Ingredients for fettucini alfredo
- 3 courgettes
- 1 tbsp extra virgin Hermanos Catalan olive oil
- 1 cup soaked cashew nuts
- 1 cup macadamia nuts
- 1 cup pine nuts
- Juice of 1 lime/lemon
- 1 tbsp shoyu
- A pinch of Himalayan salt or Amanprana Orac Botanico mix mild
- A little water if required
Preparation of fettucini alfredoUse a potato peeler to cut very fine courgette slices that resemble pasta. Rub the pasta with the tablespoon of olive oil so that the pasta shines and softens. Drain and rinse the soaked cashew nuts and blend all ingredients in the Magimix to a smooth, sauce that is not too thin. Stir the sauce through the pasta.
Hèlen Beliën likes to keep things purely natural. She does not believe in boiled, baked and processed food, but goes for raw instead. The cuisine is really back-to-basics that's historically-based. When her daughter was five she was afflicted with juvenile arthritis. When the doctor literally prescribed boxes and boxes of pills, Hèlen realised that there were alternatives and she discovered the world of good health. She tried an array of diets and lifestyles, including veganism and Ayurveda. Ultimately, she found what she believed to be the best option - pure and unprocessed nourishment, raw food. No dairy products and no meat, with the focus on vegetables. And within six months her daughter was cured of arthritis. Her findings meant that Hèlen wanted others to discover this diet, and she wrote a great book about the topic, Pure smaaksensaties (Pure Taste Sensations). The focus in her recipes is on simplicity, so that they can be prepared by anybody on any day of the week, and you don't have to go hunting for the ingredients. Aside from her work as a cookbook author, Hèlen also has years of culinary experience.