Healthy Q&A's + Lifestyle

Day On A Plate: Natascha Elisa, In Search of Sadie

27 March 2018
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Natascha Elisa

Natascha Elisa is an international model, global traveller and healthy lifestyle enthusiast. We love her laid-back, eclectic style and relaxed, beachy vibe. She is also the advocate of Models of Compassion, who make a difference on causes related to children, animals and the environment. Read on to find out more about Natascha and to get an insight into her love for style, health and travel.


Tell us a little bit about yourself …

Hello! I’m Natascha Elisa, I model, I create healthy recipes and I write about health & lifestyle.


What was the ‘uh-ha’ moment that inspired you to get into food or health and wellbeing?

It’s something that developed as I grew up, I was brought up in a health-conscious household, however, against my parents will I decided at the age of 10 years old to become vegetarian.  That’s when I started learning how to cook, and how to eat in order to have all of my nutrition. Over the years and through cooking my own meals as a child & teenager I learnt more and more about food and the importance of whole food & eating organic, seasonal produce!

Talk us through a typical day in your life …

Morning: Wake up, oil pull with coconut oil for 10+ minutes (as long as I can last!),  drink a glass of lemon water, make a warm elixir (I usually mix cacao, maca, coconut sugar, reishi or other super mushroom powder, coconut oil, hemp or coconut milk with hot water and zap it in the blender.



Morning Snack: Usually nuts / seeds / dates (I love snacking!)

Lunch: Big salad, with greens and seasonal veggies, I usually make a lemon tahini dressing.  Or rice paper rolls, lots of raw veggies inside, dipped in miso tahini dressing.


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RAINBOW RICE PAPER ROLLS with green pea & tahini dipping sauce You can fill these rainbow rice paper rolls with anything you like! We suggest fresh seasonal produce – fruits and veggies in season will have a higher nutritional content. We spent the morning at the local farmers market and sourced the following ingredients which we used to make our rainbow rice paper rolls! Ingredients: makes approx. 8 rolls (Serves 2) 1 small bunch of coriander 1 ripe avocado 1 bunch of rainbow carrots cut into thin strips using a peeler 1 bunch of purple raddishes sliced 1/4 head of cabbage shredded 4-5 strawberries 1/2 cup of micro greens or sprouts 1/4 head of iceberg or other crunchy lettuce, shredded 1 packet of tofu or tempe FULL RECIPE LINK IN BIO!

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Afternoon Snack: Raw veggies and hummus or tahini (as you can see my love for tahini is strong) lately I have been munching on rice crackers with avocado & sauerkraut, spiced with kelp salt and cayenne.



: Whole bowl of a grain base (either buckwheat, quinoa or brown rice) roasted root vegetables (beetroot, sweet potato or pumpkin) steamed greens (kale, spinach or broccoli) Temple or legumes (chickpeas or beans) other grated veggies (carrots, cucumber or zucchini) then topped with seeds, avocado or olive oil and fresh lemon or lime. – I mix up the ingredients depending on what I find at the local farmers market!

Dessert: Raw chocolate, home made chia pudding (chia with coconut milk and cinnamon) or if I’m feeling like a treat – coconut milk ice cream.

Coffee or tea?

Tea all day everyday! Green or Chai with in the morning, ginger or lemon tea during the day, calming tea like peppermint or lavender before bed.

What is your indulgence of choice?

Tamari Almonds, Raw Chocolate, dates dipped in nut butter.


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NUT BUTTER LOVE CUPS Ingredients: (makes approximately 12 love cups) For the base: 1 cup raw cashews 2 Tbs almond nut butter 8 fresh medjool dates, stones removed ½ cup L.S.A. (ground mix of linseeds, sunflower seeds and almonds) For the chia jam… 1 cup frozen raspberries 2 Tbs maple syrup, or rice malt syrup if you prefer 1 tsp lemon juice 2 Tbs chia seeds For the salted chocolate topping… ¼ cup maple syrup, or rice malt syrup if you prefer 2 Tbs coconut oil, melted 1 Tbs cacao butter, melted 3 Tbs cacao powder 1 Tbs Himalayan mineral salt flakes Method: Prepare the base first by whizzing all the base ingredients in a food processor. Blitz until you get a nice sticky dough. Divide the mixture into small silicone muffin trays and press into the moulds. Gently press your thumb in the middle of each mould to form a little well that the jam can snuggle into. Set aside in the fridge to set. Prepare the chia jam by blending the berries, syrup and lemon juice. Lastly, stir through the chia seeds and place in the fridge for 20 minutes to set and form a “jam” consistency. Lastly, prepare the chocolate topping by whisking together all the ingredients apart from the salt. Remove the bases, and the jam from the fridge and build the cups as you go. First a dollop of jam, followed by the chocolate and finished with a dusting of salt. Keep in the fridge or freezer for up to 6 weeks until you are ready for the magic. These are quite rich and satisfying, so one is usually (emphasis on usually) enough. Guest recipe by by @sarah.greenleaforganics

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What are three foods you can’t live without?

Quite obviously tahini, avocado, dates.

What’s your go-to snack for those days on the run?

Nuts, seeds, seasonal fruit

Do you have any last words of advice or tips for those starting out on their health journey?

Don’t be hard on yourself, you will learn along the way! A super easy way to start is by avoiding packaged foods! This means you will start making the foods yourself that you would otherwise have eaten that are processed and in plastic packaging.  This also means that you will be eating FRESH food that is full of nutrients.  Start slowly, replace one snack or meal at a time with a healthy alternative & before you know it you will be deep in your health journey and feeling amazing for it!


To find out more about Natascha, visit her website!

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