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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Greek-Inspired Stuffed Eggplant

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Greek-Inspired Stuffed Eggplant

Eggplant is one of my favourite vegetables, and one of my favourite ways to use it is in Greek-style dishes, à la these beautiful stuffed eggplants. Loaded with rice, vegetables and lentils, they make for a really satisfying meal and are bursting with garlic-y, herb-y, nutty and slightly acidic flavours that taste so delicious together! I also love eggplant for it’s health benefits. That dark purple skin is full of anthocyanins, potent antioxidants which help to reduce inflammation and may play an important role in the prevention of many chronic diseases like diabetes and heart disease. These take a little longer than my other recipes to prepare, but they’re definitely worth it! I make double the recipe to have for lunch the next day.

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