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Sun Dried Zucchini Pasta- Raw Cuisine By Melissa Henig And Jon Ham

Trainerjon's picture
Here's Jon Ham and Melissa Henig cooking (or not) up some raw Sun Dried Zucchini Pasta using a food processor, and the ingredients above. The advantage of eating raw food is that all the enzymes and proteins are not denatured, thus provide more of a nutritional advantage for your body. This recipe is guaranteed to mix it up for you and teach you that raw food can be tasty and is healthy for you.
Ingredients
  Zucchini 1 Large, peeled
  Sundried tomatoes 1 Cup (16 tbs), soaked in water
  Dates 2 , pitted and soaked
  Garlic cloves 2
  Macadamia nuts 1⁄4 Cup (4 tbs)
  Roma tomato 1
  Dried oregano 1⁄4 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Red onion 3 Tablespoon, dice
  Basil leaves 4
  Italian herb mix 1⁄2 Teaspoon
Directions

MAKING
1. Peel the zucchini and using the peelers continue to peel through the entire zucchini to make shreds of pasta. Add to a bowl.
2. In a food processor, add the sundried tomatoes, pitted dates, minced garlic, macadamia nuts, roma tomato, seasalt, red onion, basil leaves and italian herb mix and pulse a couple of times. Then, let the processor run.
3. Push down the ingredients and blend again. Transfer into the zucchini pasta bowl.
4. Mix the zucchini pasta and the sauce well together.

SERVING
5. Plate and serve.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Blending
Ingredient: 
Zucchini
Interest: 
Healthy
Preparation Time: 
30 Minutes
Servings: 
2

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