After vowing to try to eat more food raw, I was kind of struggling to think what to eat apart from smoothies (which technically you drink anyway). So I did what any self-respecting independent person does and turned to Google to find out what everyone else is doing. Turns out they’re not eating raw chicken, which is Good News.
One of the first recipes I found that sounded vaguely un-mental was raw courgette noodles. Hey, wait, don’t click away! There’s cheese in this and loads of garlic. It tastes good.
Sybille told me to stay away from processed foods. “If it doesn’t grow or need to be killed to eat it, don’t eat it,” she told me as I sweated my way through one of her unbelievably tough (but good) yoga sessions. “Err, so does that mean no pasta?!” I asked, faintly hysterical at the thought of not eating platefuls of spag bol. Everyone at the yoga class looked at me and then firmly said no. Seems Sybille had got to them too.
I love pasta, but have found these courgette noodles are a perfect substitute. They’re just like al dente spaghetti. I make my noodles using this sprial-maker thing. It’s great fun. When I make them it’s one of the rare opportunities to see Andrew offer to help in the kitchen. It’s basically like those Play-doh machines but it makes something tastier.
Why’re these good for you? Well courgettes are a good source of fibre and they’re low calorie too. They won’t leave you feeling bloated like pasta often does, and they’re really filling and satisfying. Plus the pesto sauce has raw garlic in it, which contains lots of good stuff to help prevent colds and keep your heart healthy. The lemon juice contains pectin, which is proven to aid weight loss. And you know about vitamin C, which is also in those cherry tomatoes. Right, let’s hit the recipe shall we?
Raw courgette noodles with homemade pesto
Serves 2 generously
For the noodles:
– 4 medium-sized courgettes, washed
For the pesto:
– A large handful of basil (I use a whole bag of those ones you get from the supermarket)
– 1 garlic clove, peeled
– Juice of 1 lemon
– A handful of pine nuts
– A large handful of freshly grated parmesan
– 1 tbsp extra virgin olive oil
For the topping:
– Ball of burrata cheese
– Handful of cherry tomatoes, halved
1. Make your noodles by spinning the courgettes round in a spiral-thinger. There’s instructions on the box of the thing, ok? Set them aside in a bowl.
2. Toast the pine nuts by putting them in a frying pan (with no oil). Put them on a high heat and keep an eye on them. Keep shuffling them around until they start looking golden. Don’t let them go black.
3. Put all the pesto ingredients in a blender (or NutriBullet!) and blend until it’s a paste-sauce consistency.
4. Pour the pesto over the noodles and toss until the noodles are all coated in sauce. Then divide the noodles between two plates.
5. Rip apart your burrata and scatter over the noodles along with the cherry tomatoes. Eat and enjoy.
P.S. Thanks so much for the AWESOME support in response to my last post. It has blown me away. I’m excited a few of you are joining me on this journey. Let’s kick health in the head. Or something. Kicking it in the head sounds bad.
Recipe adapted from Skinny Taste.