Spicy raw vegetable spaghetti recipe
Raw vegetables provide more enzymes, vitamins, and other essential nutrients than if cooked,and the combination of ingredients used here has a cleansing effect on the body. A spiralizer isa gadget that turns the vegetables into lovely spaghetti-like strands, which changes their texture– the root vegetables in particular taste surprisingly light and vibrant.
Ingredients
- 1 handful of pine nuts
- 1 tbsp each of black and white sesame seeds
- 2 carrots, peeled
- 2 medium beetroots, peeled
- 1 green and 1 yellow courgette, stalks removed
- 3 small radishes
- 1 large bunch of fresh coriander leaves, large stalks removed, and finely chopped
- 1 handful of pine nuts
- 1 tbsp each of black and white sesame seeds
- 2 carrots, peeled
- 2 medium beetroots, peeled
- 1 green and 1 yellow courgette, stalks removed
- 3 small radishes
- 1 large bunch of fresh coriander leaves, large stalks removed, and finely chopped
- 1 handful of pine nuts
- 1 tbsp each of black and white sesame seeds
- 2 carrots, peeled
- 2 medium beetroots, peeled
- 1 green and 1 yellow courgette, stalks removed
- 3 small radishes
- 1 large bunch of fresh coriander leaves, large stalks removed, and finely chopped
- 3 celery sticks, juice only (about 4 tbsp)
- 1 tbsp hemp oil
- 2 tbsp pumpkin seed oil
- 1 tbsp fresh lemon juice
- 2 tsp tahini
- 1 pinch salt and freshly ground black pepper
- 3 celery sticks, juice only (about 4 tbsp)
- 1 tbsp hemp oil
- 2 tbsp pumpkin seed oil
- 1 tbsp fresh lemon juice
- 2 tsp tahini
- 1 pinch salt and freshly ground black pepper
- 3 celery sticks, juice only (about 4 tbsp)
- 1 tbsp hemp oil
- 2 tbsp pumpkin seed oil
- 1 tbsp fresh lemon juice
- 2 tsp tahini
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- To make the dressing, combine all the ingredients in a food processor or blender, then set aside.
- To toast the pine nuts and sesame seeds, heat a small frying pan over a medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden.
- Put the carrots, beetroots, courgettes, and radishes through a vegetable spiralizer to turn them into long thick ribbons. Alternatively, use a vegetable peeler.
- Place all the vegetable strips except the beetroot in a serving bowl and toss with the chopped coriander leaves (adding the beetroot separately prevents the whole salad turning pink). Distribute between 4 serving plates, add the beetroot, pour over the dressing, scatter a few of the pine nuts and furikake or sesame seeds over each portion, and serve.
Recipe taken from Neal's Yard Remedies Healing Foods, published by DK, £16.99, dk.com
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