The founder and nutritionist behind the popular JSHealth vitamin empire has shared alentil spaghetti bolognese recipe perfect for those looking for a plant-based, budget-friendly dinner option.
Describing the dish as 'divine', Jessica Sepel, from Sydney, uses a mix of zoodles (zucchini noodles) and spaghetti to boost the veggie content and serves it with fresh herbs and parmesan cheese (or nutritional yeast) for extra flavour. ⠀⠀⠀⠀⠀⠀
To start, heat olive oil in a large non-stick frying pan over a medium high heat and add brown onion, garlic, carrot and celery and cook for five minutes or until they’ve softened.
The founder and nutritionist behind the popular JSHealth empire has shared a lentil spaghetti bolognese recipe perfect for those looking for a plant-based, budget-friendly dinner option
Recipe: How to make Jessica Sepel's Healthy Lentil Bolognese
Serves 4
Ingredients
2 tbsp extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 brown onion, diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 garlic cloves, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 carrot, diced⠀⠀⠀⠀⠀⠀⠀
1 stalk celery, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups mushrooms, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
sea salt & black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 400g tin lentils, rinsed & drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 400g tin tomatoes⠀⠀
To serve
3 zucchini⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g pasta of choice, we use pulse pasta⠀
parmesan, optional⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ bunch basil, leaves picked
Method⠀⠀⠀⠀⠀⠀⠀
1. Heat the olive oil in a large non-stick frying pan over a medium high heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Add the brown onion, garlic, carrot and celery and cook for 5 minutes or until they’ve softened. Add the mushrooms and cook for a further 3-4 minutes or until browned. Season to taste with sea salt and black pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Add the rinsed lentils and tinned tomatoes. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until the sauce has thickened.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. To make the zoodles, use a vegetable spiraliser or vegetable peeler and knife, cut the zucchini (skin on) into thin, noodle-like strips (zoodles). Set aside in a large colander.⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Meanwhile, cook the pasta as per the packet instructions. When draining the pasta from the water, do so using the same colander that the zucchini noodles are in. The steam will lightly cook the zoodles.⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. To serve, divide the pasta and zoodles across 4 serving bowls. Top with the lentil Bolognese, grated parmesan and fresh herbs.
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Add the mushrooms and cook for a further three to four minutes or until browned and season to taste with sea salt and black pepper.⠀⠀⠀⠀
Next, add rinsed lentils and tinned tomatoes, stir well and bring to the boil, then reduce the heat and simmer gently for 15 - 20 minutes or until the sauce has thickened.⠀⠀⠀⠀
While it is simmering, use a vegetable spiraliser or vegetable peeler and knife, cut the zucchini (skin on) into thin, noodle-like strips (zoodles) and set them aside in a colander. ⠀⠀⠀⠀⠀⠀
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Cook the pasta as per the packet instructions and when draining it, do so using the same colander that the zucchini noodles are in.
The steam from the water will lightly cook the zoodles.⠀⠀⠀⠀⠀⠀⠀⠀
To serve, divide the pasta and zoodles across four serving bowls and top with the lentil bolognese, grated parmesan and fresh herbs for a delicious hearty dinner.
Jessica is the creator of JSHealth : a 'miracle' range of vitamins that sells somewhere in the world every 27 seconds and is the second most popular brand in Australian pharmacies
Jessica,32, is the creator of JSHealth: a 'miracle' range of vitamins that sells somewhere in the world every 27 seconds and is the second most popular brand in Australian pharmacies.
Jessica previously told FEMAIL that despite her incredible success, she hasn't let herself get carried away with wealth and has a close relationship with her following on social media platforms where she shares recipes and health tips.
Never in this whole journey have I been like "let's sit down and launch a range of vitamins",' Jessica told Daily Mail Australia.
Recipe: How to make Jessica Sepel's Cajun Salmon and Zucchini Spaghetti
Ingredients
* 2 small salmon fillets, sustainably sourced where possible⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 2 tbsp Cajun spice⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 2 tbsp extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 1 garlic clove, crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 3 zucchini, spiralised⠀⠀⠀⠀⠀⠀⠀⠀
* 15 cherry tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
* sea salt & black pepper, to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
* 1 lemon, in wedges, to serve⠀
Method
1. Coat the salmon fillets in the Cajun spice. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Heat a large frying pan over the medium heat. On one side of the pan, drizzle 1 tbsp olive oil and the crushed garlic. Fry the garlic in the oil until it starts to brown.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Next, add the spiralised zucchini, tomatoes, more olive oil, sea salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Add the salmon fillets to the other side of the frying pan and cook for 3–5 minutes on each side until the salmon is golden.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Keep tossing the zucchini noodles in the pan until they’re cooked. After about 7 minutes, everything should be well cooked.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Serve in the pan with a squeeze of fresh lemon juice.
Serves two
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She still answers all of her messages on Instagram, and listens to her community and what they want and need.
'Every single product has come about through an issue that's been raised within the community. I've always been more gratified by customer reviews and personal stories more than by hitting KPIs and making millions,' she said.
'While it's obviously great to financially reach a certain level of success, I'm more interested in empowering women and creating a safe space for women to learn more about nutrition and health.'
