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Autumn is well and truly here in Perth. Seemingly overnight we’ve had crisp mornings and lots of rain. It’s been too rainy/dark to go for my runs, so to keep warm I’ve been going to Piloxing classes a few times a week. My cravings for comfort food go through the roof when it’s cold and if I were to act on them, they could wreck all my efforts of exercise.

So whenever I feel like a bowl of pasta, I make this Zucchini Spaghetti instead. There’s a gazillion zucchini spaghetti raw recipes around with tomato based sauces, but I prefer it with a fresh basil and mint pesto.  If you don’t mind heating your food, this dish tastes pretty amazing lightly warmed through, too.

RAW VEGAN ZUCCHINI PESTO SPAGHETTI

1.5 ZUCCHINIS 3 CUPS FRESH BASIL 1 CLOVE OF GARLIC 1 TABLESPOON LEMON JUICE 3/4 CUP PINENUTS 1 TEASPOON SEA SALT

1/3 CUP EXTRA VIRGIN OLIVE OIL

FRESH LEMON, LIME & MINT & EXTRA PINENUTS FOR GARNISH

Spiralise the zucchini with a Spiraliser (I recommend this one and this one). If you don’t have a spiraliser, make fettucine style zucchini instead by peeling long strips with a regular vegetable peeler. Place them in a colander and after five minutes gently squeeze the excess water from them and place aside in a bowl. Don’t skip this step, or your zucchini spaghetti will be watery and that will ruin your day. In a food processor, pulse the remaining ingredients until combined (leave a little texture in there) and stir through the zucchini. Garnish with a squeeze of fresh lemon or lime, pinenuts and fresh mint leaves.

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I’m holding onto the last bits of the warm weather and  these puddings taste light, tropical and refreshing. The light-coloured agave nectar keeps these a pretty, light yellow and the blended cashews and coconut oil give the mango a creaminess and pudding-like texture without the calories and associated nasties in cream, sugar and gelatine.

MANGO, LIME & COCONUT PUDDINGS

2 MANGOES, PEELED & DICED (RESERVE A FEW CUBES FOR DECORATION) 1/2 CUP CASHEWS, SOAKED IN WATER FOR A FEW HOURS 1/2 TEASPOON LIME ZEST 1 LIME, JUICED 1 TABLESPOON LIGHT AGAVE NECTAR

1 TABLESPOON COCONUT OIL

LIME SLICES & CUBED MANGO PIECES

Strain the water from the cashews. Blend these with the mangoes, lime zest, lime juice and agave nectar in a food processor or blender until smooth. Finally, add the coconut oil in last. I don’t know why, but this seems to give it a smoother texture. Pour into small bowls (I made three), cover and refrigerate for three hours or overnight. Top with a slice of lime and cubed mango before serving.