Healthy Living Tips
January 9, 2014
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Recipe Ideas

Recipe ideas

 Recipe ideas from Natalie~

Recipe ideas - 3 day juice fast

Breakfast Pre-workout Juice – Carrot, Orange & Ginger

Good morning!

Having ‘me time’ in the morning for fresh juicing/smoothie making, reading a good book or browsing 3!

being able to fit in some exercise will set you up for the rest of the day!

This refreshing juice in my collage above is packed full of goodness and gave me enough energy for my little workout!

To prepare:

Wash and peel 4 carrots, 1-2 thumb-sized pieces of fresh ginger root, and 2 oranges.

Juice it all with a juicing machine – I have a Jack Lalanne juicer – it’s years old and still going strong!

The juice tasted nice and chilled because my carrots had been in the fridge.


 I sometimes do a yoga workout or keep-fit video from home on YouTube, or any other preferred exercise. Great for a cold morning and you just need to be at home a little longer!

Exercise, fresh fruits and vegetables all help to improve well-being, mood, clarity, energy, and may result in occasional outbursts of joy that is contagious!


With love

Natalie x

Morning Smoothie 


This morning I made a smoothie with:

  • 1 orange
  • 1 dessert spoon – wheatgerm
  • 1 dessert spoon – wheatgrass
  • 1 dessert spoon – hemp powder
  •  1 dessert spoon – shelled hemp seeds
  • 1 teaspoon – slippery elm powder
  • a generous sprinkle of flaked almonds
  • a little dash of broken walnuts
  • 1 dessert spoon – carob powder
  • 1 dessert spoon – lucuma powder
  • 1/2 teaspoon – stevia powder
  • 2 figs for calcium
  • 1 teeny~tiny piece of vanilla pod
  • I topped it up with freshwater and 3 ice cubes
  • Blend together!

Lovely~Yummy~Healthy and Light! ~

 Pistachio and Apricot Vegan milk Smoothie

pistachio mylk

Pistachio and Apricot Vegan milk Smoothie


Only three ingredients

Pistachios, apricots, Medjool dates (these taste sweeter & juicier than regular dates), and water

Simply delicious and nutritious!


Serves 3-4

The quantities can be doubled to make more!

Soak a half cup of unsalted pistachios in a bowl of cold water, I soaked mine overnight (soaking nuts helps digestion, breaks down toxins & increases the nutrients and vitamins)

Use a half cup of dried apricots (and soak these in a bowl of cold water until they soften)

Rinse and drain the pistachios and put them in a blender with 2-3 cups of water and blend until smooth

Pour the blended pistachios into a flour sized sieve or use a nut milk bag to strain the milk over a large bowl

This allows the nut milk to be extra smooth

Rinse the blender before transferring the sieved nut milk to it and adding the rinsed apricots & Medjool dates

 add in coconut milk ice cubes or regular water ice cubes

Blend it all together and serve!

This can be enjoyed served chilled in a glass or poured over some gently warmed porridge oats, chilled muesli cereal and in place of dairy milk.

If you would like to use it in coffee or tea, you could make it without the apricots, the dates will give a natural sweetness without the need for using any refined white sugar.

With the remaining nut milk mix in the blender (if you have any!) you could add a few mandarins and blend it together to give an orange flavour burst to it, as I did!

I loved both versions!

Pistachios, mandarin, apricot & dates


This could be made with other nuts too, such as almonds, hazelnuts, peeled & blended coconut with water, add dates or stevia to sweeten, or a little vanilla. Use the same method, blend then sieve through a nut milk bag/or a small flour sieve.

I hope you will enjoy it and let me know what you think! 🙂

With love and plant-strong! 🙂

Natalie – Tree of Organics

My mixed rainbow salad

(Please excuse my blurry photo, it was taken a while ago it was fun to make and was tasty nonetheless! 🙂

The organic mix includes:

Rainbow chard,

Japanese kale,

Romaine lettuce,

Red beetroot,

Red bell pepper,


Freshly picked garlic leaves,

Finely chopped red chilli,

Rainbow mixed alfalfa sprout mix,

Marinated basil tofu,

Dairy-free cheddar style cheese with chives

Balsamic vinegar,

Seasoned with oregano herbs, pink Himalayan sea salt and black pepper

Wash all the vegetables and drain well, chop and mix the ingredients together & serve!

Yum Yum Yum! 🙂

Pre-workout cream whipped berry and passion fruit (with superfoods) smoothie


In a blender add 1 ripe avocado

1/2 cup of blueberries and black forest fruits (mine were frozen) so the smoothie was nice and chilled.

1 passion fruit

5 dried garland figs or use a few fresh figs


1 teaspoon of chia seeds, 1 teaspoon of bee pollen

1 dessert spoon of wheatgrass powder and flaxseeds

1 and a half glasses of water, the consistency should be thick and creamy!

Blend it all together until it’s a cream whipped consistency and serve.

I ate mine with a spoon and it tasted like a creamy sundae dessert.

How to tell if your avocado is ripe ->

Check out these cool health benefits of avocados ->

Hope you’ll enjoy this lovely and nutritious treat that is packed with loads of energy for your workout or to begin your morning!

With love

Natalie x

Mac and cheese ~ comfort food ~ all vegan. 🙂

My easy vegan mac and cheese recipe

Serves x2 or x1 if you just want more! (double up to make more)

Shopping list:

Onion, pasta, cashew nuts, nutritional yeast flakes, chilli & garlic grinder (optional) I love a chilli kick in my pasta dishes!:) chilli powder, turmeric powder, good quality sea salt, no table salt. (I use Himalayan sea salt), paprika, black pepper, cayenne pepper, 1 fresh lemon, coconut oil (I use a raw organic one), and some water.

To prepare:

Soak 1/2 cup of cashew nuts in a bowl of water for roughly 30 minutes. Then rinse them in cold water.

Boil some water with Himalayan sea salt and add half a pack of any pasta of your choice. Cook until al dente or until desired. Drain when ready and pour boiled water over the pasta to give it a rinse. Leave it in the pasta colander until the water is fully drained.

In the blender pour in the soaked and rinsed cashew nuts, 1 cup of water (you can vary the amount of water gradually as you go for desired thickness) I like the sauce to be thick and creamy!

In a small pan fry 1/2 a white onion in a teaspoon of coconut oil and let it shallow fry for a minute or so or to desired. Should be tasting great with the coconut oil.

Pour the blended cashew nut cheese sauce into a pan of its own and add the onions now with the coconut oil that was in the same pan, add in a shake of salt and pepper, 1 teaspoon of paprika, turmeric, chilli powder, cayenne pepper, and a shake of the garlic & chilli grinder, 2-3 Tbsp of nutritional yeast flakes, (add more or less depending on the savoury cheese flavour you would like to build on). Mix it together and taste, adapt flavours as you go. Intuitively!

Add the pasta to the sauce and simmer it on low heat, stirring it as you go until it’s all hot but don’t overcook the sauce, you just want to heat it gently.

Drizzle some fresh lemon juice in and stir.

Serve with lots of black pepper, more cayenne or chilli grinder and Himalayan salt. Yum

You could make some baked homemade chips (fries) or sweet potato chips (fries) in the oven with some coconut oil. Then serve with some salad and side sauces. Or just with the mac cheese!


Coconut oil is the only oil that does not go rancid when you fry it! Other oils go rancid cooked above 90 degrees heat and when above that temperature they aren’t good for you.

There is a UK vegan brand of cheese that I would like to recommend called Vegusto cheese. You can order it online or find it in some health food shops. Daiya cheese is another great vegan one if in the states and Canada.

Vegusto also makes a really nice mac cheese sauce, or you could try grating some of it on top of my vegan cheese sauce recipe when served.

I hope you’ll enjoy the recipe!

With love

Natalie x

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