Courgetti Spaghetti

2-3 Courgettes

¼ cup Chopped sundried tomatoes

¼ cup Chopped kalamata olives

¼ cup Chopped green olives

¼ cup Fresh corn cut off the cob

1 Red pepper chopped

1 Tbl Nutritional yeast flakes

1 Tbl Pine nuts

Spiralise the courgettes using Spirali machine or grate. You can also use other vegetables such as sweet potatoes, carrots, parsnips etc.

Basil Pesto

1 cup Fresh basil leaves

½ cup Fresh coriander

¼ cup Spinach leaves

¼ cup Brazil nuts (soaked)

¼ cup Pine nuts

1 tsp Himalayan crystal salt

½ cup Extra virgin olive oil

Place all ingredients in a food processor or high speed blender. Blend all ingredients together until well combined but not completely smooth.

Mix in other ingredients and dress with Cashew ‘cheese’ or basil pesto. Sprinkle with nutritional yeast flakes and pine nuts (optional).

This dish is a great gluten-free alternative to pasta, and has the added bonus of being raw and full of live enzymes and nutrients. You can gently heat the dish, if you prefer to eat something warm and comforting. Even as a cooked dish it is still very low in carbs and fat, and tasted delicious. I particularly like the crunch of the courgette and the juicy, mouthwatering dressing!