In this BONUS recipe post I want to share with you what my favorite dinner looks like starting late November through December. This is the period of pomegranates and butternut squashes, so we are adding these two foods into the dinner picture. 👌

As for tomatoes and zucchinies – summer is definitely their prime time, but even in winter you can find first-class cherry tomatoes, and sometimes even zucchini. 🍅🍝

Anyhow, I hope you will enjoy this dinner! 👩‍🍳☺️

🍹 Aperitif – pomegranate – orange juice 🎯

Ingredients:

• 1 pomegranate
• 1 large orange

Preparation

• Cut the pomegranate and orange in halves.
• Juice both halves of both the pomegranate and orange.
• Pour the juice into a glass.
• Serve the juice as an aperitif.
  
  

🍲 Warm cream soup

And again, that creamy butternut squash pudding – cannot go without it! 🧡

Serve the warm creamy pudding for which the recipe is HERE as a warm cream soup before the spaghetti.

🍝 Raw Spaghetti

Ingredients:

• 3.3 lbs / 1.5 kg zucchini
• 7 oz / 200 g cherry tomatoes
• 1/2 cup dill
• 0.5 oz / 15 g whose seeds
• 0.5 oz / 15 g sesame seeds
• 1 teaspoon dried celery
• 1/2 teaspoon dried chives
• a cup of lamb’s lettuce

Preparation

• Soak chia seeds in water for about half an hour.
• Peel the zucchinis.
  Spiralize the zucchinis.
  Put the spaghetti in a bowl.
• Put in a blender the remaining zucchini middles, chia seeds, sesame seeds and herbs.
  Blend these ingredients into a white sauce.
  Pour the sauce over the spaghetti.
  Mix the sauce into the spaghetti.
• Chop the cherry tomatoes in halves.
  Add the cherry tomatoes and lamb’s lettuce to the spaghetti.

  

• Serve an aperitif, warm cream soup and spaghetti.

  

• Enjoy!

With love,
Your Health Glows Chef
👩‍🍳💖