Two weeks ago, I held a workshop for one of my partner companies, Alnavit. We had a blast together cooking a three-course meal, which – I was so relieved – was a big hit with the crowd. The workshops that I hold are independent from the blog, so I do not tell you or bore you with them here on the blog. Just the other week I held a healthy snacking workshop with a bunch of ladies from a company, which was so much fun! I usually use already existing recipes for my workshop, but I also create new ones especially for them, just like I did in this case. And if a recipe is a real hit, then I would feel guilty not sharing it with you. The publication of this recipe was not part oft he workshop agreement I have with Alnavit, so I am not getting paid to post this. But I thought you might all appreciate this delicious recipe, so here we go.
Of course you can use any other kind of noodles or spaghetti for this recipe, but I especially love the buckwheat spaghetti in this recipe. I know buckwheat is not exactly indian, but I just love all of the health benefits associated with it. If you cannot find 100% buckwheat noodles where you live, try using whole-grain spelt (not gluten-free) or brown rice noodles. I know Germany is soooo way behind food trends, so if you live in an English speaking country, you’ll probably thinking “what is she talking about – there are buckwheat noodles in every supermarket, where I live”. Oh how I wish I lived in the UK or in the US sometimes. Really miss the variety of healthy foods there.
I also wanted to share a little story with you concerning buckwheat. I was at a wedding two weeks ago, and there was a buckwheat cake for dessert. Not a healthy dessert, obviously, but buckwheat is very popular in the area that I live. Even before the health scene made buckwheat a thing, this area has grown buckwheat and is known for their special buckwheat pancakes. Kind of makes me proud to say that. Anyways, we all sat on a long table, and suddenly this group of friends that I didn’t know, started talking about buckwheat. Asking questions and basically guessing their way around the buckwheat topic. Oh man, I wanted to join their conversation so so badly. Wanted to say “did you know that buckwheat is actually not a grain, but related to rhubarb”. Obviously, I didn’t, first of all, because they were much older and way cooler than I am, and second, I did not want to stand out as a know-it all. So I thought that my readers might appreciate this knowledge, so here you go:
Buckwheat is a completely grain-free and therefore gluten-free pseudo grain that is related to rhubarb – I know, right! It lowers blood pressure, blood sugar levels, helps with varicose veins, and regulated cholesterol levels. Talk about local superfoods, you guys!
So enough with the talking, on to the recipe!
- 125g of buckwheat spaghetti or noodles of choice
- 1 zucchini
- 1 carrot
- 200 g of sugar snap peas
- ½ onion
- 7 g of ginger
- 3 tablespoons zucchini hemp spread, see notes if you have no idea what that is
- 2 teaspoons curry powder
- 1 teaspoon of vegetable broth paste (or an organic veggie broth cube)
- 1 tablespoon of coconut blossom sugar
- 1 can of coconut milk (400ml)
- 1 tablespoon of tamari
- a bit of black sesame to garnish
- 1 spring onion to garnish
- coconut oil for frying
- 1 lime for serving
- cilantro for serving (optional)
- Finely chop the onion and ginger. Wash the vegetables and spiralize with a spiralizer. Or cut it into bite-sized thin pieces. Slice the spring onion. Cook the pasta according to instructions.
- Heat the coconut oil in a large wok or pan. Add the onion and gigner and sauté for about a minute. Add the zucchini hemp spread (or spices, see notes) and the curry powder and sauté for another minute. Add the coconut milk and vegetable broth and bring to a quick boil. Reduce the heat and let the sauce reduce for about five minutes. Add the vegetables, and let it cook with the sauce for about 3-4 minutes, not too long or it will get too soggy.
- Add the spaghetti, making sure they are completely covered in the sauce. Season with some tamari and lime juice or more vegetable stock paste.
- Garnish with the black sesame and spring onions and some cilantro if you like.
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