I love to
eat healthy and yummy food. The RAW food wave is all around me last months. No
matter if I read some articles about healthy food, go trough recipes, surf the
Instagram or Pinterest – RAW is everywhere. In cakes, pasta, salads, wraps
sushi…. So why not to try it? It want become the center of universe for me, but
I should give it a try. Yesterday I’ve made my self my very first raw spaghetti.
Here is the recipe:
RAW CARROT SPAGHETTI
what you
need for one portion
1 large
carrot
½ avocado
½ of tomato
¼ of fennel
¼ of salad cucumber
2 large
spoons of virgin olive oil
½ of lemon
Flore de
salt
black pepper
red pepper
(whole)
1 spoon of
honey
step by
step
Use the
spiral machine (if you don’t have any, you my use the carrot cleaner to get
thin slices – like tagliatelle pasta) to get nice thin carrot spaghetti. Cut
tomato and cucumber in to small squares, then fennel in to thin slices. Clean ½
of avocado, leave 3-4 slices for decoration and cut the rest also in to small
squares. Place carrots on the plate (like you would do with plane pasta), and
then start to top with all the other vegetable (pretend it’s the base of Bolognese
sauceJ). Make nice decoration with avocado
slices and young fennel leafs at the end.
Then add
olive oil, sprinkle of Fore de Salt (I have plane and lemon flavor at home,
have used the lemon one this time), grain black pepper and few red pepper
seeds. Squeeze ½ of lemon and use the juice for the topping. Add sweet liquid
honey which gives the whole dish nice semi sweet taste.
Hope you’ll
enjoy!
