I simply love love love this time of year when the choice of seasoned fruits and vegetables has expanded ten fold compared to the winter months.  Salads galore!!!!

This salad consists of courgette spaghetti, avocado (soaked in lemon juice to prevent it going brown) cherry tomatoes, raisins, onion and basil and a simple apple cider vinegar and olive oil dressing.

This…as you can see…. is a plate of beef tomatoes topped with chopped basil and garlic and grated carrot mixed with a mustard sweet dressing with parsley.

Sometimes, if there are left overs in the fridge, I have been known to eat this for breakfast :0)

A friend popped over today for a cafe and a catch up chat and gave me this lovely bottle of local Olive Oil. So kind.


  • 2 parts Olive oil
  • 1 part ACV (apple cider vinegar)
  • 1 t mustard
  • 1 T maple syrup (or honey or agave)
  • pinch of salt

Raw food can be as simple or as complicated as YOU make it. Along my discovery of this lifestyle, I have found my balance in ‘simple eating’. I enjoy the ease and to be honest, all I have been doing, is ‘listening’ to my body and to what foods it desires. Simple yet delicious!!


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