I’m starting to look forward to the Christmas hols now – not far to go! I want to do something a bit different for my Christmas meal this year, so I’m having fun thinking about new possibilities for festive fare 🙂
This time of year, when it’s cold, is when raw pasta dishes take on a whole new meaning for me. For those of you who don’t know, when I say ‘pasta’ I mean the raw vegetable kind, which I explain how to make in today’s video.What’s different about this time of year is that I start adding in cooked gluten-free pastas and noodles (like brown rice noodles) to my raw veggie pastas. This heats up the whole dish and gives the all-important comfort factor that we need in autumn and winter If you’ve got my recipe book and want to follow along, the recipe is on p.188 🙂
Over to you …
If you feel inspired by today’s post and video, please leave a reply at the bottom of the page 
. I love to hear from you! x
Susan
Saskia,
I’ve made the sauce before from your book – and it is DELICIOUS. When you say you would add “one wrap” of soba noodles for each person, is that a whole package per person? Can you define a “wrap”?
Thanks again for your wonderful blogs!
Susan
Saskia
I’ve just seen I missed your comment, Susan! I get rice or buckwheat noodles which are divided into 3 with a paper ‘wrap’ around each section – so basically my ‘wrap’ is one third of standard pack of gluten-free noodles, like good quality buckwheat or brown rice noodles. I hope that helps! xx