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Courgette spaghetti
Make spirelli of the courgettes and put them in a bowl of hot water for a few minutes until the strings are soft. Roast the walnuts and the pine nuts in a dry pan. Mix the nuts, garlic and basil, rocket, oil and Parmesan cheese in a blender until smooth. Add pepper and salt to taste. Spread the pesto over the courgette strings. Enjoy!
Vegetable noodle wraps
Roast the sesame seeds in a dry pan and allow them to cool Cut the cucumber and carrot into spirelli. Put the avocado in a bowl, together with the curry and salt, and mash it. Smear the wraps with the avocado mix. Divide the cucumber, carrots and the tomato bits among the wraps. Sprinkle on some sesame seeds and shoots and roll up the wraps. Enjoy!
Courgettini with spinach
Roast the almond flakes to a golden brown in a dry pan. Roast the sesame seeds in a dry pan and set aside. Cut the courgettes into spirelli and set aside. Heat the sesame oil in a wok pan and add the spring onions, hot pepper and garlic. Sauté for 1 minute. Add the courgette and the spinach and sauté for another 1 minute. Mix the lemon juice and the sesame seeds into the stir-fry and top off with the almond flakes. Sprinkle with a dash of tamari. Enjoy!
Carrot tagliatelle
Mix or blend the finely chopped coriander, ginger, the finely cut lemon grass, the curry, soy sauce and chilli sauce into a paste. Peel the carrots and, using the My Spirelli, make strings of the carrots. Roast the sesame seeds in a dry pan. Cut the chicken breast into strips. Using 2 tbsp of coconut oil, sauté the herb paste in a wok for 1 min. If necessary, add water. Add the chicken and sauté it as well. After 5 to 8 min., add the carrots and allow the dish to simmer for 3 more min. Cook the...
Tepid salad of parsnip and turnip cabbage
Roast the seeds in a dry pan. Peel the turnip cabbage, parsnip, celeriac and carrot. Cut them into spirelli and keep them separate. Pour a dash of sesame oil in a wok pan and sauté the shallots and garlic. Then add the turnip cabbage, parsnip, celeriac, carrot and bay leaves to the wok and cook the vegetables until they are done but still crispy. During the last minute, add the lemon juice, the seeds (partial) and the chopped parsley. Mix well, adding pepper and salt to taste. Garnish the salad...
Haloumi salad
Peel the carrots and make noodles together with the cucumber using the My Vegetable. Put these vegetable noodles in a bowl and add the rocket. Take a large quantity of the fresh herbs and chop them finely. Add them to the salad bowl. Mix the dressing: 1/3 balsamic vinegar and 2/3 olive oil. Season well with salt and pepper. Slowly add the dressing to the salad and make sure to mix everything thoroughly. Do not use too much dressing, otherwise the salad might get soggy. Cut the red pepper into...
Crispy salad with mango sauce
Set aside a few cubes of mango for garnish. Put the remaining mango in the blender, together with the pineapple juice, chilli powder, ginger root and sesame oil, and mix it until smooth. Set this sauce aside. Cut the celeriac, cucumber and broccoli stalk into spirelli. Put the vegetable noodles in a bowl and pour a portion of the mango sauce on the noodles. Store the rest in the fridge. Cut the broccoli stalk into thin strings. Arrange the rocket on the plates, put the vegetable noodles on top...
 Salad with Balsamic vinegar and figs
Cut 1 cucumber into spirelli and set aside. Roast the hazel nuts in a dry pan and chop them coarsely. Prepare the dressing: in a bowl, mix the olive oil, vinegar, cinnamon and pepper and salt together. Add the coarsely cut pieces of basil, the water cress, radicchio and the lettuce leaves to a bowl and mix with the dressing. Arrange the lettuce on the plates and place the cucumber spirelli on top. Cut the figs lengthwise into 4 or 6 sections and divide them among the plates. Just prior to...
Healthy salad
Roast the nuts in a dry pan. Make spirelli of the apple and beets. Keep them separate and set them aside. Prepare the dressing: put all of the ingredients into a blender and add pepper and salt to taste. Arrange the rocket on the plate and then place layers of red beet with Chioggia beets, yellow beets and white beets. Dribble some dressing over and around the tower and place the cheese slivers and roasted nuts on top. Enjoy!

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