Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
An interesting change to the usual spaghetti that is high in protein, low in carbs and makes a great textured pasta to any vegetarian or vegan dish.
(They are gluten-free, of course!)
Mix in your favourite vegetables and spices and toss through salads, soups or a spaghetti-like dish.
A quick lunch is this freshly cooked bean pasta with peas, corn, sprouts and a few teaspoons of homemade salsa and tahini.
They are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. Black beans make a complete protein when paired with brown rice, which is often why they are so commonly included in a vegetarian diet.
Black beans are abundant in soluble fiber, which is specifically the type of fiber that has been found very helpful in lowering blood cholesterol levels. Lowered risks of coronary heart disease and heart attack have both been associated with increased consumption of soluble fiber, particularly from legumes.
1/2 packet of
black bean spaghetti
1/2 handful of fresh sprouts
1/2 avocado, small cubes
1/2 cup of peas
1/2 cup of corn
1 clove of garlic
3 tbsp of tahini
1 tsp of paprika
1 tsp of chili
olive oil to drizzle
Boil the spaghetti until al dente.
Fry the onion, garlic and spices in coconut oil until golden brown.
Work this mixture in with the spaghetti and add tahini. Stir well.
Sprinkle with sprouts, cubed avocados and drizzle with olive oil.
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