For those of you that think that the raw food diet consists of salad, salad and more salad – think again! Let me introduce you to raw “pasta”. Any gadget lovers out there, check out the Spiraliser.
This handy (and stylish may I add!) contraption allows vegetables (and fruits apparently although I’ve only ever used veg) to be come spaghetti! It has 3 different blades giving you varying thickness and textures. Today I made “Courgetti Pomodoro” otherwise known as tomato spaghetti or spag bol, minus the meatballs. The one I use is a Lurch Spirali so if you’re interested in getting one, check out my shop here.
Everyone loves using this, especially kids as it’s a great way to get them involved in the making of their food so they can actually see that fresh live energy-filled food is quick, easy and fun! And that pasta doesn’t come from a packet or have to be gluten-filled.
You can get vertical spiralisers too which I have also used but I much prefer this.
You can spiralise most things from butternut squash to courgette to parsnip to sweet potato. Bear in mind though that the harder root veg such as squash and sweet potato may need marinating a little to soften. One of the things I hear most often is that raw food “takes a lot of preparation” but this dish took me about 4 minutes. People who eat cooked food worry that increasing their raw intake equals spending hours in the kitchen. But those same people then go and put a chicken breast or a Shepherd’s Pie in the oven and sit and watch it cook for half an hour!?
If you want to experiment and make other raw foods such as breads and crackers which are a little more labour intensive then yes of course certain things will take more time. If you want to spend less than 20 minutes in the kitchen per day for breakfast, lunch and dinner eating a raw food diet, then believe me when I say this is totally possible!
- 1 courgette
- 1 large tomato
- 1 tbl olive oil
- 1 garlic clove
- 3 sundried tomatoes, soaked and chopped
- 1/2 tsp Pink Himalayan Salt or Celtic Sea Salt
If you don’t have any sundried tomatoes to hand, the sauce will taste as good without, just a little lighter. Spiralise the courgette, mix in together in a bowl with the sauce and eat straight away. Or if you want it warm, pop it in the dehydrator like I did until ready to eat.