Zucchini Fettuccine – with fresh tomato sauce and caper berries

I love the feeling that I have after enjoying a raw food meal. A kick of energy from a meal packed with live nutrients – which leaves me wonderfully vibrant, satisfied and energized for hours!

The satisfaction that you get from a raw food meal is quite a different feeling than you get after eating a typical lunch. A typical meat-based meal will often leave you feeling tired and heavy afterwards – ready for a nap. But the last thing you think about after a raw food meal, is taking a nap ūüôā

 Zucchini Fettuccine served w/ fresh tomato sauce and caper berries 

This dish is perfect on it’s own, but it fits wonderfully well with a piece of grilled salmon.

Yesterday, we had it for lunch, with slices of avocado and fresh crispy baby spinach.

Raw Food Fettuccine

Raw Food Fettuccine

 

It is simple and delicious, refreshing and so easy to make. All you need is:

1 Zucchini

4 Ripe tomatoes

1/2 red pepper

Italian parsley

1 clove of garlic

1/2 lemon

Sea salt and freshly ground pepper

Caper berries

1 avocado

A bunch of baby spinach

First you make the sauce – you chop the tomatoes, peel the garlic, cut the pepper in half and remove the seeds.

Put it in the blender, squeeze the 1/2 lemon, add sea salt and freshly ground pepper. Blend into a deliciously fresh tomato sauce.

Fresh tomato sauce

Fresh tomato sauce

You make the zucchini fettuccine by using a potato peeler and length wise cutting thin strips like this…

Zucchini fettuccine

Zucchini fettuccine

Serve it with leaves of crispy baby spinach some avocado, drizzled with plenty of fresh tomato sauce, leaves of Italian parsley and caper berries and a glass of fresh cool water

Cool fresh lemon water

Cool fresh lemon water

Fresh and delicious

Fresh and delicious

Stuffed baked Portobello mushrooms

I was in a hurry and I needed to have dinner ready quickly – but — no compromises! I wanted it to be healthy and delicious too.

Luckily in-house I had a tray full of incredibly red and ripe tomatoes – sweet, locally grown and with intense flavor and aroma. I also had some Portobello mushrooms and a bunch of fresh basil.

Not only that but I also had some really good bread (from the greatest Italian bakery)! and, oh and a big clove of garlic. Everything I needed to make a quick feast!

 

I cleaned the mushrooms – took out the stalks, chopped them and some tomatoes, found a good bit of fresh basil and added some olive oil to the pan. When it was hot I added the Portobello stalks — left them to brown and then added the tomatoes and cooked them until they were soft. Added the fresh basil and some garlic. I flavoured with sea salt, freshly ground pepper and a fresh¬† squeeze of lemon. Then I added a slice of that great bread which I had cut into little cubes. I mixed it all together and added the mixture into the Portobello “cups” –¬† I put them in a baking dish drizzled with a little olive oil and put them into a 350 F hot oven to bake for about 20 min. I kept an eye on them because they are ready when they are just slightly browned and the Portobello meat is tender.

In the meantime, I cooked some sprouted quinoa in slightly salted water. When it was cooked I added a dash of olive oil, some freshly squeezed lemon juice and a sprinkle of ground coriander. This made the perfect match to the baked Portobello.

There is nothing like cooking with fresh ingredients, tomatoes together with the fresh basil and the Portobello were so good. A perfect summer meal!