Well this is a monumentous day. An occasion. Because, believe it or not, this is my first NON-RAW recipe post! Woweee!
If you follow my blog and read my newsletter then you will know that I still eat a very high raw diet! But that also I do eat cooked foods from time to time. Also, since writing my new book ‘Spiralize’ which will be released August 2015 (yay!) I had to go out and buy a wok to play with some cooked recipes (the book is all about spiralizing and is totes vegan with some raw and lightly cooked dishes).
Saying that I eat cooked foods from time to time does not mean that I eat pasta, pastries and all that jazz. It’s still a VERY clean diet and I am still around 90% raw.
Today I was really wanting something cooked and decided to go for it! Then opened my fridge in utter disappointment to find a marrow, a red pepper and some garlic. Not great.
Since childhood I have hated marrows (when we were young my mum made us some very groovy 70’s marrow rings with mince in the middle. My sister and I hated it and threw it out of the window! Only to be caught out as we lived in an apartment and she was at the time visiting the neighbours downstairs. Can you imagine seeing supper flying past..!? hehe)
So I rose to the marrow challenge today and thought to myself: there’s only one way that I can eat this – will it spiralize? And as long as it wasn’t too soft in the middle I thought it just might. Boy am I glad I did!
The marrow was really firm and spiralized really easily (using blade 2) and it was such an easy job I got inspired to try a lightly cooked dish.
So as I just threw this together the ingredients are very ishy but as always I encourage you to play with your food and make this work for you!
- half large marrow
- dash rapeseed oil
- 2 cloves garlic (chopped)
- 1 large red pepper (sliced)
- 1 cup roasted buckwheat (or use sprouted) (
- 1 tbspn capers
- 1/2 cup pumpkin seeds
- Spiralize the marrow using blade 2 to create a thick noodle and set aside
- Boil the kettle and place the buckwheat in a heat proof dish. Pour over hot water to allow the buckwheat to burst (5 mins) and then drain and set aside.
- Heat oil in a wok and throw in the chopped garlic and red pepper – do NOT overcook. You want to warm these quickly to release some flavour only
- Add the buckwheat and move around the pan quickly
- Add the capers and pumpkin seeds and finally the marrow
- Move quickly around the wok to heat the dish and serve immediately with a green salad.
Keeping it juicy (& this time cooked!)