Zucchini spaghetti with cashew and tomato sauce

Zucchini spaghetti with cashew and tomato sauce is a successful pasta alternative that stimulates the appetite with a flavorful combination of sauces.

Zucchini: Bitter-tasting zucchini should not be eaten. Bitter spots can be a sign that the zucchini contains poisonous bitter substances that attack the stomach and intestinal mucosa. When growing your own zucchini, you should also be aware that backcrossing home-grown seeds or crossing them with other pumpkin plants can result in an increased content of poisonous bitter substances.

Tamari: Tamari is a mildly spicy soy sauce. It is used to refine and season dishes. Tamari is made from soybeans, water and sea salt. Unlike Shōyu soy sauce, Tamari does not contain rice or wheat.

We do not consider soy sauce to be a raw food. During the manufacturing process, soybeans are usually heated because green beans of all kinds contain the glycoprotein phasin, which is toxic to humans. Phasin impairs the absorption of nutrients in the intestine, has a hemagglutinating effect (causes red blood cells to clump together) and can also destroy the intestinal villi in high doses. Heating processes (cooking, roasting, etc.) destroy phasin and thus make soybeans and products made from them such as tofu, miso or tempeh edible for humans. This means that even unpasteurized soy products are no longer actually raw food, but merely cooked food that has been "revived" through fermentation.

Cashews are rarely raw food: Cashew nuts or cashew kernels have practically always been heated, even if the packaging says "raw cashew kernels", which usually only indicates that the toxic cardol was deactivated using steam rather than a roasting process. We can only assume that the product is raw food if the process is explained in detail and checked.

Optimal storage of tomatoes: Tomatoes are best stored at 13 to 18 °C and at a relative humidity of 80 to 95%. Under good storage conditions, tomatoes can be kept for up to 14 days. Storing them in the refrigerator is definitely not recommended, as this not only reduces the production of volatile aromas, but also reduces their content in the fruit after a few days.

Storing soy sauce: Unlike tomatoes, storing it in the fridge is useful here. An opened bottle of soy sauce will last up to six months if you store it in the fridge. If you keep the soy sauce on the kitchen shelf, it won't spoil any faster, but it will lose color and flavor.

Spiral cutter: The spiral cutter is ideal for cutting vegetables into fine spaghetti-shaped strips. If you don't have a spiral cutter, you can also use a vegetable peeler or a knife.

Change the cashew sauce: Depending on your taste, you can use Brazil nuts or macadamia nuts instead of cashews.

Expanding the tomato sauce: You can add other vegetables to the tomato sauce as you like. Peppers taste very good as a vegetable in combination with zucchini and tomatoes. Eggplants also go well with tomatoes.

Alternative to soy sauce: If you don't like soy sauce or are allergic to soy, you can use herbs for seasoning or vegetable stock instead.