SPAGHETTI MARINARA BOWL

Some days I just can't get enough of the good foods. This here is certainly a dish that makes my mouth water every time I think of it - my spaghetti marinara bowl.

This delicious main dinner dish is made of only fresh veggies, herbs and fruits. No chemicals, preserving agents or stuff you can't spell. But full of gorgeous colors and textures.

I also kept it nut free and you can make this dish totally low fat by leaving out the quarter of avocado. 

This is by the way my first blog post from my new home. I moved to Copenhagen (Denmark) for my studies and I am very excited about it. Copenhagen has an awesome raw community and the fresh fruit festival is coming up. I am certainly trying to still get a place in it - Doug Graham is coming! (Do I have to say more? ;)). Unfortunately, some of my stuff is still to be delivered and I can't wait to get it! One week without my mason jars, wooden utensils, spiralizer and vitamix and I feel lost. I guess this is why I am craving this dish so badly that I made some weeks ago and forgot to directly share with you. But YOU are lucky. Grab your spiralizer or julienne peeler and get going. Green food=Love.

SPAGHETTI MARINARA BOWL

Serves 1 

Raw spaghetti

1 medium zucchini

1/2 english cucumber

3 medium carrots 

Marinara sauce

1 cup halved cocktail tomatoes

1/4 cup chopped dried tomatoes

1/2 small red onion

1 clove of garlic

1/2 t dried oregano

1/4 cup chopped fresh basil leaves

1/4 cup water

fresh chives, spring onion, cocktail tomatoes, avocado and sesame seeds

Spiralize your zucchini, english cucumber and carrots into noodles. If you dont have a spiralizer you can use a regular or julienne peeler. For the marinara sauce, blend all ingredients into a sauce. In a large bowl, massage sauce into noodles and let sit for 10 minutes. Sprinkle with fresh chopped chives, chopped spring onion and sesame seeds. Top with cocktail tomatoes and 1/4 of avocado if you like.

Indulge. 

SPICY TACOS with NACHO CHEEZE

After all the sweets that I have posted lately, here is a new savory dinner recipe. Spicy tacos with nacho cheeze. The tacos are made of fresh romaine lettuce filled with a mix of delicious fresh raw veggies as red bell pepper, cucumber, corn, red onion, green onion and cherry tomatoes marinated in lemon juice, paprika powder, sea salt and jalapeno chilis. These tacos are low fat, raw vegan and prepared in a second. You can fill them with whatever your heart desires and eat them plain, top them with a raw cheeze, salsa or guacamole.

I was in the mood for something hearty with my tacos, so I made a raw nacho cheeze. The nacho cheeze turned out awesome. It is creamy, rich in taste and even ages in the fridge - I like it better than the original and eat it with all kinds of raw salads or cut veggies. Have fun preparing these cute healthy hearty tacos-I am sure you will love them :)

SPICY TACOS with NACHO CHEEZE

Serves 2 (for dinner)

Tacos

2 small heads of romaine lettuce
1 english cucumber, 2 cups cherry tomatoes, 2 red bell peppers, 1 cup white mushroom, 1 bunch green onion, 1 medium red onion, all diced
1/2 cup organic raw corn
1/2 jalapeno chili, juice of 1 lemon, 1/2 t paprika powder, 1/2 t sea salt

Nacho cheeze

1 cup raw macadamia nuts (or raw cashews), soaked overnight

1 red bell pepper, 1/2 medium red onion, all diced

1/2 t tumeric, pinch of sea salt, juice of 1/2 lemon, 2 T water

For the tacos, mix diced cucumber, tomatoes, bell pepper, mushrooms, onions and corn. In a small bowl, whisk together lemon juice, paprika powder, sea salt and finely diced chilis and pour over mixed veggies. Let marinate for 30 minutes at room temperature.
For the nacho cheeze, blend nuts with bell pepper, onion, tumeric, sea salt, lemon juice and water. 
Fill mixed spicy veggies into romaine leaves and top with nacho cheeze.

Enjoy!