This quick and easy dish can be used as a base for vegan spaghetti bolognaise, a light lunch with my Thai burgers or Chickpea & Mushroom Burgers or even my infamous Kale Burgers. Either way the courgettes are highly nutritious eaten raw, full of nutrients and will keep your bod alkaline, and an alkaline body is a very happy one, relaxed, toxic and pain free. With that in mind I eat courgettes daily in my juices which I juice with my other all time favourite veg….kale.
Courgettes or zucchini as they are also known are a member of the summer squash family. Zucchini are best eaten with their skin on as the skin contains most of the nutrients. They are an excellent source of potassium and also contain folic acid, iron and zinc. And they are brilliantly fab for making raw spaghetti, you really wouldn’t know the difference if you’re a spaghetti fan, the spaghetti you make with courgettes is so juicy, al dente, no mushiness like you get sometimes if you overcook regular spaghetti, just pure deliciousness.
This is a totally raw vegan recipe.
2 medium courgettes approx 400g
1/2 cup chopped curly parsley
1 lemon juiced
1 tablespoons tahini
1/2 teaspoon black pepper
Pinch pink himalayan salt
Spiralize the courgettes and place in a large mixing bowl. I’m in love with spiralizing veggies, especially zucchini (courgettes!) – you can buy a spiralizer on the internet for around £25, so it’s not an expensive gadget, it’s rather useful I would say. Try it for yourself and please comment about your experience!
Add the lemon, tahini, parsley and salt n pepper and mix well with your hands. Put lots of love into your food when you’re mixing, it makes all the difference!!