Naual Hansen

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It is an easy summer flavorful dish (and not only summer), very rich in amino acids, antioxidants and fibers. Made it several times, each time with different ingredients. Occasionally I would use chopped almonds instead of walnuts, still I find that walnuts are the best choice for this tomato sauce. Both combos (with either almonds or walnuts) are healthy because they are rich in aminos, and because they contain a complete list of healthy nutritious values (due to raw ingredients). 

 Tahini gives creamy consistency and specific earthy flavour to the sauce and elevates its taste.  Flaxseed (or chia, depending on what is going to be used) has a rolle of a binder in the sauce, as psyllium has in cashew balls.

For those who prefer spicier taste – they can add some chilli flakes on top instead of freshly ground pepper.

It tastes great with fresh leek (as in images), as well as with fresh cucumbers or paprika.




For the tomato sauce:
  • 60 gr of chopped walnuts;
  • 300 gr of fresh tomatoes blended into a cream in a high speed blender;
  • 2 tsp. of tahini;
  • 1 clove of garlic;
  • 4 tsp. of grinded flax or chia seeds;
  • 1/4 tsp of salt;
  • 1 tsp. of maple syrup;
  • some freshly ground pepper;
  • some freshly chopped basil;
  • some fresh parsley, finely chopped. 
For the zucchinis:
  • 220gr of zucchinis, sliced with spiralizer;
  • pinch of salt.
For 8 mini cashew balls :
  • 50 gr of cashew nuts, soaked in water overnight;
  • 1/4 of tsp.of salt;
  • 1 tbsp. of psyllium;
  • 25 ml of water;
  • some olive oil for drizzling.
For decorating the dish:
  • fresh parsley and freshly ground pepper.

Preparation time

25-30 min.

Cooking time




Preparation of the tomato sauce:
1. Blend tomatoes in a high speed blender into a compact thick sauce.
2. Add tahini, garlic, grinded chia, salt and maple syrup. Mix again briefly.
3. Add chopped walnuts, freshly chopped basil and timian, and a bit of ground pepper. Pulse 1-2 times. 
4. Put the sauce in the refrigerator until serving time.
5. * In case the sauce is not thick enough (due to the sort of tomatoes) add some more grinded chia or flax seeds to increase the thickness.
Preparing the zucchinis:
1. Cut zucchinis thinly with a vegetable spiralizer.
2. Add a pinch of salt  and let them rest for 2-3 minutes, then drain them from excess water.
3. Put zucchini spirals on serving plate.
Instructions for the cashew balls:
1. Blend cashews with water in a high-speed blender until creamy texture. 
2. Take mixture out of the blender and put it on a plate.  Add salt and psyllium, then whisk well together by using a spoon.
3. Let it rest for 2 minutes, then whisk well again.
4. With slightly wet hands shape 7-8 small mozzarella balls, then put them on a small plate.
5. Drizzle cashew balls with a bit of olive oil.
Combining the dish:
1. Put zucchini spaghetti on plate.
2. Pour tomato sauce over zucchini spaghetti.
3. Put cashew balls on top of tomato sauce.
4. Drizzle cashew balls with a bit of virgin olive oil (optional).
5. Sprinkle with freshly ground pepper.
6. Decorate with fresh parsley and serve.

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