Raw Cucumber Spaghetti


THE BEST RAW SPAGHETTI RECIPE EVER, SIMPLE, QUCIK, TOPPED WITH A CREAMY DILL-CASHEW NUT SAUCE

Did you know that cucumbers are part of the fruit family? They are one of the fruits with the highest water content (95%) and contain almost no calories. Cucumbers are improving the digestion and boost our skin, they provide us with fibre, potassium and antioxidants.

This pasta is gluten free, salt free, oil free and does not take more than 7 minutes of preparation time.

YOU NEED

2 Large Cucumbers (per person)

20 Green Olives

1 Bundle of Dill

1 Bundle of Spring Onions

3 table. spoons Sunflower Seeds

Juice of 1 Lemon

3 table spoons of plain Cashew Nuts

1 tea spoon of Turmeric

THE MAKING Prepare your cucumber noodles with a julienne slicer or a spiralizer

Only peal until you reach the seeds, put the seeds to the side

Cut the seed steams into chunks and put aside

Wash the dill and cut the stems, cut it roughly in pieces

Wash the spring onions, clean them from roots and brown leaves

Chop the onions in rough slices

Add olives (without seeds), cut dill, cucumber seed chunks sliced spring onions, lemon juice, sunflower seeds, cashews and turmeric in your food processor

Blend it all well to a smooth green pasta sauce

Pour the pesto over your noodles mix it well and enjoy this heaven of creamy fresh yummies

DECO

Top your Spaghetti with sunflower seeds and sprinkle some herbs on top

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