Compliments of Rick Dina, D.C.
2 medium green zuccini, as thick (fat) and straight as possible.
“Spiralize” in “Saladacco (Spiral Slicer)”, or similar machine. Shredded zuccini can work also, but the authentic “pasta effect” is not as notable.
Arrange on plate similar to pasta.
10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)
Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.
Pour nicely over the zucchini “pasta”. Some fresh curly parsley sprinkled over the top adds a nice touch!
Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation.
Add pieces of sprouted sunflower patties on top of the dish as “meatballs”.
Here's some notes:
1.) If you don't have a spiral slicer, you can use a regular vegetable peeler to make them the size of fettucini. I wouldn't use shredded zucchini. It's not the same. You can also use a mandolin slicer and it will make long match sticks size pieces. The spiral slicer is the easiest though and well worth the $25-28.
2.) Keep the zucchini separate from the marinara sauce until you serve. The zucchini is very watery and will water down the marinara sauce if you put the two together. So serve the zucchini pasta in a bowl by itself and serve the marinara in a bowl by itself.
3.) For your kids, try some rice pasta and mix with some zucchini pasta so that they can have a little bit of both worlds. I often make raw marinara and serve with regular pasta for the kids.
4.) The spiral slicer will work on any vegetable that is 1 1/2 inches in diameter or bigger. It works for turnips, carrots, beets, apples, sweet potatoes, daikon radishes, etc.
HERE is a recipe for marinara sauce:
1 1/2 c sun dried tomatoes, soaked for 1 hour or more
2 soft dates (medjool dates are the softest, remove the pit)
2 cloves garlic (Use 1 clove if making for kids)
2 c tomato, chopped
1 1/2 T dried oregano
1 t celtic sea salt (a good pinch will do)
1/3 c olive oil
2T lemon juice (optional)
* Process in a food processor until smooth.
This is a very authentic tasting marinara sauce and very delicious. Adjust the dates and garlic to your taste.
This is a GREAT recipe to begin your raw diet with. It's easy to make, tastes great and is very versatile. Dollop some on a salad or wrap in a piece of kale for a delicious "sandwich."
Mock Salmon Pate
* 2 cups walnuts
* 2 stalks celery
* 1 large red bell pepper, deseeded
* 1 large scallion
* 1/2 -1 teaspoon sea salt
Combine all ingredients in a food processor and blend until smooth.
Serving suggestions: This can be served on a plate as is, over a salad, rolled up in a green leaf or spread on crackers.
Date Nut Torte
Fudgy, creamy and sweet! And 4 ingredients! Can't beat that. I bring this with me when I’m visiting someone I’d like to introduce to raw food. People can’t believe it’s raw! And it’s one of the quickest and easiest desserts to make.
Base of Tort:
* 2 cups raisins
* 2 cups walnuts
1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy)
2. Remove from processor and mold onto a plate in a round circle about 1 1/2 inches thick.
* 1 cup dates, pitted and soaked
* 1/2 lemon, juiced
1. In a food processor, combine dates and lemon juice until smooth and creamy.
2. Spread the frosting on top of the torte.
Note: I like this served at room temperature as the frosting and torte are still sticky, but if you want a firmer texture that will be easier to slice, refrigerate it for a few hours.