For the 3rd instalment of the Kickstart series, here are 5 super quick, easy lunches to throw together when you’re in a fix but want to keep it clean and healthy. When you’re about to eat, consider the origin of the food and whether it is truly healthy. In your heart, you know the truthful answer and you know if you’re trying to kid yourself that even though it’s “not the best”, “it won’t hurt”!
1. “Lifechanging” No-Humous Humous
Yes, I know. It’s a bold statement and one that even I am surprised about. I have been told that this humous is life changing and it’s called “No Humous Humous” because it doesn’t use the traditional ingredients that other humous recipes follow. This humous is chickpea-free and perfect for chick-less eating.
- 1 cup courgette (zucchini)
- 2 cloves garlic
- 1 tablespoon olive oil
- 1/4 cup lemon juice
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp chili pepper
- Pinch celtic sea salt
- 1/2 cup tahini
Place the courgette in the food processor and combine until broken down into small pieces. Add in the lemon juice, ginger, garlic, salt, cumin, chilli pepper and olive oil and blend again. Add in the tahini and blend for a final time. You may need to scrape down the sides of the food processor to ensure that all ingredients are thoroughly incorporated. Transfer to a bowl and serve. Will keep in the fridge for 3-4 days.
Recipe taken from A Beginners Guide – Best of Class 2011
2. Pad Thai
Just because you choose to eat healthily, doesn’t mean you have to give up all of your favourite meals. Pad Thai is a great meal to make someone that is new to raw food.
- 1 carrot, peeled & julienned
- 1⁄4 red pepper, julienned
- 1⁄2 courgette cut into thin strips 1 spring onion, finely chopped
- 1⁄4 red onion, sliced thinly
- 6 basil leaves, sliced
- 1 tablespoon lime juice
- 2 tablespoons tamari
Pad Thai Sauce
- 1 tablespoon almond butter
- 1 tablespoon tahini
- 1 tablespoon sun-dried tomato powder*
- 2 tablespoons lemon juice
- 1 inch ginger root, peeled
- 1 clove garlic
- 1 tablespoon tamari
- 2-3 tablespoons water
Top and tail the courgette and slice it into thin strips using a vegetable peeler or mandoline. Stack the strips on top of each other and slice them lengthways creating 2 or 3 sets of linguine strips (depending on the size of the courgette). Place the remaining ingredients in a bowl and leave to marinate while making Pad Thai Sauce.
For the sauce, place the ingredients into a small blender and mix until a creamy texture is formed. With your hand transfer the Pad Thai vegetables into a new bowl squeezing slightly to drain off the marinade. Pour the Pad Thai sauce over the vegetables, leave a few minutes for the courgette to soften slightly and serve.
*Sun-dried tomato powder can be made by grinding up sun-dried tomatoes in a pestle & mortar or coffee grinder.
3. The good old Kitchen Sink Salad
The kitchen sink salad involves throwing all your veggies and salad leaves into a bowl and dreaming up a delicious salad dressing recipe. (note: it is ALL about the dressing!) Check out my 2 secrets to making a kickass dressing recipe.
Kitchen Sink Salad
- 2 handfuls rocket or your favourite leaf
- 1/4 cucumber, chopped finely
- 1/2 celery stick, chopped finely
- 2 spring onion, chopped
- 1/2 cup chopped mango
- 1/2 or whole avocado
4. Sweet Almond Wrap
Whizzing up a ‘sauce’ or dip of some kind and combining it with a leaf and veggies is the quickest alternative to a sandwich. I love these sweet almond wraps as they are quick to make and easy to transport.
Sweet Almond Wraps
- 2-3 romaine lettuce leaves
Filling suggestions; carrot, pepper, alfalfa or broccoli sprouts
Sweet Tomato Butter
- 2 tablespoons almond butter
- 3 sun-dried tomatoes, soaked for 1 hour
- 2 tablespoons lime juice
- 3 tablespoons sun-dried tomato soak water
Lay the romaine leaves flat on a chopping board. Using a sharp knife, cut down both sides of the centre stem so you are left with 2 leaf halves and the stem. Discard the stem or use later for juicing. Place all the Sweet Tomato Butter ingredients in
a food processor and blend until smooth. Spoon some of the mixture onto each half until the leaf is sufficiently covered. At the thinnest end of the leaf, place filling ingredients and roll the leaf up creating a wrap. Serve with the end of the leaf sat under the wrap to keep it from unravelling.
5. Tomato ‘pasta’
Kids LOVE eating this. But they love MAKING it more! Yes, the spiraliser is THE kitchen gadget that you need. You can spiral any vegetable from courgette (zucchini) to beetroot, apple, sweet potato and more!
- 1 courgette
Red Pepper Sauce
- 1 1⁄2 cups tomatoes
- 1 medjool date, pitted
- 1⁄2 red bell pepper
- 1⁄4 cup olive oil
- 1 garlic clove, crushed
- 1⁄4 cup tightly-packed basil leaves
- 1 teaspoon celtic sea salt
Make “spaghetti” noodles from courgette using a spiraliser or alternatively make linguine strips using a vegetable peeler. (Slice lengthways for “linguine” style strips. Combine the red pepper sauce ingredients in a blender until smooth. Pour the sauce over the noodles and serve immediately.
Recipe taken from “7 Day Kickstart- A Beginners Guide to Eating More Raw”
For more from the Kickstart series, check out;
Tell me in the comments below what your favourite go-to easy-to-make lunch is.