International Lifestyle Magazine Issue 51 | Page 113

You will need
2-3 courgettes (choose fairly
straight courgettes that aren’t
too thin!)
For the sauce 1/4 cup goji
berries
1/2 cup sun dried tomatoes
1/2 cup of walnuts
4 medium tomatoes
1 red pepper (I prefer the
sweet, pointed Roman
peppers)

To Make
Cut the courgettes into spirals
with a spiral slicer or use a
potato peeler to peel thin slices
of the courgette lengthwise,
turning it as you peel creating
long ‘linguine’ style peelings.
Soak the goji berries, sun dried
tomatoes and walnuts for half
an hour while you prepare the
other ingredients.
Put all other ingredients (except
the soaked ingredients and
the basil) into the Thermomix
or blender and blend until you
have a smooth sauce (in the
Thermomix this will be 1 min on
speed 8).
Add sun dried tomatoes and
basil and blend for 10 seconds
(TM speed 6) then add goji
berries and walnuts and
process briefly until they are
broken down but still chunky.
(TM 5 seconds, speed 5)
Almond ‘Parmesan’
1 cup of almonds
2 tbsp nutritional yeast
A pinch of healthy salt
1tsp of garlic powder (you can
use fresh garlic, but you will
then not be able to store it as a
store cupboard staple)
Blend all ingredients until the
almonds have broken down
to the consistency of grated
parmesan cheese. Keeps in an
airtight jar for weeks.

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