This dish is a raw favorite. Not only is it a good idea to increase your plant-food intake, but also to include more raw foods and meals. I love this pasta because it amazes me how much it tastes like the cooked version. You can make this dish in minutes and warm it lightly without destroying the enzymes. I made a Walnut Parmesan Cheese and sprinkled it on top. You can use either a Julienne Peeler to make the noodles or a spiral vegetable slicer. I have the orange Julienne Peeler, which is what I used to create the noodles for this dish. I put a long wood skewer into one end of the zucchini and draw the julienne peeler down all sides of the zucchini until you reach the core. Holding onto the wood skewer protects your hand from the peeler's sharp edges. The julienne peeler is extremely easy to use when using this method. I hope you will give this healthful dish a try - I know you will absolutely love it!
Raw Zucchini Pasta with Marinara Sauce
4 zucchini, peeled (peeling is optional)
1 cup Marinara Sauce (see below)
Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccini,” by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with the Marinara Sauce. Serve immediately.
Yields: 1 cup
1 ripe tomato, seeded and chopped (about ½ cup)
½ cup sun-dried tomatoes, soaked or oil-packed (drained)
½ red bell pepper, chopped (about ½ cup)
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 teaspoon dried oregano
½ teaspoon crushed garlic (1 clove)
¼ teaspoon plus 1/8 teaspoon sea salt
Dash black pepper
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.
Recipe from: Raw Food Made Easy – Jennifer Cornbleet
Makes 1/2 cup
1/4 cup walnuts
1/4 cup nutritional yeast (Kal, nutritional yeast is fortified)
1/2 tsp. sea salt
(grind in small blender until fine)