Raw Zucchini Spaghetti with Marinara Sauce

Raw Zucchini Spaghetti with Marinara Sauce

 

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Author: Mizpah Matus

Serves: 4

source from:http://rawfoodsolution.com/raw-zucchini-spaghetti-with-marinara-sauce/

Ingredients

• 4 medium zucchini
• 1 1⁄2 cups grape tomatoes
• 4 large dates
• 1 tablespoon fresh oregano
• 2 tablespoons fresh basil
• 1 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon hemp seed oil
• 1 teaspoon Himalayan salt

Instructions

1. Prepare the zucchini into spaghetti strands with a spiralizer. Alternatively you may slice the zucchini into long thin strands with a knife or vegetable peeler but this is more time consuming.
2. Sprinkle zucchini with salt and let stand for at least 30 minutes.
3. Prepare sauce by blending all remaining ingredients. Taste and adjust seasonings if necessary.
4. Squeeze and drain excess fluids from zucchini.
5. Place individual portions of zucchini noodles on serving plates.
6. Top with sauce and sprinkle with chopped fresh parsley or basil.

Notes

For extra flavor and texture you can add a couple of tablespoons of chopped olives or sundried tomatoes to the sauce after blending. 
You may also substitute fresh rosemary in place of oregano.

Cilantro Chimichurri Sauce

Cilantro Chimichurri Sauce

 

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Source:http://rawfoodsolution.com/cilantro-chimichurri-sauce/

Author: Manuel Villacorta

Serves: 12

Ingredients

• 1 bunch cilantro, roughly chopped
• 2 cloves garlic
• 2 teaspoons dried oregano
• 2 tablespoons white wine vinegar
• ½ cup sacha inchi oil (or olive oil)
• ½ teaspoon salt

Instructions

1. Put all the ingredients in the bowl of a food processor and process until smooth and homogeneous.

Notes

Reprinted with permission from "Whole Body Reboot: The Peruvian Superfood Diet to Detoxify, Energize and Supercharge Fat Loss" by Manuel Villacorta.

Nutrition Information

Serving size: 1 tablespoon Calories: 89.5 Fat: 9.5 Carbohydrates: 0.5 Sodium: 98 Fiber: 0.5 Protein: 0

Raw Pad Thai Noodles

Pad Thai Noodles

 

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Author: Mizpah Matus

Serves: 3

Ingredients

• Noodles:
• 1 packet kelp noodles
• 1 tablespoon lemon juice
• 1⁄2 cup red or yellow pepper, julienned (a combination is nice)
• 2 green onions, sliced
• 1 cup red or green cabbage, shredded
• 1⁄2 cup mung bean sprouts
• 1⁄4 cup cilantro, chopped
• 2 tablespoons chopped nuts (your favorite)
  
• “Peanut” Sauce:
• 1⁄4 cup raw almond butter (or 1⁄2 cup raw almonds) 2 tablespoons coconut sugar
• 2 tablespoons lime juice
• 1 tablespoon coconut oil
• 1 tablespoon tamari
• 1 tablespoon ginger, diced small
• 1 teaspoon coconut vinegar
• 1⁄2 -1 teaspoon hot sauce or fresh chili
• 1⁄4 cup water

Instructions

1. Soak noodles in fresh water with lemon juice for at least thirty minutes, then drain and add to a bowl. (This helps to soften the noodles and improve their texture.)
2. Blend sauce ingredients until smooth then taste and adjust seasonings and add to kelp noodles.
3. Add peppers, cabbage and green onions and toss well to combine.
4. Divide the mixture between individual serving dishes and top with mung bean sprouts, cilantro and chopped nuts.

Source from : http://rawfoodsolution.com/pad-thai-noodles/