S-uper Spag bol


Serves: 6

Preparation time: 35 mins

3 dates

5 carrots

4 apples

3 bell peppers

5 celery sticks

500 grams of mushrooms

10 tomatoes, preferably vine. 800 grams to 1Kg

5 garlic cloves

Handful of coriander and handful of basil

Black pepper

Sea salt

2 zucchini/courgettes per head or 2 cucumber (spiralized) 2 onions

1 lemon or apple cider vinegar

Step 1

(Wash all ingredients as usual.)

Blend the apples, carrots, tomatoes, garlic, dates and celery.

Step 2

Put all blender ingredients in a huge cook pot or wok, and add 2 teaspoons of sea salt.

Step 3

Chop the bell peppers into small or medium chunks and chop half of the mushrooms into tiny chunks for mince, and the rest of the mushrooms into your preferred side. I love chunkier size pieces as they shrink down half the size.

Add this to the pan along with half a teaspoon of black pepper.

Step 4

Bring to a bubble and simmer down for 30 mins.

Check the taste. I would add salt to your preference, depending of the size and density of your salt.

Step 5

I don't recommend eating any flours, so pasta is not the choice I would make to power a body but organic buckwheat is the best type.

I recommend getting a spiralizer and now spiralizing the zucchini or cucumber or even butternut squash all raw—you can heat them up.

Lightly salt the spiralized fruit and add to a main dish bowl.

Step 6

Chop up the basil and coriander as fine as you can, turn off the heat and add to the Bolognese.

Add one tablespoon of apple cider vinegar or lemon, stir in well and again, add salt to taste if needed.

Optional extra

Add 100 grams of organic creme coconut block and see the subtle change. If you have real coconut and a masticating juicer, juice the meat of 1 whole coconut and you will find clotted cream is left in the juicer, so take apart the juicer and scrape the cream out.

Serve plenty of noodles, place a big serving of the bolognese on on top, lightly mix and serve.