Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
For lovers of pasta who are trying to cut back on carbs, spaghetti squash is a delightful dish. It looks like pasta, it tastes delicious and — as if that weren’t enough in the realm of substitutions — it allows you to simultaneously cut back on carbs while increasing your veggie intake.
In my book, that’s a whole lot of win.
I love the simplicity of this vegan recipe. Feel free to add and subract ingredients to create a dish that you can truely enjoy.
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems and folate which is important for overall and heart health.
The color signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. In particular, the gourd boasts very high levels of beta-carotene (which your body automatically converts to vitamin A) identified as a deterrent against breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns.
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1 whole squash
4 tbsp tahini
1 tbsp coconut oil
2 tbsp desicated coconut
2 tbsp sesame seads
2 tbsp black seeds
2 tsp of dried flower and garlic mix (optional)
Spiralise the squash with a Spirooly. (This is probably the most difficult
Heat a large saucepan with coconut oil and lightly fry the squash for a few minutes until it’s golden and crispy.
Set aside in a dish to cool down for a few minutes and drizzle with tahini. Give it a good swirl until combined and creamy.
In a clean frying pan roast the seeds for 1-2 minutes. Add the coconut at the end. You will not need extra fat in the pan.