Courgetti Spaghetti with Sundried Tomato & Almond
Now that summer is nearly here, we are more likely to eat raw food in summer because we are crave lighter, cooler dishes such as salads, juices, chilled soups and smoothies. And that’s great as raw fruit and vegetables deliver far higher levels of nutrients to our body than cooked food. I always try to have ONE RAW DAY. One day of the week; immerse yourself into raw foods – it’s awesome! Having one 100% raw day per week can give your body a rest and let it heal and rebuild. Think of it as like a ‘detox’ one day a week. And now onto the recipe! It’s easy peasy, lemon, squeezy. My 14-year old even said so as she helped me make and then we ate it! Okay, one more thing.. if you don’t have a spiralizer… it’s okay! Although they are very inexpensive so if you think you’re going to do more recipes like this, definitely invest in one! You can then use a mandolin or julienne slicer instead of a spiralizer. A quick summary: All peppers are rich in vitamins A & C, and K, but red peppers are simply bursting with them. Vitamins A and C, awesome antioxidants, help to prevent cell damage, cancer, and disease related to ageing (am all over that one!) , and they support our immune system. They also reduce inflammation like that found in arthritis. Vitamin K promotes proper blood clotting, strengthens bones, and helps protect cells from free radical damage.
- 2 green courgettes or in America, we say zucchini
- 1 cup sundried tomatoes, soaked
- 1/2 cup almonds, soaked for 4- 6 hours
- zest and juice of one lemon
- 1 garlic clove
- 1 tbsp olive oil
- sea salt and fresh pepper
- 1 red pepper, sliced
- 50 ml apple cider vinegar
- 50 ml tamari
- So, slice your red pepper and marinate it with the tamari and the apple cider vinegar. Cover your peppers and set aside in the fridge to allow the tamari and the apple cider to absorb in the red peppers.
- Next, get your spiralizer… so fun! But don’t worry , you can still have fun without one and use a mandolin or julienne slicer instead. You’re aim is to create spaghetti or taglietelle like strips out of the courgettes. If you think you’ll use this recipe again and again, then spiralizers are actually very inexpensive to buy. Put your strips into a bowl to have ready for the sauce.
- Now put all of the Sauce ingredients into your blender and whizz away. You should get a paste-like sauce, but if that’s too thick for you add just a bit more water to thin it out.
- Pour the sauce over your Courgetti, mix well and top with your marinated red peppers!