livingnaturally.life

Helping you eat, move
and think your way to better health.

Living Naturally homepage
Fad or fiction? We explain what lies behind this latest diet to see if it really is a fad or has some benefits.
If you follow a vegetarian diet, it's vital to ensure you get a good variety of nutrients, especially proteins, wherever you can. Many recipes on our other pages can be adapted for vegetarian eaters.
Ketogenic Cashew Cream CHeese
Contrary to the name, this recipe is dairy free. It is however, both vegan and ketogenic.
Grain free
Egg free
Dairy free
Nut free
x
Time needed
60-90 mins
Tried and tested
Ingredients
60g unsalted cashew nuts – or use almonds, hazels or even raw peanuts
1 tsp chopped fresh rosemary, or a pinch of dried
1 tbsp each of lemon juice and apple cider vinegar
1 tbsp olive oil and a small garlic clove
Sea salt to taste
Instructions
~ Soak the cashews for at least one hour (if you have a high powered blender) or overnight if not.
~ Drain the cashews, then add all the ingredients to your blender and mix until it has become a thick 'cream cheese' style consistency. The power of your blender will guide how long this will take but probably no more then 3-4 minutes. If it's a bit too thick, add a little water.
~ Serve on a hot bagel or with crudites. For canapes, add some red onion marmalade. The spread will keep in the fridge for up to three days.
Butternut Squash Lasagna
This is a Paleo recipe with no wheat-based pasta. However, vegetarians can add sheets of egg lasagna and mozzarella cheese to the topping for added nutrients.
Grain free
Egg free
Dairy free
Nut free
Time needed
60-90 mins
Tried and tested
Butternut Squash Sauce • 2 kg butternut squash (or pumpkin) • 3-4 cloves garlic • 1 tbsp. olive oil • 1 tsp. lemon juice • salt to taste
Directions: Cut butternuts in half lengthwise and scoop out seeds. Rub with a little olive oil and a sprinkle of sea salt. Roast in a 200°C oven until soft, about 40-60 minutes Remove from the oven, cool then scoop out flesh and then whizz in a food processor with the remaining ingredients until smooth. Season to taste.

Celeriac Noodles: 600g celeriac • vegetable broth
Directions: Peel the celeriac then cut horizontally into very thin sheets. Braise the celeriac sheets in simmering vegetable broth for 3-5 minutes until just al dente – not mushy - as it will finish cooking in oven. Drain and set aside.

Bean Béchamel: 2 cups of butter beans or any white bean • grated nutmeg
• 1 tsp. lemon juice • 1 tbsp. olive oil • pinch salt • quarter of a cup water
Directions: Cook the beans or if using canned, drain and rinse. Put all ingredients except for water in a food processor. Add water with the motor running until a creamy sauce results. Season to taste.

Assembly: Layer the vegetables in a casserole dish, starting with the celeriac and finishing with the béchamel. Add some thyme (or chopped rosemary) and black pepper between layers as you go. You can also add layers of raw spinach for an extra kick. Pop in a moderate oven for about 30 minutes, then eat!

Chunky Guacamole
A standard dish that can be an accompaniment to many others.
Grain free
Egg free
Dairy free
Nut free
Time needed
10 mins
Tried and tested
Ingredients
A small red onion or several spring onions
1-2 fresh red chillies
3 ripe avocados
1 large bunch of fresh coriander
12 ripe cherry tomatoes
2 limes
extra virgin olive oil
Instructions
Peel the onion, then roughly chop it and add to a mixing bowl. Juice the limes and pour over the onion to marinate it. Finely chop the chills and add to the mix then allow to 'pickle' for 10-15 minutes. Peel and chop the avocados; chop the tomatoes then mix into the bowl with 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, Add the chopped coriander leaves, keeping some for decoration.
Spinach and Quinoa salad
A fantastic vegan and Paleo salad that can be extended to fit in with a vegetarian diet.
Grain free
x
Egg free
Dairy free
?
Nut free
?
Time needed
10 mins
Tried and tested
Base ingredients Optional extras
200 g quinoa
320 g broccoli
2 tabs
extra virgin olive oil
2 limes
1 splash of balsamic vinegar
1 bunch of fresh baby spinach
1 bunch of fresh coriander
1 fresh red chilli
1 ripe avocado
35 g mixed nuts, such as walnuts, almonds and Brazil nuts
20 g feta cheese
1 pomegranate
1 large roasted sweet potato
Instructions
Cook the quinoa in boiling salted water according to packet instructions. Slice the broccoli into small florets, then place into a heatproof colander and sit over the quinoa, allowing it to steam for just 3 minutes. Drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Make a salad dressing using the balsamic, coriander, chilli and olive oil, seasoned with salt and pepper. Chop the avocado then mix all ingredients before pouring the dressing over the top.

For added protein, toast the nuts in a dry frying pan for 2 to 3 minutes and sprinkle on the top or add chopped feta – or both.
Likewise, scatter with pomegranate seeds or, to turn this into a main course salad, roast a whole sweet potato first and add to the dish.

Living Naturally is based in Tynemouth in the north of England | Contact us and Privacy Policy | sitemap | HOME