Australian nutritionist and health blogger Jessica Sepel’s book, The Healthy Life, R375, (Pan Macmillan SA), is filled with wholefood recipes, which mostly cater for gluten and sugar-free diets as well as paleo and vegan ones, and you’ll find step-by-step guidelines to nutrition and wellness. Try this tasty, low-carb spin on seafood pasta by making noodles out of veggies
- 2 courgettes
- 2 cloves garlic, crushed
- 1T sesame oil
- 1T tamari
- 1 red chilli, seeded and thinly sliced (or to taste)
- juice of 1 lime
- 1 red or green pepper, thinly sliced
- 2 spring onions, thinly sliced
- 300g peeled tiger or king prawns, tails on (about 700g unpeeled)
- 1T fish sauce (optional)
- lime wedges and coriander sprigs (to serve)
- To make the courgette pasta, leave the skin on and, using a vegetable spiraliser or peeler, cut the courgette into noodle-like strips.
- To a large frying pan or wok over a medium–low heat, add the garlic, sesame oil, tamari, chilli and lime juice. Cook for 1 minute.
- Add the pepper and spring onions and cook for 5 minutes or until tender. Add the courgette strips and toss through well.
- Add the prawns and fish sauce, if using, and continue to cook for another 3 minutes, stirring until the prawns are cooked through. Taste, and add extra sesame oil and tamari if needed.
- Scatter over the cashews and serve with lime wedges and coriander.
COOK’S NOTE You can also try konjac noodles instead of courgettes.
This recipe serves 4