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

Spiralising: A Great Way to Get Your Kids to Eat Their Greens, Reds, Yellows …

I have a confession to make. You know all those kitchen gadgets I mentioned in Gadgets Anonymous ? Well… <typing in quiet voice, head down, eyes looking sheepish> I have another one… But it’s not a blender!

Nope, a spiraliser. Lurch is its name.

To be fair, it isn’t new. It’s been sitting in the cupboard for some time, still in its box, waiting for us to catch up to it. And last night, we finally did, amd what fun!


On this plate are a Red Apple, a Carrot, half a medium Courgette and a quarter of a long Cucumber. Look at the wonderful colours!

It is highly unlikely anyone would sit and eat those items whole with a knife and fork. But spiralised, it becomes a whole different experience. Spiralising really does make a difference to how they taste, the texture and how much you can eat.

I had all this for dinner last night, along with a couple of very tasty, easy-to-make items from Jason Vale’s Super Fast Food app, which I hope to review when we’ve given it a good workout – so far, so thumbs up!

(We made the Zesty Creamy Rocket Pesto and the Nutty Seeded Crackers, both flavourful and nourishing and now added to our menu for regular use).


For the kids, it’s so much fun watching the twirly ribbons of veggie noodles emerging from the spiraliser, they just want to take a handful, tip their head back and start feeding the spirals into their mouth.

The Lurch spiraliser is very light and easy to use. Kids can help make their noodles with supervision. It comes with 3 different blades which are stored in the side and have protective hand grips to make it easy to switch.


It has suction feet to stop it slipping or travelling while in use. It also cores, and kids find the leftover middles amusing to play with or eat, or they can be juiced.

I am so excited! I know I am late to the party as far as spiralising is concerned, but I’ve been wanting to try for so long and better late than never!

Just hope the juicers and blenders aren’t going to view this as an act of betrayal! (But they needn’t worry, they continue to have pride of place on the kitchen counter, the spiraliser for the moment is still confined to the cupboard).

With grateful thanks to K and M! x

Copyright: Chris McGowan