ingredients

30 Pumpkin 1 handful sprouts or shoots (I used buckwheat sprouts) to taste cooked chickpeas to taste pieces of fresh young cauliflower to taste hemp seeds crushed a little rapeseed nativ oil to taste flake salt

progress

As an advocate of raw- that is, raw food, I ate some zucchini, beetroot, carrots, prepared in the manner of pasta. With different sauces, cores and I liked every dish. I usually make it at home if I’m going to make soup as well. To make the cooking organic too, so as little waste as possible 🙂

I peel the courgette, in this recipe a pumpkin – and use a peeler to cut the crispy slices from the edge into “papardelle”. I leave the center for the soup, just like this one. The Pumpkin Seeds will only soften with long cooking. I yay for not overcooking Vegetable Recipes, which is why my cooking is short to preserve as many nutrients as possible. I’ve tried blending shorter cooked pumpkin seeds a couple of times, and I have a really cool blender. But there were bits left and it wasn’t very pleasant under the tongue.

You can, of course, substitute zucchini for the thinly sliced white pumpkin. The dish is simple, crunchy, flavorful, and something uncooked goes well in the heat. Prepare this dish just before serving, otherwise the pumpkin strips (as well as the zucchini) will soften and lose their crunch.

Toss the strips gently with oil and place in a deeper plate. Sprinkle with the other ingredients and finally the salt. You can use nuts, parmesan cheese, sun-dried tomatoes, garlic, finely chopped onion…You can also use a spiralizer instead of a peeler.