Catherine Saxelby's Foodwatch | Recipes - No cook/Raw - Subcategories and recipes

This smoothie gives you lots of nutrition for a third of the fat and kilojoules of normal milkshakes. And it's a delicious way to take in more oat bran for soluble fibre. Great for hungry teens and very active people.

This salad is a fresh and zesty accompaniment to grilled fish on the barbecue. It has almost no fat, heaps of fibre and we've kept the salt down by being frugal with the fish sauce - a little goes a long way! If you haven't got a turnip, it still turns out fine.

This is an interesting main meal salad or it can be served piled onto rice crackers as a pre-dinner nibble. You can prepare it ahead and store covered in the refrigerator until ready to serve. Don't add the dressing until the last minute.

This is a wonderful hearty salad to serve with a barbecue on a hot summer's day. It appeals to men who often want something more filling than the usual lettuce -and-cucumber combination. If you have vegetarian guests, it also doubles as a main meal salad for them.

A tangy and fresh tasting salad. Serve as is for a light lunch, or try adding some noodles, strips of chicken and tofu for a more filling meal. Once you've added the apples and dressing, serve immediately. I like this salad made with one sweet and one tart apple.

An easy old-fashioned dessert that's ideal for those cold nights. It starts with dried fruit (whatever you have at home) and plumps them up with tea along with the flavour of orange rind, cinnamon and cloves. One of my all-time favs.

Here's my fav fruit salad recipe. It's easy and you can substitute any fruit you have on hand - a great way to use up bits and pieces.

A refreshing tangy dessert which makes use of the wonderful navel oranges in season during winter. Perfect to serve after a curry or hot spicy main course. And it's low in fat and sugar, so it's good for you.

Try my easy dessert that can be made ahead to allow the flavours to mellow - it tastes better as it ages!

This recipe makes a refreshing summer drink without the high sugar content of fizzy drink or juice. It's fat-free and also gives you the benefits of tea's polyphenol antioxidants which can neutralize harmful free radicals, keep your skin looking younger and dampen the ageing effects of the sun on the skin.

Easy and full-flavoured, this salad gets better the day after as the flavours develop. The beans makes it low GI and high in fibre while the tuna adds protein and those all-important omega-3s.

Although fresh is best, mango is not always available. Out of season, you can substitute canned or thawed frozen mango for fresh in this recipe. You can also use 1/2 sliced pawpaw instead of the mango - or use some of each.

Whip up this quick summer salad for a lunch or light dinner - easy if you've got leftover cooked pasta. And it works with all sorts of ingredients. See some of the variations you can try below.

Like something smooth and sweet after a meal? All you need is three ingredients! Easy!

This famous oat breakfast makes a delicious way to take the goodness of both oats and fruit. It makes a filling breakfast - nice on those mornings when you don't want hot oats.

I love this simple carrot side salad which I first tasted in Lyon in France. I've modified it slightly from Saveur.com. You can see the original at their website at www.saveur.com.

The trick is to use a mandolin type grater so you get a long squarish grate. I like to add a little parsley for colour but you can omit this if you like. The carrot salad looks stunning on a buffet of other salads - it's a great contrast to the usual green leaves or tomato-cucumber types. The oil in the dressing is important as it assists the absorption of the beta-carotene which is fat-soluble.