• Breakfast: Orange & grapefruit juice (300 ml) and smoothie of ½ papaya, two bananas, kiwi & one lime juice (200 ml for me)
• Finger food at Midi Market: Diverse melons, mango, apricots, pineapple, handful of pistachios, olive & small red pepper filled with feta, dried tomato
• Lunch: Carrot juice (300 ml) and small bowl of raw spaghetti mediterraneas • Snack: A bit of diverse nuts & seeds
• Dinner: Live Garden Burgers (completely raw burgers, from veggies, nuts, seeds & spices only) - muy delicioso (no presentable photo this first time ;-)
• My first real tea: Green tea with a bit of agave syrup & lots of fresh mint
• Morning: 16° C • Max. daytime temperature: 27° C • Weather: Fair
Raw Spag
hetti Mediterraneas• Make spaghetti from zucchini/courgette and cucumber (or more of them), put them in a bowl, and season with olive oil, flaxseed/linseed oil & gomasio with seaweeds; add salt if needed
• Put finely chopped tomatoes & green (or yellow) pepper in another bowl, and season with finely chopped garlic clove(s) & young onions, as well as with basil leaves, thyme & gomasio with seaweeds
• If you don't have gomasio with seaweeds, you can simply replace it with sesame seeds & salt or with whatever you like on that kind of food
• Put spaghetti in bowls (or on plates), tomato mix in the hole in the middle, and serve with love & smile
That Looks delicious. How do you make our cukes into spaghetti strands?
ReplyDeleteSorry, Kristen, I wasn't here for a while... ;-)
ReplyDeleteTo make spaghetti from veggies, I use a simple Gefu's Spiral Cutter SPIRELLI:
http://www.gefu.com/nc/en/kitchen-tools/the-art-of-slicing/detail/spiralschneider-spirelli.html
It's not expensive and is sturdy enough.
I haven't tried other cutters (there are plenty variations on the market) but this one looked simple enough to use. And it is. ;-)