Garlic Butter Prawns with Zucchini Noodles

Garlic Butter Prawns with Zucchini Noodles Loula Natural

Garlic Butter Prawns with Zucchini Noodles

This recipe is so simple and delicious and only has 5 ingredients! Have you tried vegetable pasta/noodles yet?

I have been enjoying trying to be grain free the last few months. I have not missed pasta and have still enjoyed noodle soups, spaghetti, and other dishes simply swapping pasta with either sweet potato lightly steamed or zucchini raw.


I use this awesome machine to make my pasta (I bought it from here in Hong Kong). I used to use a simple julienne peeler like this one


but I have to say the spiralizer definitely makes a difference. The texture and thickness of the ‘noodles’ feels more similar to the original. I mostly use the julienne peeler for coleslaw like this Kraut Slaw recipe. You can of course just use a simple peeler and have flat, wide noodles!

This recipe I made for my own birthday dinner! I love the combination of butter, lemon, garlic and prawns and it took seconds to throw together. I added a little stock to boost nutrient levels too! Simply season with salt and pepper and you are done!

Garlic Butter Prawns with Zucchini Noodles
Serves 2
A deliciously quick and nutritious simple dinner. Grain free and gluten free. To make it dairy free, swap the butter for coconut oil.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
  1. 1 Zucchini per person (spiralized)
  2. 500g Prawns (caught responsibly, from clean waters)
  3. 2 cloves of garlic
  4. 10-50g of butter (depends on how much you like butter!) You can replace this with coconut oil
  5. 1-2 tbs stock
  6. Squeeze of lemon
  7. Salt and Pepper
  1. Add the butter to the pan
  2. When melted add the garlic
  3. Fry for a min and then add prawns. Toss in the butter and garlic until they turn pink and flesh is no longer translucent.
  4. Add stock to pan and a squeeze of lemon.
  5. Add to raw or lightly steamed zucchini noodles and toss to completely cover in butter.
  6. Season with salt and pepper.
  1. serve with a glass of bubbles or crisp white wine!
Loula Natural
Here are some other Veggie noodle recipes;

Oh She Glows; Glowing Green Pasta Primavera

Peace, Love and Low Carb; Rainbow Vegetable Noodles

Real Food RN; How to make noodles out of Vegetables

Empowered Sustenance; Zucchini Pasta with Creamy Avocado Sauce

Thank Your Body; Zucchini Noodles with Sauteed Vegetables

Garlic Butter Prawns with Zucchini Noodles Loula Natural Pin

Chocolate Orange Grain Free Granola

Chocolate Orange Grain Free Granola Loula Natural fb

Chocolate Orange Grain Free Granola

I have been loving my Mulbery and Goldenberry grain free granola. I wanted to branch out with a new flavour! Hence this amazingly delicious alternative! 

Using nuts as my granola has really helped to keep me full up for longer. Combined with coconut milk or coconut yoghurt (I also buy this one) I feel so satisfied and stronger. Fats are truly changing my body shape, energy levels and moods, I wish I had made the change sooner. I have not missed grains (although i would say I am 80-90% grain free nowaday)and have really been enjoying my food. I still eat legumes as I love lentils and beans. Alternating between grain-free granola, eggs for breakfast (see Greens, Eggs and Ham for my favourite recipe) and Blender Pancakes on the weekend we really do wake up hungry!


Using superfoods like orange powder and cacao paste can really help reduce the inflammation I have, healing the damage and boosting my metabolism. Chocolate and orange and nuts is also a match made in heaven. Since I am not cooking this granola I thought I would also mix it up by including a tablespoon of Walnut oil with the coconut oil/ghee. You could also use avocado oil if you like. The Sea Buckthorn oil also boosts the oil profile of this dish and ups the nutrient value even more.

Have a read about why I have decided to step away from grains for the time being- (Inflammation, How to Naturally Boost the Immune system and How fats can change your body shape)

Chocolate Orange Grain Free Granola
The combination of chocolate and orange is a winner- add the nuts and you have a delicious healthy fat packed start to the day. Great for breakfast or as a snack.
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  1. 1 cup raw almonds
  2. 1 cup raw cashews
  3. 1/2 cup pecans
  4. 1/2 cup macadamia
  5. 1/2 cup hazelnuts
  6. 1/4 cup sunflower seeds
  7. 1/4 cup pumpkin seeds
  8. 1/4 cup sesame seeds
  9. 50g cacao paste
  10. 2 tbs orange peel powder
  11. 1 tbsp walnut oil
  12. 1 tbsp coconut oil or outside of Hong Kong see here
  13. 1 tbsp maple syrup
  1. Soak and dry your nuts
  2. Add all the dry ingredients into a food processor.
  3. Blitz until crumble like
  4. Add oils and maple syrup and mix well till covered
  5. Dehydrate on silicon sheets or bake in a cool oven.
  6. Store in a air tight container in the fridge
  7. Serve with almond milk or coconut yoghurt
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Chocolate Orange Grain Free Granola Loula Natural Collage OLYMPUS DIGITAL CAMERA

 Here are some other Grain Free Granola Recipes;

For more breakfast ideas check out my dedicated pin board;
Follow Loula Natural’s board Breakfast on Pinterest.

Chocolate Orange Grain Free Granola Loula Natural pin

Raw Nacho Not Cheese Kale Chips

Nacho not cheese Kale Chips Loula Natural fb

Raw Nacho (not) Cheese Kale Chips

I am a huge fan of kale. It is also a local product for us. Green Vitamin have enlisted local farms to grow curly kale here in Hong Kong using organic heritage seeds- and it is flourishing. The chinese eat kale all the time and the Chinese Kale is also delicious in green smoothies and I love stir frying it with Garlic. It is a little bitter though and is more stalk than leaf and so is not so good at making Kale Chips- so I am glad to have the choice of supporting local organic produce.

This recipe is a product of many raw Nacho (not) Cheese dip recipes (especially from this book and from here). Using cashews and nutritional yeast as the starting point and adding red pepper, paprika, cumin and garlic to create that tangy cheesey spicey kick. It works so well with the kale. I always love to add my spin to things to deepen the nutritional value and taste. I have added walnut oil and tahini to mine. The Chinese use sesame for so many ailments and to boost good health and I am a massive fan of the black and white varieties. Tahini (or indeed just the seeds) in this recipe add a flavour dimension and a healthy fat punch to this recipe.

Raw Nacho (not) Cheese Kale Chips
A crunchy, cheesy snack packed full of goodness and nutrients. Hugely moreish and delicious.
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  1. 1 bunch of Kale
  2. Nacho not Cheese
  3. 1 cup raw cashews (soaked for 2-4 hours)
  4. 1/2 cup nutritional yeast
  5. 1 red pepper (de-seeded)
  6. 2 cloves of garlic
  7. 1/2 tsp cumin
  8. 1/2 tsp paprika (to taste)
  9. 1-2 tbs tahini paste or sesame seeds
  10. 2 tbsp lemon juice
  11. 1-2 tbs Walnut oil/Avocado oil
  12. 1 tbs water
  13. Salt and pepper to season
  1. Tear the kale off the stalk into 'chip' size and add to a mixing bowl.
  2. Put all of the Nacho not Cheese mix ingredients in your high speed blender and mix until smooth
  3. Add 1-2 tbs of the mixture to the bowl of kale and massage into the leaves so they are thickly coated. Add more if necessary.
  4. Add the chips one by one to your silicon dehydrator sheet (or on a greased baking sheet) and dehydrate at living foods temperature (100F) for 12-18 hours or until crisp. You can also use an oven on its coolest setting.
  5. Store in a air tight container either in the fridge or a cool dry place.
  6. Enjoy crumbled on eggs or in salads or as a snack on its own
  1. The batch of Nacho cheese will make several batches of chips or can be used as a dip, salad dressing or is also great on veggie pasta or burgers.
  2. Save some of the silica packets from nuts/seaweed containers to help keep your dry goods fresh.
Adapted from adapted from Nacho Cheese Kale Chips in Practically Raw
Adapted from adapted from Nacho Cheese Kale Chips in Practically Raw
Loula Natural
 Storage of Kale Chips Loula

More Kale Chips Recipe;

Nacho not cheese Kale Chips Loula Natural pin

Real Food Banoffee Pie

Real Food Banoffee Pie Loula Natural

Real Food Banoffee Pie

I have made Banoffee Pie several times. Every time I have made it with Dulce Leche that I have bought. This time I was committed to making my own toffee- without condensed milk (which I do not count as a real food!). See my post on refined sugar for why I love coconut sugar. It is also gluten free packed with healthy fats and proteins to balance the sugar!

This time I am making it for my husband so we made a couple of compromises! He loves real cream so since it is his birthday I have used dairy cream. However I have also included ways to make this dish dairy free. He was happy!

Happy Birthday boy slice

However- I couldn’t do it all by myself. I had some expert help. Especially since it was for Daddy’s birthday!

I did have a little help Loula Natural

Real Food Banoffee Pie
A real food banoffee pie. Nut and date cruse, coconut sugar and cream toffee, banana's and fresh double cream with cinnamon
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  1. For the Base
  2. 1 cup almonds/cashews
  3. 1 cup pecans
  4. 1 tbs coconut oil
  5. 1 tbs ghee (or nut butter)
  6. 1/2 tsp pink salt
  7. 5 medjool dates (pitted)
  8. For the Toffee
  9. 200g coconut sugar
  10. 200mls coconut cream
  11. 100g butter (I used raw but you can also use coconut oil)
  12. 1 tsp pink salt
  13. banana essence (optional)
  14. Dash of filtered water
  15. For the rest
  16. 2 large banana's (sliced thinly)
  17. 200g double cream
  18. 1/2 tsp ground cinnamon
  19. 2 Chocolate fudge pieces (grated)
  1. To make the base
  2. Add all the ingredients to the food processor and blitz until it is looking a little sticky. Turn out contents into a greased pan or spring form pan (for ease of removing later)
  3. Press the mixture out to rise up the sides of the pan. You want it to be at least 0.5 cm thick.
  4. Place base in the freezer
  5. To make caramel
  6. Place coconut sugar in a saucepan and dash of filtered water.
  7. On a low heat mix sugar with a wooden spoon. It will quickly turn to liquid caramel. Slowly stir in coconut cream and salt and stir until dissolved.
  8. I am using raw butter so to keep the enzymes alive I want the toffee to then cool until you can easily hold your finger in it (be careful it may be hot to begin with so use common sense when using finger!)
  9. When cooled add butter/coconut oil and stir to melt and dissolve.
  10. Add banana essence if desired
  11. Pour into a jar and keep in the fridge (bonus- you will probably only use half for the pie- the rest you will have to ration yourself!)
  12. Whip cream with the cinnamon until stiff
  13. Slice banana's
  14. See below pictures for how to layer. Pour Toffee, add banana, then cream and top with grated chocolate. Store in fridge.
  1. You can make everything in advance but leave off slicing/adding the banana and whipping the cream until just before serving.
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Here is the picture to help you assemble the Banoffee pie

Banoffee assembly Loula Natural

I hope you enjoy it!

Real Food Banoffee Pie Loula Natural Pin

Come and find my other favourite Gluten Free Sweet Treats on Pinterest

Follow Loula Natural’s board Gluten free sweet treats on Pinterest.

Spicy Chai Tea Concentrate

Spicey Rooibos Chai Tea Loula Natural

Spicy Chai Tea Concentrate

I love chai tea warming in winter and cooling in summer. I love a nice warm cup of chai when I feel a cold coming on, iced chai tea with almond milk or coconut milk, Chai ice cream made from coconut yoghurt, chai Kombucha with orange (also as kombucha gummies!) and chai latte jello. All are super easy to make with this chai tea concentrate. 

Chai is traditionally served to help support the body’s healing process. It is no real surprise the ingredients are natural powerhouses such as cinnamon, pepper, ginger, gloves, cardamom together with the antioxidants in the tea. Served warm and sweet it is a delicious concoction of spicy, pungent, stress relieving and healing nutrients. 

Caffeine Free Rooibos tea

rooibos tea

Here is my take on Chai with a few extra ingredients from the original recipe. Firstly I have used Rooibos tea. Black tea is traditionally used in chai tea. I do not do well on caffeine and I love the amazing anti-oxidants and natural sweetness from the Rooibos tea. It also goes lovely with the almond milk I like to add. I have also added turmeric root, star anise, dried orange peel and vanilla as they pack extra immune-boosting punches to all the other ingredients.

The other main difference is that I use a cold brew process. I am aware that heating spices allows them to open up their healing properties (as based on ayurvedic tradition). However I love to preserve enzymes and so I like a cold brew- especially if I am going to be using this for cold drinks. I also find that leaving a cold brew overnight also get a more concentrated liquid which means I can use less to get more flavour- this results in my ‘cordial’ lasting longer! That is reason enough for me!

Spicy Rooibos Chai Tea Concentrate
A twist on the original recipe. Making this basic recipe into a concentrate results in a delicious cold or hot chai tea (easy to use in many other recipes like gummies, ice-cream and Kombucha too)
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  1. 1 1/2 (about 5-6 cups) filtered water
  2. 8-9 tbs loose leaf rooibos tea (or 8-9 tea bags)
  3. 1 large cinnamon stick
  4. 1/2 vanilla pod
  5. 1tsp ground cardamon
  6. Knuckle size piece of ginger root sliced
  7. 1/2 knuckle size of turmeric root sliced
  8. 1-2 star anise (I use one as I am not a huge aniseed fan)
  9. 5-10 cloves (I use 5 as I am not a huge clove fan
  10. 1/2 tsp of ground nutmeg(freshly ground if possible)
  11. 5-10 peppercorns (the whole ones are nice I added 10 as I like the spiciness)
  12. 3-4 tbs of coconut sugar (this is a concentrate so the sugar adds to the nutrients- you can then sweeten your resulting drink to taste)
  1. Add all the ingredients together in a bowl, jar or jug.
  2. Cover and leave overnight
  3. Next morning strain through a nut bag or tea strainer as rooibos tea can sneak through a regular strainer.
  4. Store in a glass container in the fridge.
  5. When you want to make your drink (hot or cold) add a little to milk or water and heat or cool if necessary. Sweeten to taste. You will get use to how much you need to add to your taste but start with about 1tbs of concentrate to a cup of milk and adjust if necessary.
Adapted from Chai Tea
Adapted from Chai Tea
Loula Natural
Hope you enjoy it- it can be had at any time of day and is a great caffeine switchout. 

Spicey Rooibos Chai Tea Loula Natural Pin

Some other delicious Chai Tea recipes;

Chai Spiced Molasses Custard from The Nourished Kitchen

Chai Coconut Ice-cream from The Nourished Kitchen

Antidote to stress; Chai Tea from Healthy Living How to

Chai Tea Concentrate from The Elliot Homestead

Stress relieving chai tea with adaptogenic herbs from 20 Something Allergies