Spicy Beet Pasta

Spicy Beet Pasta



“I made this dish for Natalia’s class (Holiday of Power) and have gotten so many emails about the recipe so I am posting it here. The recipe below is the cleanest and most detox friendly especially if you omit the olive oil. You can also use roasted beets that you cut into cubes, skins on or off.” – Doris Choi




4 medium beets, peeled and cut into small cubes

1 tablespoon extra-virgin olive oil, optional

1/2 medium red onion, finely diced

3 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1 teaspoon thyme leaves

1 lemon, juice and zest

Salt and pepper to taste

2 to 3 zucchini, spiralized or julienned

Handful of torn basil leaves

Handful of mint leaves




Lightly steam the beets until al dente (about

5 to 10 minutes in a steamer). Toss the hot beets with

the oil, red onion, garlic, red pepper flakes, and

thyme. Add the lemon juice, and season with salt

and pepper as desired. Let sit and marinate for

at least 5 minutes. Toss the marinated beets with

the zucchini spaghetti and top with the basil, mint, lemon

zest, and nutritional yeast or goat feta.


Raw Cream of Celery Soup

Raw Cream of Celery Soup


Raw soups make a beautiful meal or snack all on their own. This recipe is Extremely Green Detox-friendly, combines neutrally, and can work as a bridge from day to night!


4 stalks celery, chopped

2 cups fresh celery juice

Juice of ½ large lemon

1 avocado, pitted, peeled, diced

1 tsp fresh thyme leaves

Salt and pepper to taste


Blend all ingredients together in a blender until smooth.

Add salt and pepper as desired.


Mediterranean Insalata Pomodoro-Basilica

Mediterranean Insalata Pomodoro-Basilica

The freshness is off the charts!


tender mixed salad leaves

fresh basil

fresh chopped garlic fresh chopped spring onion

fragrant ripe tomatoes

fresh lemon juice

top with crumbled goat feta and touch of stevia (dressed oil free as always).

Tell you what…there’s something primal about this Mediterranean Insalata Pomodoro-Basilica! It’s simple but spectacular. Could eat this every sultry, warm night on the beach!


In loving service,



Gazpacho Salad

Gazpacho Salad

Don’t wait to try this. It’s simple but exceptional: It’s a hybrid I call ‘Gazpacho Salad’ born of extra gazpacho base & ingredients. It’s my new summer salad favorite (it’s early summer here in South Africa).

Ingredients: chopped lettuces, chopped tomatoes, chopped celery, cucumber, spring onion & chillis topped with blended/pulsed medium sized ripe tomatoes, fresh garlic (2 cloves), fresh ginger (1 tablespoon chopped), 1/4 cup fresh lemon juice.

Pour generous amount of the blended tomato mixture over the other salad ingredients. Top with goat feta and touch of stevia. It’s ridiculously delish & super satisfying!

Butternut Squash Soup

Butternut Squash Soup

In the mood for a heartier fare? In winter weather, your body may crave denser nutrients and warmth that a delicious squash soup provides.


Butternut Squash Soup




1 medium butternut squash (about 2 1/2 pounds)

2 garlic cloves, minced

5 sage leaves, finely chopped

1/2 cup vegetable stock

Sea salt and pepper to taste




Preheat oven to 400 degrees F. Cut the butternut squash in half and scoop out the seeds and membrane. Place the garlic and sage inside the cavities and flip over onto a parchment-lined baking tray. Roast for 30-40 minutes until soft. With a spoon, scoop out the flesh, along with the garlic and sage, and transfer to a food processor or blender. Add the stock as needed to facilitate blending until smooth. Season with sea salt and pepper as desired.


Serves 4


in loving service,




Pumpkin Pie in a Bowl

Pumpkin Pie in a Bowl

Pumpkin Pie in a Bowl


(Raw, avocado-based)


This is among the recipes that I’m most excited to share with you. Why? Because this utterly delicious soup provides tons of live enzymes in an incredibly digestible form. Neither my clients nor I can get enough of it. It’s all raw, and it supports weight loss and vitality, so enjoy as much of it you like as part of a meal or as a snack.


I found that it’s best to double the recipe when I plan on having more than one or two guests. It may look like a lot, but this soup is so good that you might eat most of it before your guests even arrive.




4 cups fresh carrot juice

1 cup raw sweet potato, peeled and cubed

4 dates, pitted

½ avocado, pitted

½ teaspoon pumpkin pie spice




Place all of the ingredients in a high-speed blender and blender until smooth. Enjoy right away or store in an air-tight container and enjoy within 36 hours


SERVINGS 5½ c cups


Recipe from The Raw Food Detox Diet by Natalia Rose