Shreds of Colours

Pasta dishes are at the heart of Italian cuisine and possibly a favourite for most Australians, like myself.   Though there are great gluten-free pasta of all shapes and sizes now on sale in the stores, however my understanding is that the less cooked and processed your food is, the less ACIDIC and better it is for your health.  So I still prefer to eat my healthy 'spaghetti' the healthier way which I have prepared here!

Prepare ingredients and mix into 
a serving bowl.

Ingredients:

1. Shred 1 zucchini.
2. A handful of washed Enoki mushrooms.
3. Cube 2 capsicums.
4. Cube 2 celery stalks & chop 1 cup leaves.
5. Chop 1/2 raw onion into shreds.

Sauce:

Then add cooked sauce into ingredients.

1. Saute 1 minced onion, 2 cloves garlic & 2" ginger.
2. Add tomato sauce and cook stirring till the sauce thickens.
 

You have a gluten-free and delightful 
Shreds of Colours! 

©Joy Madden, June 2013

NB.  Other vegetables you can also shred and include to your repertoire of colours are:

bean sprout

runner bean

carrot

butternut

pumpkin

potato

pumpkin

yellowcourgetteandsquash

yellowcrooknecksquash

mushroom