Whether for lunch or dinner, this cauliflower salad is delicious! Easy to make and full of flavour, you’ll be flying with it. At least we have when we tested it and it’s now part of the 5 Day Spring Clean Challenge. 

Pan dry-fried (just water in a cast iron pan) cauliflower florets and corn with Sichuan herbs and spices tossed in a greens and tomatoes salad, all dressed in a sunflower seed, lime, coriander, mustard, salt and chilli dressing. Drooling already? No worries, it’s ready in no time! This is the kind of food that uplifts the spirit to the gods  





1/2 cauliflower, sliced in small florets
1/2 cup frozen corn or 2 fresh corn cobs 

200g spinach
2 tomatoes, sliced
1/2 red pepper, chopped
1 small red onion, sliced
Pumpkin seeds 


1 teaspoon paprika
1 teaspoon black onion seeds / aka nigella seeds 
1 small clove garlic 
1 stalk fresh rosemary or 1 teaspoon dry rosemary
1 tablespoon tamari sauce 
1 teaspoon coconut oil 
2 tablespoons apple cider vinegar or 1/2 lemon’s juice
1 teaspoon masala spice 


75g sunflower seeds 
1/2 lemon’s juice
1/2 tsp salt 
1 small bunch coriander 


  1. Sauté the garlic by using a little bit of coconut oil for 1 minute, then adding water, followed by the corn and cauliflower with all the spices and herbs for 5 minutes.
  2. In the meantime make the dressing in a blender by adding all the dressing ingredients with water just enough to cover them and blending them for 2 minutes until everything is very creamy. When you’re done, scoop a spoonful and add on top of the cauliflower in the pan. Stir and leave for 2 minutes. 
  3. Add the spinach, sliced red onion and pepper to a big salad bowl, followed by the cauliflower and corn from the pan. Drizzle the dressing on top and give it a good stir. Sprinkle with pumpkin seeds, nutritional yeast and freshly cracked black peppercorn. Bon Appetit! 

P.S. If you’re curious about the challenges we’re doing, come join us. The Spring one is on its last leg, but we’ll be running a new one this summer, fresh and yummy, all prepped for you. If you want to be notified about it, simply pop your details in the box below.

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As we’re approaching our juicy 5-Day Guided Spring Clean Challenge, here are my thoughts on why you should spring clean your body. As advised, if you’re not sure whether you can do this, always check in with you doctor before embarking on any dietary changes. 

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Dairy Free, Gluten Free, Raw Cherry and Chocolate Cake
Happy Easter everyone!

What does Easter mean to you? For me, it’s a time of light, rebirth and new beginnings. As I started spending it in the UK I also found out it’s a time for CHOCOLATE! haha! Are you with me? 

You could very well start making some chocolate eggs that you completely have control over and decide what goes inside, but who has time for that? My approach is: if it can be done as healthy, tasty and good looking in less time, let’s go with the latter option! It’s Easter Chocolate Cake time! 

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Happy Pancake Day! If you’re on the look for some delicious fluffy pancakes to stack, dairy and refined sugar-free, look no more! You’ll love this recipe!

I’ve recently made this recipe in our private Foodie Group and they’ve been a massive success! 

I have quite a few variations, but with this one, I tried to simplify them as much as possible, yet still have them taste really good. See here for last year’s pancakes and here for a savoury crepes recipes.

They never fail to disappoint, and when you make the different toppings, you’re in for a mega treat! Enjoy! 

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Not to be shy but this must be one of the best nut roasts in the universe! I made it two days before Christmas and we’re all amazed at how good it is. You will absolutely love it, whether you don’t have a recipe to make and use it now or make it after the Holidays. It will definitely get a place in cookbook number 2.

The wild rice and lentils combination gives it a chewy texture and the spices bring this baby home. Honestly, it’s amazing. I won’t continue praising it too long and I hope you can taste that for yourself. Here it is. You can either make it as a loaf or as individual serving sizes and use a muffin tray for it. They mak great snacks.

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Simple Autumn Green Smoothie -Blackberry, Kale, tangerine, apple, pear
The blackberries are on its last leg in the garden and I’m making a few last smoothies with fresh ones. Then we can move onto the frozen batches. Till then this simple autumn green smoothie will have you cherish autumn in no time! Each ingredient’s flavour comes  through and you’ll feel energised enough to jump up and down on your favourite playlist. 

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Second Nature Gluten Free Apple Crumble

There’s nothing more comforting and easier to make than an apple, or any fruit for that matter, crumble served hot with a side of cream or ice cream. I love making either a sunflower seed vanilla cream for this or a berry sorbet. And so it was done. I’ve even managed to hide in there 2 courgettes! Shhhhh…that’s a secret, cause no one could tell. That gives it more liquid without needing to add any water or nut milk to the consistency. Yum! 

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Earlier this year when I was recovering from my spinal surgery, all I could dream of were yellow and orange coloured smoothies and lots of orange fruits, like papaya, mango, peaches, oranges, grapefruits etc. The reason? The beta carotene present in these gets converted into Vitamin A, which is important for good skin and bone health. And since I had a BIG scar across my entire back and a pierced spine to heal, it only seemed legit to crave what I needed in order for that to happen swiftly. Aren’t our bodies amazing?
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To continue the orange theme of the season, here’s something to make you smile even more. It always works for me!  Meet CAKE. RAW CARROT CAKE. 
This was a Thanksgiving inspired cake that I prepared for the Yes Group London a while ago, and it vanished from the table in minutes. It’s a mixture of a carrot – pumpkin cake with a LAVISH raw chocolate layer. We’re going to town with this. 
I wanted to make a pumpkin cake, but the thing is, when using raw pumpkin or squash in desserts they tend to be very starchy and can ruin the taste of the cake. Ooops. We don’t want that! That’s why I decided to keep the orange, spicy theme, yet go for carrots instead. Oh holy guacamole, it’s a winner!! 

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We’re officially in autumn and I’m feeling this through the vast amount of sweet potato and squash I’ve started eating!

As the outside temperature started dropping, the oven and steamer started increasing and I’ve been diving into orange veg county. A couple of sweet potatoes go a very long way in a green salad or mixed grain one.

The great thing is that the autumn harvest is packed with root veggies ready for you to dive into them, whether you’re steaming, roasting or stewing. They’re generally warming in nature and also happy looking, uplifting your plate and mood. 

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Hi there! I’m Denisa, Health Coach and Raw Chef

As a Health Coach and Plant Based Chef my passion is helping busy people to live healthier, happier lives. Food is so much more than fuel. Food is an experience. It's passion, energy, memory, connection, and plays a big role in the healing of our minds and our bodies. On this website, you can find recipes and lifestyle tips and explore different ways of healing through food and I'll be there for you every step along the way, as your coach and mentor to guide you back to better health.
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