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Cooking time:

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Serves: 2

1 Red Pepper, deseeded & sliced

3.5tbsp Apple Cider Vinegar

3.5tbsp Tamari

2 Large Courgettes

100g Sun Dried Tomatoes (soaked)

½ Avocado, peeled, pitted & chopped

60g Pine Nuts

5 Fresh Basil Leaves

1 Garlic Clove

2tbsp Olive Oil

Grated Zest and Juice of 1 Lemon

Sea Salt and Freshly Ground Black Pepper

Having a raw meal once a day is a fantastic way to give your body a rest and allow it to simply absorb all of the goodness from the ingredients. When we cook food, we lose quite a lot of the nutrients that we want to be consuming, This dish is a brilliant entry into raw food! First and foremost, if you don’t have a spiraliser, don’t worry! You can easily use a mandolin or julienne slicer instead.

  1. Put the sliced red peppers in a bowl and add the tamari and apple cider vinegar. Cover and set aside to marinate.
  2. Grab your spiraliser, mandolin or julienne slicer and get to work on the courgettes. Your aim is to create spaghetti- or tagliatelle-like strips. Put your strips into a bowl ready for the sauce.
  3. Put all the sauce ingredients in a food processor and whizz away. You will get a paste-like sauce, but if it’s too thick for you, simply add a bit of water to thin it out.
  4. Pour the sauce over the courgetti, mix well, top with the marinated peppers and serve.

Julie’s wholesome hint: Courgettes are extremely low in calories – about 19 calories per 120g – and are mostly water, which makes them a dieter’s friend.

  • words:
  • pictures: Yuki Sugiura

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