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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Mango Lassi Chia Parfait

It’s been five months since the end of mango season here in Australia and lately I’ve been desperate to eat them again. I always freeze some in Summer, so I brought out my frozen stash and used some of it to make this delicious chia parfait. With the coconut milk and cardamom, it has a real mango lassi taste which I love. One important step in this recipe is grinding the chia seeds. While it’s not necessary for the recipe to work, it is necessary for the body to digest the seeds, rather than having them pass straight through the body, which allows us to absorb all of the nutrients provided by the seeds. This goes for flax seeds too, however it’s not as well known that this is important for chia seeds as well. Chia seeds are extremely high in omega-3 fatty acids, fibre, calcium and iron. For plant-based eaters, particularly those who don’t take a vegan DHA supplement, chia and flax seeds are an important source of omega-3, which is much less abundant in other plant-based foods.

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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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Eggless Omelette

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This one took a few attempts to perfect, but I’ve finally come up with a delicious omelette recipe made with… chickpea flour! It’s fluffy on the inside and slightly crisp on the outside just like an egg omelette, and makes for a great hot breakfast. It even tastes egg-y, but that’s definitely no expert opinion considering I haven’t eaten egg for the past four or so years.

Between the chickpeas and mushrooms, this dish is packed with soluble fibre, which is great for regulating blood glucose levels, reducing high cholesterol and promoting healthy bowels. It’s also got lots of potassium, a mineral we need in large amounts to support nerve function. It may take a few tries to get the omelette right, but it is so worth it! It’s best served straight away while it’s hot, but you can also refrigerate it and heat it up later on.

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