Vegetarian (Almost Raw) “Spaghetti Bolognese”


130g zucchini, prepared with a spiralizer (or alternatively cut julienne style)

130g chopped tomatoes, canned

20g carrots

37g red bell pepper

1 clove garlic

18g cauliflower, roughly chopped

19g mushrooms

24g green bell pepper

Cut up your zucchini.

In a food processor combine tomatoes, carrots, red bell pepper and garlic and proces until the sauce has reach desired texture (I like mine a little lumpy so it doesn’t feel like your eating baby purée).

Chop cauliflower, and slice mushrooms and green bell pepper.

Optional: heat the sauce in a pan alongside cauliflower and mushrooms (you can skip this step if you want your dish to be completely raw, though I like to heat it up a little bit. I think it brings out the flavours and the warm sauce gives the zucchini a nice texture).

Pour the sauce over the zucchini “spaghetti” and top with sticks of green bell pepper.

Serves one lucky lady or gentleman, at 79 kcal

2 thoughts on “Vegetarian (Almost Raw) “Spaghetti Bolognese”

    • I prefer to cook it too as I said. I think the “raw” lifestyle is very interesting and there’s definitely some thoughts and idea to draw from, but then again it’s just one way and I don’t think everything has to be completely raw. Actually there’s no proof that cooking things (of not overcooking them) removes the greens from all of their vitamins. A little cooking can actually help you absorb the vitamins and minerals from specific vegetables much easier!

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