, waiting for the baby to come and on the day I pre celebrated my 34th birthday with my friends. Just out of curiosity I let my friend U. try it and he was as blown away as P. and me. It’s a surprising mix of flavors, especially due to the roasted beetroots and the gorgeous mix of spices in the dressing. But as usual this dish is not only yummy but also boasting of health benefits! The lentils are little folic acid warriors (yes, just as well as the Chickpea Crêpes my previous blog post) and the beetroots are not only great for boosting stamina and making muscles work harder, they also contain iron, magnesium, potassium, magnesium as well as vitamins A, B6 and C, and – again! – folic acid. So, let’s get started!

puy lentil salad with roasted beetroots

What you need….
(Recipe inspired and adapted from one of my favorite blogs MyNewRoots)

1 small pack of puy lentils, washed and cooked tender according to instructions
3-4 beetroots, washed & peeled
3 celery stalks
Best quality salt (I used Himalayan)
Coconut oil (for roasting the veg)
2-3 pinches of ground cumin and coriander
A handful of fresh cilantro

For the dressing:
Best quality olive oil
Apple cider vinegar
Dijon mustard
Spices: pinch of cinnamon, pinch of curcuma, tiny pinch of cayenne pepper
Raw Agave sirup

Optional: goat cheese, crumbled

What to do….
Start with roasting the the beetroots and celery stalks as this step takes the longest. Wash, chop in chunky pieces, spread on a tray, drizzle with coconut oil, salt and the spices and roast them in the oven for about 45min at 190°C.

In the meantime cook puy lentils according to instructions, just watch out that they keep a nice bite. Drain and let them cool off. Now mix the ingredients into a nice dressing. Start with small amounts and keep playing until the mix is perfect to your taste (some like it hotter, so add more cayenne and mustard, others sweeter and so on – trust your taste buds :-)

As soon as the veg is ready, take it out of the oven and let it get cooled off. Chop up cilantro roughly  and finally mix everything together carefully so the lentils don’t get squashed. Also lovely when ingredients are still a bit warm!

For a non vegan version, this salad is also amazing with some crumbled goat cheese on top.

Hope you enjoy it as much as we did and once again, tons of love and all the best to baby Sienna and to great friendship <3
Your support means a lot to me…

N xxx

Crazy yummy Chickpea Crêpes. 1x savoury and 1x sweet


Have you ever tried chickpea crêpes, also called Farinata which is a typical Italian flatbread? Always on the search for new healthy food inspiration I’ve read about it several times and already got the chickpea flour (also called gram flour or besan flour) home to be prepared when the next opportunity would come. Today was the day! Having a public holiday here in Malta and running out of eggs is not a good combo in our house. The solution?! Remembering about this easy and tasty sounding recipe we gave it a go and ended up in pure bliss.

To make it a proper brunch P and I decided to make savory and sweet versions which was really fun. You can truly experiment with whatever you feel like and have in the fridge.

And the best thing about the whole thing? This dish is not only easy, healthy and super yummy, but the chickpea flour also contains lots of folate which supports reproducing and maintaining new cells and is therefor great for for future mums and mummies to be. It delivers a boost of iron, magnesium and phosphor (more info here). Also, this dish is gluten free and stands on his own with only a few ingredients!


All you need…..
(Inspired and adapted from The Whole Pantry and Kris Carr)

For the batter:
125g chickpea flour
1/4 l water
some salt and olive oil
Optional: If you only use it for savoury Crêpes, you can also add parsley, cumin, coriander, turmeric, red chili, rosemary, onion or garlic

For the savoury filling:
1 zucchini
1 red & 1 yellow pepper
some olive oil, best quality salt (I always use pink Himalayan) and herbes de provence
Optional: add some crumbled feta cheese in the end. 

For the sweet filling:
1 banana
almond butter or greek yoghurt
cinnamon and some raw honey

What to do…..

Combine all ingredients into a  smooth batter and let it sit for at least 3/4 of an hour, otherwise the Crêpes will get sticky. Until then you can prepare the fillings and set the table :-)

Mix the batter when the time is over, and prepare a pan on medium heat. Use a tiny bit of coconut oil if it isn’t a nonstick pan. Use a ladle to spread the batter in the pan and fry it about a  minute on each side until they are nice and golden. Don’t let the Crêpes in there for too long otherwise they get hard to fold. Hold them warm in the oven or fill them immediately with one of the fillings below or any other filling of your choice.

Savoury Chickpea Crêpes with roasted peppers & zucchini
Put your oven on 200°C, chop up the veg, drizzle with olive oil and herbs de provence. Roast it for about 25/30min. Use as a filling.

Sweet Chickpea Crêpes with banana, cinnamon & honey
Slice the banana. Put some almond butter or greek yoghurt in the Crêpe, add the banana and drizzle with honey and cinnamon.


N xx