Raw Heritage Carrots Spaghetti
Your Body is Your Temple
Last Tuesday morning, after a nice walk on the seafront, I visited an Asian shop here in Hastings (UK), and I have to say, I really love having conversations with the lovely ladies who work in the shop. They are always telling me lots of information about Asian cuisine, including products and which kitchens use what with different ingredients and also which countries in Asia prefer certain spices and vegetables. This is so useful to me as a chef, I’m always listening for interesting information and I love learning about food around the world:) So, inspired by this conversation, I decided to make something easy, light and unusual for you I picked some rainbow or heritage carrots with few shallots and specific fruit called a “Kumquat”. It’s very close to orange and I just love the taste, when you bite you have sweet, sour and bitterness all in your mouth, I really recommended you visit “Wikipedia” to find the full information. I love using this yummy fruit sometimes in my smoothies, it goes very well with pineapple and kiwi- so delicious! But I would like to continue and present to you my dish. Just like many of my recipes, you can make it as a starter, main or even a snack, it’s so yummy and everyone who’s a fan of raw food will like it 🙂 It’s not to hard as well to make it as my previous recipe Raw Green Courgette Spaghetti
This type of Raw Heritage Carrots Spaghetti you can serve alone, or after you’ve mixed it with another ingredient, for example, peas, coriander, spinach, broccoli… 🙂 It’s up to you.
Recipe:
50g Kumquat fruit
300g fresh heritage carrots
1 small banana shallot
20g pecan nuts
50g of tofurky (smoked) or tofu
1 teaspoon of Ras el Hanout spices
1 large spoon of cider apple vinegar
1 teaspoon dark agave syrup
salt & pepper
Oil for cooking
Method:
First peel the carrot skin and chop ends off. Use a julienne peeler or small hand peeler to do this, and then move them to a salad bowl.
Remove the kumquat stems and just slice them. If you find seeds, just take them out. Add the chopped ingredients to your frying pan with oil, including the diced shallot, the chopped pecan nuts, and the chopped tofurky salami or tofu. Stir well and fry for 3 mins. Next, add the ras el hanout spice with vinegar, salt and pepper, and the agave syrup and mix it again. Fry for around 8 mins more than add to your salad bowl and mix again nicely with your carrot spaghetti.
Also, you can serve plainlike that or if you prefer and like any type of green puree ( spinach, wild garlic, broccoli, etc.) you can plate it with it.
