You know how sometimes you’re so hungry you can’t even bear the thought of taking the food out of the fridge? First of all, if you’re ever like that, drink some warm water. Then proceed to try this recipe, which I created in one of those moments. I do love cooking and I can spend half a day in the kitchen without realising, but that’s my studio and creative place. When it comes to quick fixes, I am a queen at it.
They all have their time, but when you’re busy , it’s all about getting in and out of the kitchen with a happy plate as quick as you can. I am talking about the new fast food in town – raw food! Wait until you try this carrot pasta!
Of course, even in raw food, you can spend a long time dehydrating food and take a few days to assemble a recipe. And it’s beautiful, but it’s not my style and it takes away its living element. So when it comes to meals like this – I love them. If it’s summer and hot, even better – all you need is a light meal to satisfy your taste buds and stomach. Nutrition and enzyme content are the ups, as you also improve your digestion.
You can use any vegetables that can be peeled. If you don’t have a spiralizer, you can use a regular veg peeler to make long strips – in this case – of carrots. They are vibrant, crunchy and a great alternative to pasta, if you can’t tolerate it.
If you want to give it more familiarity texture – run them under hot water for a couple of seconds. They will become al dente and warm. Just right for the dressing to come on top. They become carrots dressed to impress!
Here it is:
- 2 large carrots
- 2 spoons tahini
- 1 small clove garlic
- 1 thick slice ginger
- 1 spoon olive oil
- 1 pinch salt
- 1/2 lemon squeezed
- 5 leaves basil
- love - mandatory
- water just enough to blend
- sprouts
- black sesame seeds
- cherry tomatoes
- Peel the carrots into strips until you have a bowl of tagliatelle like noodles. Or spiralise.
- Add all the remaining ingredients to a blender.
- Pour on top of you carrot noodles and garnish with sprouts and seeds.
- Enjoy!
