Zoodles with Garlic Mushrooms, Beansprouts & Lemon Avocado & Pine Nut Dressing

The title pretty much describes the recipe. This is a light, quick meal conjured up when I wasn’t feeling very hungry but knew I needed to eat something or I would be hungry during the night. As usual, once I began eating I was glad I had made the effort to come up with something to stimulate my appetite.

First, we spiralised a small Courgette (zucchini) and arranged it on the plate. (see Spiralising: A Great Way to Get Your Kids to Eat Their Greens, Reds, Yellows …)

Next, the avocado dressing was prepared in a small chopper: we had no fresh avocado so we used some from the freezer – did you know you can freeze stoned and peeled avocado? We use it to blend with freshly extracted juices.

For one person, blend 1/4 – 1/2 Avocado, a good squeeze of Lemon Juice, a little Water, some Pine Kernels and Black Pepper. Season with a little Pink Himalayan Salt if liked.

I love Chestnut Mushrooms and we seemed to have rather a lot that needed using. So about 7 or 8 were washed, stalked and chopped in quarters before the whole lot was tossed in a teaspoon of Coconut Oil with some crushed Garlic and lightly stir-fried with Tamari.

The mushrooms were placed on the top of the zoodles. The avocado dressing in the middle, a reserved mushroom on top. We had some Mung Beans sprouting and we scattered some over the rest of the food. (See Sprouting for Health, Energy and the Environment!)

It was finished off with more black pepper.

It doesn’t look very exciting, but it tasted good and was surprisingly satisfying. Raw food is more filling than cooked, with plenty of fibre and nutrients to keep you healthy. Avocado is the ultimate in healthy convenience food with its protein, healthy fats, vitamins, minerals and fibre. (See Raw Energy).

Copyright: Chris McGowan

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Have You Tried Savoury Porridge Yet?

 

imageApparently, the latest health food trend is savoury porridge. Yep, that’s porridge with veg in. Weird, huh? Except that it’s not that weird. The Scots have been making their porridge with water and salt rather than milk and sugar since I don’t know when and I quite like it for a change. So when I saw Blogger of the Year Healthy and Psyched post a photo of her Zoats or Zucchini Oats, I decided to give it a go. We used her recipe as a template for the first try then we made another two recipes of my own. My husband wasn’t impressed! But he is a traditionalist and is very hard to shift when it comes to new culinary ideas. I liked them. They are extremely filling and satisfying, I didn’t need to eat again until halfway through the afternoon. Plus, you’re eating a portion of your day’s veg with your breakfast which gets your day off to a great start.

So don’t turn your nose up and click onto the next post. Give it a try at least once and stir up your breakfast routine a little! You don’t have to have it just for breakfast of course. It makes great comfort food on a chilly day. I promise you you can’t taste the courgette, it just adds a little texture and extra nutrients. It would be good for a weaning child, without all the extras of course!

Here’s the first effort:

Ingredients

1/2 Cup Oats

1/2 Cup Almond Milk (try making your own recipe here)

1/4 Cup Water

1/2 Courgette/Zucchini, grated

1 Tbsp Chia Seeds (optional)*

Optional FlavouringsChoose your own combination:

2 Medjool Dates, chopped

1 Tbsp Cacao Powder*

1 Dsp Lucuma Powder (it has a mild malted flavour)*

1 Dsp Açaí Powder*

1 Tbsp Coconut Palm Sugar*

1 Tsp Wheatgrass Powder if you want to go hardcore!

Dried coconut to sprinkle on top

Extra milk if liked

Methodimage

Warm the oats, milk, water and grated courgette in a pan, stirring

Cook for about 5 minutes until it starts to soften and thicken.

We then added a chopped Medjool date for sweetness, saving the other to put on the finished porridge, and cooked for a couple more minutes.

In went some chia seeds to thicken it up, for healthy fats and protein and because I like them, but you don’t need them. Add a little more milk or water if necesary.

Next was cacao powder – the original recipe uses a lot more than here, but I found it too much, especially first thing in the morning.

Pour into a bowl and top with your favourite fruit. We used Blueberries and Red Grapes.

Sprinkle with coconut and extra date, add a little more milk if liked.

….

I’ll post the next 2 recipes separately: you’ll never guess what’s in the first one!

To sweeten the pudding, here’s a classic sketch from the BBC series ‘Porridge’ with the late Ronnie Barker and Richard Beckinsale. (If you’re reading via email, you need to click onto the blog).

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan