This gluten free, raw spaghetti is a delicious and healthy substitute to the traditional pasta. However it is gluten and flour free. It is made within minutes. I have made it using a spiral vegetable slicer but you can use vegetable peeler instead. All you need is a courgette (green zucchini) as your main ingredient.
I have used fresh tomatoes as my main dressing but you can make your own sauce. To make 2 portions you will need:
1 courgette to make the spaghetti
4-6 cherry tomatoes
1 tbsp pine kernels or any other chopped nuts
2 tbsp extra virgin olive oil
1 tbsp cider vinegar or lemon juice
pinch of sea salt and pepper
Slice the courgette. Cut the tomatoes and add to the courgette stripes with all ingredients. Mix well.
Sprouted chickpeas are very easy to make. Soak a cup of dried chickpeas in 2 cups of water overnight. Drain the water, rinse and transfer the beans to a sprouter or leave it in the bowl on the damp kitchen towel for another 12 hours. Soon you will see white sprouts appearing. Keep them in the fridge for another 3-4 days to prevent growth. The beans are rich in protein, carbohydrates and fiber but low in fat. They provide an excellent base for stews, soups, salads and light meals. Sprouted chickpeas are rich in minerals like calcium, magnesium, phosphorus, potassium, folic acid (Vitamin B9, 71% in 100g) and Vitamin A.
This simple but very nutritious stew is extremely filling and comforting on a cold winter day. Once you have the sprouts ready, it takes only 10min to prepare this dish. If you don’t have sprouts at hand, use organic, cooked chickpeas available in shops.
For 2 portions use the following:
1 cup of water
1 cup sprouted chickpeas
1 cup chopped butternut squash or sweet potatoes
½ cup chopped courgette
4 leaves of radicchio salad chopped or any greens at hand
1 small red onion, chopped
1 tbsp milled flaxseeds
1 tbsp best quality extra virgin olive oil/ coconut/ flax/ hemp/ avocado
½ tsp Himalayan salts
½ tsp cayenne pepper
1 tsp cumin
1 tsp turmeric
Bring the water to boil. Add all ingredients and remove from the heat. Mix well and bring it back to the stove for anther 5min on very low heat. This way you will preserve all vitamins and minerals and still have a hot meal.
Radicchio is a small red leafy Mediterranean vegetable from the chicory family. These small salad leaves are strong enough to build a delicious boat full of yummy things. They are also packed with flavonoid antioxidants like zea-xanthin and lutein, protecting eyes from harmful ultra violet rays. They contain moderate amount of vitamin B complex such as folic acid and B1, 3, 5, 6 essential for metabolism. The leaves are also an excellent source of Vitamin K strengthening the bones and protecting the brain from damage. They are also a good source of minerals like copper, manganese, potassium, iron and zinc.
Simply tear 2 leaves and nest them one into another to form a boat like shell. You are now ready to fill it with your favourite ingredients.
For 4 boats I have used the following:
4 raw mushrooms
*4 tbsp cooked adzuki beans
1 small red onion
4 tbsp red sauerkraut – this is optional and can be replaced by any pickles you have at hand e.g. gherkins
4 tbsp of fresh parsley or coriander
tamari or soya sauce
pinch of chilli or black pepper
Cut the avocado, mushrooms and onion into small cubes. Add tamari sauce or soya sauce and a pinch of chilli or black pepper. Divide all ingredients into 4 parts and fill your boats with each part. Sprinkle with fresh parsley or coriander. If you don’t have any of fresh herbs at hand use dried herbs.
*I have soaked 1 cup of adzuki beans overnight and cooked them for 30-40min the next day. You can keep the cooked beans in the fridge up to 6 days. Add them to any salads if you don’t use them in this dish. You can use any beans you like, if you don’t have time, just pick up a can of your favourite beans.
It is very easy to make your own sauerkraut. First shred the cabbage in your food processor or by hand. For 1 head of cabbage add 1 tsp of best quality sea salt. I have used pink Himalayan Salt. Next knead the cabbage with your hands until the juices starting to flow. This will take you only few minutes.
Place the cabbage in a bowl or a crock and push it firmly down with a fork or a spoon. Next you need to put some weight on it to keep it firmly down. I use a small plate and put a heavy stone on it. Cover the bowl with a clean kitchen towel and wait. After 4-5 days you will have fresh, fermented sauerkraut.
You can add chilli pepper if you enjoy spicy food.
CHOCOLATE CAKE – raw, dairy free and gluten free
1 cup of walnuts
6-8 pitted dates
2 tbsp cocoa powder
1 tsp vanilla extract
pinch of salt
2 cups cashew nuts – soaked overnight and drained
1 tbsp lemon juice
4 tbsp xylitol sugar/ honey/ agave syrup
1 tbsp vanilla extract
2 tbsp cocoa powder
pinch of salt
2-4 tbsp water
Mix the crust ingredients in the food processor until smooth. Press the mixture into a cake form (8 inch x 2 inch deep). Blender the filling ingredients in a food processor until smooth. You may add some water for easier blending and spread the mixture on top of the crust.
Put it in the fridge to set.
The veggie cakes are excellent accompanies to any meals, salads, vegetables or just eaten on it’s own as snacks. You can dehydrate them or cook them in the oven on a very low heat overnight. You can shallow fry them in coconut oil or grill them for a short time to make them warm. The less cooking time the more enzymes and vitamins they have.
1 cup of sunflower seeds – pre-soaked for 8-10h
1 cup of pumpkin seeds – pre-soaked for 8-10h
I usually mix them together and soak overnight.
2 tbsp of flaxseeds or chia seeds
2 carrots – grated
2 tomatoes – chopped
2 celery sticks – chopped
1 small onion – chopped
½ tsp sea salt or 1tbsp of miso
½ tsp cayenne pepper
Fresh herbs of your choice- coriander, parsley, oregano
Any additional dry herbs will complement this recipe. If you are using coriander add cumin, curry and turmeric. If you are using parsley add basil. Oregano also goes well with marjoram and parsley.
Put all ingredients in a blender but flaxseeds and blend until smooth. You can opt for a very smooth blend or more coarse to feel the texture of all ingredients. You can add some water to make the blending easier. Add very small amount of water at first to help with the blending. It’s difficult to say how much as this depends on a type of blender. If you’ve added too much water, then just increase the amount of flaxseeds afterwards, as they will soak up the water.
Add the flaxseeds or chia seeds and leave the mixture for 15 min. If it is still runny add more flaxseeds or chia seeds.
Scoop 1 tbsp of the mixture and form round, flat cakes. You can place them under the grill for 10min on each side or shallow fry them using coconut oil. For a healthier version put them in a dehydrator for 8-10h or in the oven on the baking tray. You will need to turn them over once towards the end of drying. It’s up to you what consistency you want to achieve. You may dry the cakes very well and store them in the container for up to 3 months or if you prefer softer version shorten the drying time and keep them in the fridge.
Again, you can experiment with the ingredients here by replacing tomatoes with red or yellow peppers or zucchini or simply adding them all.
You can also add 1 tbsp of spirulina or ½ tsp of kelp.
1pt of water
1 big handful of curly kale or other dark greens
1 tlbs miso – if you don’t have one just add best sea salt available
2 tlbs flax meal
1tbsp coconut oil – optional
salt and cayenne or black pepper or 1tsp of green or red thai curry paste – optional – you can buy a ready made base at any supermarket
Mixed vegetables of choice
2 celery sticks chopped
4-5 mushrooms – shitake preferably
other raw chopped vegetable like asparagus or baby corn
Boil the water and blanched the mixing vegetables for 1-2 minutes, drain and set aside in another pan. Pour the water over the soup base in the blender and mix it well until smooth. Pour the blended soup over the blanched vegetables and mix well. Add chopped avocado and splash of sesame oil for taste. Mix again and enjoy.