The Herb Diaries

The Herb Diaries has reclocated to no new recipes will be posted here


Immune Boost Lemon Ginger Juice

DSC_0377I am back – I have had the busiest 2 weeks ever and I am completely exhausted! After a very big weekend of birthday celebrations with my family and best friends, I then had to move house (which is not much fun without a lift in the building!) whilst trying to keep up to date with my half marathon training, yoga, work and the Tuja 30 Day Meditation Challenge I am doing… So it is very exciting to have a quiet looking week ahead of me and an apartment with an oven!DSC_0375DSC_0376This juice is a great recipe for when you are feeling tired and run down. The combination of vitamin C packed citrus fruits and tangy ginger are sure to clear your head and leave you feeling refreshed and energized.

Ginger is my absolute favourite addition to any juice – I love how fresh it tastes, and fresh ginger comes with so many amazing health benefits. Not only does it do wonders for your digestive system by improving how you absorb nutrients, but it can ease all sorts of stomach aches and stop you feeling nauseous. Thanks to its anti-inflammatory properties ginger will even help join and muscle pain and it is great drunk with warm water (maybe with some honey and lemon) – it is incredibly warming and soothing on a sore throat. Whilst the ginger cleanses your insides, the vitamin C from the lemon will give you glowing skin, a boost for your immune system and a happier sinus due to due to its anti-bacterial properties.

1 cucumber
2 sticks of celery
2 apples
2 clementines
1 lemon
Thumb sized piece of ginger


Juice all the ingredients, pour into 2 glasses and enjoy!


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Raw Spaghetti with Almond Spinach Pesto



I went to the market on Boulevard Raspail today and it was AMAZING. I never knew that my favourite vegan restaurant in Paris has a stall at the market, selling all the exciting ingredients that they use in their cooking. So we had a delicious raw juice from them, filled with warming ginger, which we sipped whilst we strolled around the stalls.





The market sold any fruit or vegetable you could think of, as well as nuts and dried fruits, superfood ingredients, essential oils and freshly prepared pies and tarts. It was impossible to walk around without feeling hungry, despite having only just had breakfast. After such an indulgent weekend I decided it was best if I bought some of the lovely fresh veg and came up with something light and pure for supper.





The best part of the market however was not the fruit. We got chatting to a very enthusiastic french man selling vegetable spiralisers, and having wanted one for so long, I couldn’t resist. I am so over excited! I had to come straight back and use it, and this is what I came up with.


I think a lot of health conscious people really like to eat a completely raw meal every now and again because it feels so cleansing, and so this is for those people. Since gluten intolerance is such a common problem, a big bowl of pasta may seem tempting, but actually leaves you full of regret and half digested wheat. When your spaghetti is made of vegetables, you can eat as much as you like, and all you are filling up with is fibre, vitamins, minerals and natural goodness! 




I also found kale for the first time since I have been in Paris, so I had to buy some for my sauce because it is super healthy and I love it! As well as being packed full of vitamins, kale plays an important role in both our bodies’ detoxification process and digestive systems, and teamed with delicious juicy tomatoes and crunchy carrots, it is the ultimate treat for your poor, hardworking body. I appreciate that some people have problems with labelling food incorrectly, and if this applies to you, then think of it as a salad with an almond spinach dressing.






Serves 2

2 courgettes

1 carrot

1 handful cherry tomtoes

1 handful of spinach

1 handful of kale

1 handful basil leaves

1 tbsp almond butter

1 clove garlic

A squeeze of lemon juice

A pinch of salt

Water (use to reach you desired consistency)



Shred the carrot and courgettes with a vegetable spiraliser and half the cherry tomatoes. Blend remaining ingredients into a smooth sauce, trickle over the vegetables and scatter with more torn basil to serve.