Raw Vegan Spicy Noodles (Low Fat!)
Pasta dishes are known as 'comfort food' or 'fast food' because they give us a full feeling. Unfortunately, this fullness doesn't satisfy us for long, since it doesn't contain a lot of nutrients. Raw vegan pasta offers you the texture and fullness of cooked pasta and is simultaneously packed with nutrients. Doesn't that sound appealing?
If you are aiming to increase your raw food intake, rather than to eat 100% raw, you can perfectly mix in some cooked noodles or tagliatelli. This will benefit your health tremendously as well. Another option is to shortly stir-fry the noodles, until they are warm and crunchy.
I hope this recipe helps you increase your consumption of raw fruits and vegetables. I recommend to serve it with lettuce and a freshly squeezed pomegranate-orange juice.
500g baby marrow
1 stalk spring onion
2 ears of sweet corn
3 small sweet orange bell peppers
100g rosa tomatoes
½ hot bird's eye chilli
- Take the baby marrow and rinse with water, then spiralize with a spiralizer into pasta shape.
- Chop the spring onion and de-seed the pomegranate.
Blend the corn kernels, bell peppers, rosa tomatoes and chilli.
Mix the sauce with the pasta and add the pomegranate seeds and spring onion on top.
Serves 1 people
Recipe supplied by Lien Vanneste, Bloemfontein, South Africa
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