Winter is never an easy time to be raw and as you can imagine, my inner-hypocrite has been dominating my food choices heading me towards anything warm and cooked with a particular leaning to pastas. I wish this wasn’t the case for the sake of my thighs – but until I met my new RBF (raw best friend) last night – I’m sorry to say it just has been.
Otherwise known as a spiral slicer, my German Spiralschneider has expanded my raw repertoire into a delicious new dimension of raw pastas galore. My first foray last night was raw pesto zucchini (courgette) pasta.
First I made a traditional raw pesto using a recipe from an earlier blog post here.
TRADITIONAL RAW PESTO
1 big bunch of fresh Italian basil
3 generous dollops of olive oil
1 cup of pine nuts
Sea salt for seasoning
½ garlic clove (or less – it will be very strong)
Then I spiralled the zucchini and mixed in the pesto. It was so yummy, easy and filling, my raw dinners have a new lease of life.
As it says on the back of the box, ‘with the spiral slicer you can conjure up endless Julienne strips of carrot, radish, cucumber and all kinds of other vegetables.’ Spiralisers are usually about £120 so at £19.99, it is an accessible life changing piece of equipment and you can get yours here.