Raw Spaghetti Bolognese

If you’re looking for a way to get in more veggies, look no further. The veggie gods and I have blessed you with this incredibly good recipe with an even better nutrient profile. 🙂

I make this on a regular basis whenever I feel like something fresh and light but really flavourful for dinner (and also don’t want to spend long in the kitchen). This raw version of spaghetti bolognese is super tasty, and while the sauce isn’t quite a carbon copy of the classic cooked version (what raw version of a cooked dish is?), I’d say it’s not too far off. Especially if we go by appearance- this looks like a legitimate bolognese sauce! According to the AGHE guidelines, a serve of this contains about 4 serves of vegetables (i.e. 4 cups of raw salad vegetables) – that’s more in a meal than most people get in a day (and just 1 serve shy of the recommended intake of 5 serves per day).

You will need a spiralizer to make the zoodles (zucchini noodles) for this recipe. Alternatively, the next best way to make zoodles is by grating the zucchinis using a box grater – have a look here for the exact technique used to get those long noodle-y pieces of zucchini.

For something different and a bit more advanced, you can turn the sauce into raw ‘meat’balls by rolling the mixture into balls and dehydrating them overnight (this would work best if you replace the fresh tomatoes with dehydrated tomatoes to reduce the moisture content).

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Minestrone Soup

This is one of my favourite, classic meals to make in winter: An easy, one-pot dish that is delicious, warming and full of goodness. It’s pretty much a nutrition all-rounder, containing veggies, grains and legumes, as well as some very nourishing herbs and spices. It’s full of antioxidants, fibre, iron and calcium. I make a big batch of it and save the leftovers for lunches and dinners on work nights. If you’re extra organised when it comes to meal prep, you could even freeze batches (if you remember to use them later on, that is – usually I don’t!). Make it the day before to let the flavours meld and develop further – it tastes even better.

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