New Recipes : Tomato Spaghetti & Rice Pudding

New Recipes : Tomato Spaghetti & Rice Pudding

Tomato Spaghetti

Ingredients:

👉 1 Eat Water Spaghetti

👉 1 cloves of garlic chopped

👉 1 tbsp olive oil

👉1 stalks of celery finely chopped

👉 200g chopped tomatoes

👉 A handful of cherry tomatoes \xa0

👉 1 tsp Worcestershire sauce (optional)

👉 1 tbsp sweetener

Method:

1.Heat the olive oil over a medium heat frying pan, add the garlic and cook for around 2 minutes, add the celery, cherry tomatoes
and cook for further 10 minutes.

2.Add chopped tomatoes, sweetener and Italian herbs, simmer for around 15 minutes.

3.Drain your spaghetti, add to the tomato sauce and mix well, serve, top with some fresh parsley and Parmesan cheese.

Summary:

Heat the olive oil over a medium-heat frying pan, add the garlic and cook for around 2 minutes, add the celery, and cherry tomatoes and cook for 10 minutes. Add chopped tomatoes, sweetener and Italian herbs, and simmer for around 15 minutes. Drain your spaghetti, add to the tomato sauce and mix well, serve, top with some fresh parsley and Parmesan cheese.

Rice Pudding

Ingredients:

👉 1 Eat Water Slim Rice

👉 1 cup plant based milk

👉 2 tsp erythritol or preferred sweetener

👉 1 tsp chia seeds

👉 1 tsp vanilla essence

👉 1 tbsp plant based yoghurt

👉 Fresh raspberries to top

Method:

1.Rinse the slim rice under the tap for around 30 seconds

2.Add to a sauce pan with the milk, simmer for around 5 minutes

3.Add the erythritol, chia seeds, and vanilla essence and cook for around 10 minutes or until the liquid has reduced
4.Remove from the heat and add the yogurt
5.Serve in a jar layering it with some sugar free raspberry jam and top with some fresh raspberries

Summary:

Rinse the slim rice under the tap for around 30 seconds and Add to a sauce pan with the milk, simmer for around 5 minutes.

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