Curry Zucchini Quiche

By Marianne van den Heuvel with Asha Peri





Food processor



Top Layer

2 pcs. zucchini (about 3 1/2 cups)

2 tsp. curry powder

2 TBS extra virgin coconut oil


Crust (yields 1 quiche crust – size 9″ – with a bit more left over.  Or make smaller quiches.)

1 1/2 cup buckwheat groats, soaked, dehydrated, and ground into flour.  For this, use the food processor so as not to get too fine flour.  Don’t over blend so some seeds remain crispy.

3/4 cup sunflower seeds, soaked, dehydrated, and ground into flour

3/4 cup pumpkin seeds, soaked, dehydrated, and ground into flour

1/4 cup pili nuts (or macadamia or other white nuts or sunflower seeds), soaked and dehydrated (pili nuts when blended with everything else melts into butter)

1/4 cup flax meal or chia seeds meal

2 TBS nutritional yeast

1 tsp. Himalayan or high mineral salt

1 1/2 TBS dried herbs of your choice

1-2 TBS water

4 1/2 TBS lemon juice

1 TBS irish moss paste

1/2 tsp. coconut sugar



4 pcs. zucchini (about 5 1/2 cups)

1/2 cup water

4 cups pili nuts (or macadamia or other white nuts or sunflower seeds), soaked and dehydrated

3 cups coconut meat

6 TBS miso paste

2 TBS lemon juice

4 1/2 TBS onion powder

13 TBS nutritional yeast

2 1/4 tsp. Himalayan or high mineral salt

1/2 cup irish moss paste

1 tsp. basil seeds

3 TBS psyllium husk

1 tsp. coconut sugar

2 tsp. curry powder

1 bunch spinach, cut in small pieces, take out the water using nutmilk bag














1. Slice the zucchini with a mandoline (size 2).  Mix the coconut oil with the curry powder and use this to marinade the zucchini slices.  Put the zucchini in the dehydrator for 1-2 hours depending on how soft you like them to be.  Leave this while you prepare the crust and the filling.

2. Blend all the crust ingredients.  If this is too heavy for your blender, do the blending in small batches.  Line the quiche tray with the crust and set aside.

3. Blend all Filling ingredients except spinach and transfer in a bowl.

4. Add in the spinach and mix with your hands.

5. Put the filling on the crust tray.

6. Top the quiche with the dehydrated zucchini.

7. If making small quiches, take out of the tray carefully and transfer to unbleached baking papers.  Put them in the dehydrator overnight.

8. Use colorful papers to present the quiche so they become flowers.  Serve!




Chef Marianne is from Amsterdam but currently lives in the Philippines with her family.  She has a background in Education and Anthropology and has been working in this field for many years (both as a teacher and working for non-government organizations) in the Netherlands and Middle East.  With her love for handwoven fabrics, Marianne has created a small social business, designing and making bags of traditional textiles of the Philippines (  She also supports some other small scale social enterprises, such as families making bracelets using glass beads and gemstones.  “I just love making designs and select the colors and beads in the local markets.”  (

Marianne loves colors and green is her favorite.  “It is quite funny but most of my clothes are green.  I found out that wearing green in the urban jungle of Manila gives me the feeling of being surrounded by nature.  It really works!”

These past years, Marianne was fortunate to take time to do a Yoga Teacher Training course and focus on how to heal herself from years of stomach pain.  Discovering raw food is a result of a long journey trying out different food to treat her sensitive digestive system.  Raw food does Marianne so well and makes her feel light in lots of different ways.  Marianne did Elaina Love’s course in November 2014 and is so happy that she did.  “Here I can combine health with my creativity.  I feel very inspired to share my learning.”


Earlier this year, Marianne started a Healthy Lunch & Juice delivery service for friends in the neighborhood and she loves it!  Food that is mostly raw, vegan, low glycemic, gluten free, and organic.  To make sure not to waste lots of plastic, she delivers the lunches in a nice take-out container to be re-used.  It comes with a small story about what is for lunch that day… an insight of the benefits of a certain herb or spice, the beautiful process of soaking and sprouting, or a small personal story that led to this recipe.


KOKOGroen is created to promote raw food and share the learning, in the Philippines and abroad.  Marianne is also building this business with the idea to continue raw food activities when she move back to Amsterdam – catering, teaching raw food and selling organic coconut products from the Philippines.  In the Philippines she is currently building partnerships with coconut farmers who are producing organic and fair trade products to export to Europe. Further, she is working on recipes for a cook book (in Dutch), introducing simple and yummy colorful raw food recipes for people who like to introduce some raw food in their diet.  Translated it will be called ‘Eating with your Eyes’.


Elaina, Asha, and Marianne.


Check out Asha Peri’s Gourmet Sundays’ recipes in the coming months!



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