Raw spaghetti salad

Today I got a new kitchen tool – Spiralizer. It’s a very nice little machine to instantly get beautiful spaghetti, spirals or ribbons. It can make spiral shapes and spaghetti from all firm-fleshed fruit and vegetables. So my today’s creation is delicious spaghetti salad.

For this salad you need:

1 zucchini

1 cucumber

Sprouted Alfa Alfa

Sprouted Aduki beans

2 tomatoes

Scallions

Preparation:

Spiralize zucchini, cucumber and tomatoes.Add them to your favorite salad dish. Chop finely scallions , add sprouted Alfa Alfa and sprouted Aduki beans. Season with salt and pepper (optional).

I used a dressing made of Olive oil blended with Basil.

For my sons I decorated it with sunflower shoots. Enjoy

Raw spaghetti salad

Hello, my beautiful friends this evening I would like to share a recipe for a raw beetroot hummus-its an amazing combination and it looks so bright on a nice summer day.

Hummus makes an ideal dip and its plain form tastes amazing with nearly everything including toast. It’s healthy and delicious.

Here is what you need.

• 1/2 pound dried chickpeas
• 1/2 cup bean cooking liquid or water
• 3-4 cloves of garlic

• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon+ ground cumin
• 1/4 cup tahini, stir it well before measuring it out!
• 1/3 cup lemon juice (normally 1 1/2 lemons – use fresh!)
• 1/2-1 teaspoon salt

This hummus is also excellent with different spices – chilli powder, coriander, a bit of cayenne, some mint – all delicious! Try out different things to see what you like.

Also, keep in mind that the tahini really adds to the texture and flavor. If you don’t like tahini or don’t have any on hand, add more olive oil and cooking liquid, and a bit more salt.

Once you have made the hummus its very simple to add beetroot to it. Simply peel one small raw beetroot season to taste and blend in the Vitamix if you have one, if not an ordinary blender will do the job. After you have done that add 50 grams of cooked chickpeas and some of the hummus, that you made. Create your preferred texture and enjoy.

Here is an idea to serve it with rye and hemp bread. It is great with a green salad and a few olives.

To make an avocado and spring green version of this hummus you would need 1 ripe avocado and the juice from a few leaves of spring greens, you can also use spinach, but the darker the green the better. You can also blend the spring green leaves in the Vitamix or in an ordinary blender and then sieve the liquid for a smooth finish.

Similar to the beetroot hummus. Add the avocado, juice from a ½ lemon and the spring green in the blender with about 100 gr of cooked chickpeas, season to taste and blend. Then add the remaining of the plain hummus. Serve and enjoy!

If you are looking for the best cooking equipment recipes and tips visit Village-Bakery.Com.

Eat with gusto,
Ivelina