The Good Health Guide

by Theresa Webb of Kitchen Buddy
Posted 13.01.07 

• Chop into chip shape pieces and eat raw with a dip made from blended orange, parsley and avocado.
• Grate and mix with soaked almonds, hiziki seaweed, alfalfa sprouts and grated carrot.
• Chop in half and using a spiraliser/saladacco create ’spaghetti’ and serve with pesto.

Recipes Copyright Kitchen Buddy 2006

• Read more: Three Ways with Sweet Potato

by Liz Bygrave of Sweet Sensations
Here’s one for Christmas - a much healthier variation on all the processed, sugar-laden chocolates and desserts we over indulge in over the festive season. Don’t be put off by the avocado, it makes a beautifully smooth, velvety mousse you just can’t beat. And it won’t taste of avocado as long as you don’t use the large size fruit. I use raw, unprocessed chocolate in this dessert - among other things it’s much higher in nutrients than normal processed chocolate (see my article Chocolate As Superfood on this site). However, you can use sugar-free cocoa powder instead.

• Read more: Chocolate Mousse Cake

by Kate Wood of Raw Living

Can’t get them to eat their seaweed?  These crackers are as delicious as they are nutritious.  Dulse contains fifteen times more calcium, weight for weight, than cow’s milk!

• Read more: Dulse Crackers

By Kate Wood of Raw Living in Brighton

This is our current favourite dip.  One tablespoon of sesame seeds contains eight times as much calcium as a cup of cow’s milk, so it’s great for growing children, and the hemp seeds ensure they get a good dose of those essential fatty acids.

• Read more: Hemp Seed Hummus

by Kate Wood of Raw Living in Brighton

This is my favourite lunch right now.  Spread on a nori sheet and rammed with alfalfa sprouts, you couldn’t fit any more nutrition into each bite.

• Read more: Cacaomole

Provided by Just Natural, the organic health food shop on Park Road, N8.

• Read more: Curried Parsnip Soup