Recipe:
For pasta
1 medium sized Sweet potato
2 Zuchinis
1/2 teaspoon Tumeric
1/2 teaspoon Paprika
1 tablespoon Miso
1 clove garlic
Pinch of Fresh Rosemary/Thyme
Fresh coriander leaves
1 red chili
1 teaspoon black pepper
1 Onion (sliced)
Sea salt (to taste)
1 tablespoon Honey
handful of Raisin/sultanas
handful of Sunflower seeds
1 tablespoon of Coconut (cream or fresh shavings)
1 Tablespoon Olive oil
For Source
1 Avocado
1/2 cup cashew soaked for 2 hours
2 tablespoons Mushroom Miso
2 ripe Tomatoes
pinch of Sea Salt
juice from half lemon
1 teaspoon black pepper
1 medium sized Sweet potato
2 Zuchinis
1/2 teaspoon Tumeric
1/2 teaspoon Paprika
1 tablespoon Miso
1 clove garlic
Pinch of Fresh Rosemary/Thyme
Fresh coriander leaves
1 red chili
1 teaspoon black pepper
1 Onion (sliced)
Sea salt (to taste)
1 tablespoon Honey
handful of Raisin/sultanas
handful of Sunflower seeds
1 tablespoon of Coconut (cream or fresh shavings)
1 Tablespoon Olive oil
For Source
1 Avocado
1/2 cup cashew soaked for 2 hours
2 tablespoons Mushroom Miso
2 ripe Tomatoes
pinch of Sea Salt
juice from half lemon
1 teaspoon black pepper
Preparation
Spiralize the Sweet potatoes and Zuchinis [you can use a spiralizer or Grater] and put them in separate bowls, in the sweet potatoes add the rest of the ingredients, mix well being careful not to break the sweet potatoes and put it aside to marinate.
In a blender add all the source ingredients, adding little water to get the mortar running and blend til your desired texture.
Serve and Sprinkle some Chia seeds.
Enjoy!
Spiralize the Sweet potatoes and Zuchinis [you can use a spiralizer or Grater] and put them in separate bowls, in the sweet potatoes add the rest of the ingredients, mix well being careful not to break the sweet potatoes and put it aside to marinate.
In a blender add all the source ingredients, adding little water to get the mortar running and blend til your desired texture.
Serve and Sprinkle some Chia seeds.
Enjoy!