Monthly Archives: November 2013

Raw Vegan Spaghetti Recipe

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This recipe is gluten-free, vegan, and raw.

Preparation Time: about 45 min

Serves: 4, more or less, depending on how hungry you are 🙂

 

 

This recipe for what I like to call ‘raw spaghetti’ is composed of zucchini pasta topped with an altered version of raw sundried tomato marinara sauce found at feedlife.ca.

 

For this recipe, you will need a spiralizer (such as the Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer) or another piece of kitchen equipment that can make noodles out of zucchini.  If you don’t have a spiralizer, you can check out this blog post on ohsheglows.com which details how to make veggie pasta with a julienee peeler: how to spiralize vegetables.

 

Here are the ingredients you’ll need:

For the pasta: about 3 zucchinis to serve 4 (I used 2 which made 2 large bowls of pasta)

For the sauce:

-9 fresh medium-sized on-the-vine tomatoes

-1 red bell pepper

-a handful of fresh basil leaves

-a couple sprigs of fresh parsley

-2 tablespoons lemon juice

-1 clove of garlic

-a dash of cayenne pepper, more or less depending on your taste preferences

 

Start with making the pasta.  Below are pictures of the zucchini being spiralized…

 Next, prepare the tomatoes, pepper, herbs, garlic, and lemon juice for putting into the food processor…

 And dump them in. 🙂 

Pulse until blended but slightly chunky for the sake of texture.

Adorn your zucchini pasta with the fresh tomato sauce and a decorative basil leaf or sprig of parsley and you’re on your way to a delicious and healthy meal!

 

Raw Oatmeal

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Okay, so we’ve all been taught that oatmeal is healthy, right?  But is there a way to make it even healthier?  One suggestion is to eat it raw.  Instead of cooking all the nutrients out, you can simply soak the oatmeal overnight and have it ready for the next morning – perfectly quick, perfectly nutritious, perfectly raw.  Just add the same amount of water as oatmeal – a 1:1 ratio (1 cup of oatmeal = 1 cup of water).  Top it with your favorite fruit and spices and drizzle on a healthy sweetener like maple syrup – yum!

 

Mediterranean Quinoa Salad Recipe

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 This recipe is gluten-free and vegan

Prep Time: About 1/2 hr.

Ingredients:

225 g (uncooked) Quinoa

Cucumber (1 large or a few small)

About 1/4 – 1/2 cup of Peas (frozen)

2 Bell Peppers

Onion – green or red

Fresh Dill

 

Cook your quinoa as directed on the package.  Chop the onion, cucumber, bell peppers, tomato, and dill.  For the peas, you can either lightly cook them or pour boiling water over them to defrost.  Mix together and enjoy!