Friday 16 November 2018

Pumpkin And Pine Nut Noodles!

Pumpkin and pine nut noodles image
Pumpkin contains an abundance of free-radical-fighting antioxidants like vitamins A, C and E, so it's a fantastic anti-ageing food.
Pumpkins aren't just for Halloween—they're an incredibly versatile ingredient that can be used in a wide range of sweet and savoury dishes. You can even enjoy pumpkin raw, and most of its parts are edible, including the fleshy shell, seeds, leaves and flowers.

It's also packed with minerals like copper, calcium, potassium and phosphorus.

Why not try my delicious pumpkin noodle recipe as a simple savoury, gluten-free, starter or side dish? Or combine the noodles with fresh sliced grapes, a drizzle of raw honey and a sprinkle of cinnamon for a delectably healthy dessert.

Pumpkin and pine nut noodles
Makes 2 servings

  • 2 cups pumpkin, grated or shredded into noodles
  • ¼ cup pine nuts, soaked and/or pumpkin seeds
  • 6 dried apricots, sliced
  • 6 halves sundried tomatoes, sliced
  • 1 Tbsp lemon juice
  • 2 Tbsp sunflower oil, cold-pressed
  • Pinch of cayenne pepper
  • Pinch of Himalayan salt (optional)
  • 1 handful fresh chervil

  1. Peel and clean out the insides of the pumpkin so that the flesh can be shredded or sliced into noodles or strips, using a food processor or mandolin. If you don't like or can't find pumpkin, you can use squash instead.
  2. Gently mix all the ingredients together, then set aside for a while to allow the oil and lemon juice to soak in.
  3. Decorate with the chervil (a herb from the parsley family), or any fresh herbs of your choice, and serve.

Mark├ęta Bola is a natural nutritionist and raw living-food chef who leads raw-food workshops, classes, dining experiences and Tree of Life Wellbeing & Vitality Festivals in the Midlands.

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