Zuccini Pasta with Raw Tomato Sauce

This is a super easy delicious way to get a raw meal into your week. It is very refreshing, while staying delicious and light.  Hope you enjoy!

Zuccini Pasta with Raw Tomato Sauce

2 large zucchini, julienned or spiralized

Raw Tomato Sauce
4-5 very ripe tomatoes, diced
1/4 cup kalamata olives, diced
1 tbsp capers
1/2 tsp sea salt
crushed black pepper

Place all ingredients and let sit in room temperature.  The sauce is great immediately but even better after it sits for 2 hours.

Mix ingredients and enjoy!

Amazing Raw Mango Dessert

I was talking with my sister on Skype a couple of weeks ago and she was chowing down on left over dessert from the night before.  In between mouthfuls she was telling me how amazing this dessert is and how she has made it 3 times in the past week and half.  If my sister is this excited about something I know I have to try it too.

I have made this twice so far.  The first time I only made only half the recipe, and I assure you, you should make the whole recipe.  You'll be craving it for days.  The second time I made it our friend Christian came over for dinner.  As soon as he heard the dessert was raw he was not really interested.  When he tried this amazing dessert he couldn't believe it, and even requested seconds. This is definitely a winner and I recommend you make this tonight!

Amazing Raw Mango Dessert

serves 6

Crust:

3 cups pecans

1 tbsp vanilla extract

3/4 cups dates, pitted

1/2 tsp sea salt

Syrup:

3/4 cup dates, pitted

3 tbsp coconut oil

2 tsp vanilla extract

1/3 cup water, more as needed

Filling:

4 ripe mangos, cut into small bite-size pieces

1/2 cup fresh or frozen blueberry, defrosted if frozen

1/2 sliced strawberries 

Directions:

1. Place pecans and salt into a food processor and process until a powder-like consistency forms.  Add dates and vanilla and process until a dough like consistency forms.  Remove from the food processor and set aside.

2. For the syrup place dates, coconut oil and vanilla extract into food processor and process until smooth.  Add water, a syrup type consistency should form.  If too thick add in water.

3. Mix all fruit with syrup.

4. Press the crust into a individual ramekin (I used a circular mold) or make a large portion and press in the serving platter.  Top with the syrupy fruit.  And OMG enjoy!  

***Adapted fron Ani Phos Raw Mango Blueberry Cobbler

Raw Pad Thai

What the heck are kelp noodles? I have been reading about kelp noodles online for quite some time now.  First, they are raw so they are great for people who are trying to eat a raw diet, but also sick of zucchini noodles.  Coming from a person that has been eating raw zucchini noodles three times a week, this could happen very quickly.  They are clear noodles made out of kelp, a type of brown seaweed.  They do not taste like pasta at all, but they do look like pasta and you are able to prepare them like other pasta dishes.  They do not have much of a taste but they are great at absorbing rich flavors like pesto, alfredo, and pad thai.  They are very low in calories, about 35 a serving!  They are ready right out of the bag.  Just rinse with warm water.   

Where can I find these kelp noodles?  They are available at most asian markets.  And now because of the hype they are also available at whole foods.  They are a great alternative to eating an enormous bowl of pasta on a week night.

Raw Pad Thai

Serves 2

1 pack of kelp noodles, rinsed in warm water

1 zucchini, julienned  

5-6 leaves of chard, or other type of green, cut into ribbons

1/2 cup mung bean sprouts

1 jalapeño 

3 Tbsp raw peanuts

Sauce 

2-3 Tbsp coconut oil

3 Tbsp Tamari or soy sauce

1/2 cup raw peanuts

2 Tbsp tahini paste

2 limes juiced

1/8 tsp chili powder

1/3 filtered water

Directions:

1. Blend all ingredients for the sauce in a blender until smooth.

2. Mix all the ingredients for the Pad Thai together in a mixing bowl. Top with the sauce.  I used my hands to massage the ingredients together.  Let stand in the refrigerator for 30 minutes.  Enjoy!

Raw Stir 'Fry'

I know I know stir fries cannot be raw.  But what if you can get some amazing flavor on raw veggies and make into the stir minus the fry. Try this recipe it's really yummy and we scarfed it down in less then 10 minutes.

Raw Stir 'Fry'

1 small bunch chard, or other green

1/4 diced mushrooms, I used baby trumpet mushrooms

2 small or 1 large pepper, I used gyspy

1/4 onion, sliced thinly

1/2 large zucchini, diced

1/4 mung bean sprouts

2 Tbsp Olive Oil

3 Tbsp Tamari, or soy sauce

1 Tbsp Brown rice vinegar

1 Tbsp Miso paste

1-2 tsp of Siracha (I used homemade but store bought is good too)

Directions:

1. Place all ingredients for sauce in bowl and mix together.

2. Place all veggies in a mixing bowl and mix with sauce.  I would use your hands to really soften the veggies.  You can leave it to marinade for 30 minutes, but we ate it right away and it was yummy!

Homemade Almond Milk

I'm sure most of you have tried almond milk out of a carton box.  This recipe blows that stuff out of the water.  This is so creamy and delicious, it seriously is amazing right out of the jar.  I would highly recommend to get raw un-pasteurized almonds.  They are difficult to get but you can order them online if needed.

Raw Almond Milk

1 cup almonds, soaked in filtered water overnight

3 1/2 cup filtered water

1 vanilla bean scraped, or 1 tsp vanilla extract

1 medjool date, pitted

1/8 tsp sea salt

Directions:

1.  Soak for 24-36 hours. I soak mine for 36 hours, which makes the milk much creamier.  If your in a pinch 2 hours will do, it just wont be as creamy.

2. Place all ingredients in a high powered blender and blend on high.

3. Use a nut bag (no pun intended) to strain the milk.  You can also use a couple of layers of cheese cloth or even a clean sock.  It'll take some work to strain the milk.  After your finished, place milk in a jar and keep in the fridge one week.  Do not throw away your almond pulp.  More recipes to come on how to use your pulp!

Zucchini Pasta with Vegan Pesto Sauce

I wish pasta was good for you.  I would eat it every single day but alas it is not meant to be.  Zucchini pasta is a good alternative. You have to go into it knowing it will never ever taste like pasta.  If you have that mentality going into it you won't be disappointed and realize its not half bad.  

I used a spiralizer to make the pasta but you can absolutely use a mandolin or julienne peeler.  Recently I bought my spiralizer and I can't stop using it.  The zucchini does resemble pasta and you can twirl it onto your fork like pasta too.  I use the the Benriner cook helper slicer.  It's a bit smaller then other spiralizers which is great for my little kitchen.  You can buy yours on Amazon. 

Zucchini Pasta with Vegan Pesto Sauce

2-3 large zucchini, spiralized or juliened

Handful of grape tomatoes

Vegan Pesto Sauce

1 large bunch of basil, about 1 1/2 cups

1/4 walnuts, pecans, or pine nuts

1 Tbsp miso paste

2 Tbsp nutritional yeast

2-3 Tbsp olive oil

Salt and Pepper to taste

Directions:

1. Place all ingredients for pesto sauce but olive oil into food processor and blend.  Once blended add olive oil.  For unused portion place in jar and top with a little olive oil and will keep in the refrigerator for a week or two. 

2. Use 2-3 tablespoons or sauce and mix with 'pasta' until softened.  Mix in tomatoes.  

Raw Tacos

I have made these several times with rave reviews from my husband. I love mexican food, what I don't like is the way I feel after eating it.  This is a good substitute for days that, well you just need to feel light.  These tacos are absolutely delicious and leave you full! The walnut filling is surprisingly meaty and brings the whole dish together.  Although you don't need to make all these components to have delicious tacos the walnut filling is a must.

Raw Tacos 

Walnut 'Meat' taco filling

1 cup raw walnuts
1 tbsp tamari or soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp chilli powder
1 tsp olive oil

Directions:

1. Put all ingredients in food process and pulse till mixed.

Tomato Salsa

2 heirloom tomatoes
1/2 onion diced
1/2 gypsy pepper (or any other peppers you have)
1 yellow pepper
1/2 jalapeño
2 tbsp diced cilantro
2 tsp raw honey
1 tbsp rice vinegar
1/2 lime juiced
1 tbsp olive oil

Directions:

1.  Dice all ingredients and mix together.

Raw Tomatillo Salsa
 I saw this recipe by Rick Bayless and figured it is good enough for him it has to be good enough for me. 

2 cups tomatillos husked
2 garlic cloves
1/2 cup cilantro
1 jalapeño

Directions:

1. Places all items in food processor and pulse till smooth.

Cashew Cream

1/2 cup raw cashews, soaked overnight or at least 4 hours
1 garlic clove
1/4-1/2 cup water
1/2 lime juiced
1/4 chili powder
Salt and pepper to taste

Directions:

1. Put all ingredients into a high powder blender.  I use the Vitamix, my dream machine.  Process till smooth.

Extra ingredients:

Avocado
Cabbage
Collard greens
Romaine
Sprouts
Limes for squeezing


Arrange your ingredients inside you shell, either cabbage, romaine, collard greens ect.  Take a big bite!

Raw Chocolate Mousse

Chocolate... A women's best friend and also an enemy.  I am a known late night chocolate eater, I swear it's imbedded into my DNA.  This is a healthy alternative to late night chocolate munching.

Cocoa
Raw cocoa is filled with beneficial macronutrients and flavonoids unlike the processed chocolate which is rich in sugar and other additives. Raw cocoa is one of natures highest natural source of magnesium.  It is also an excellent source of calcium, copper, zinc, and iron.  Raw cocoa have been shown to help in circulation, reduce cholesterol, and boost energy.  It is rich in anti-oxidants that have shown to improve cardiovascular risk.  Oh and ladies it has been shown to help with PMS symptoms... what?!?!?

Raw Chocolate Mousse

1/2 cup cashews, soaked overnight (or not)
1 avocado
1/2 cup raw chocolate cocoa nibs
2 tbsp honey or maple syrup
1/2 cup or more of water, or almond milk
2 medjool dates

Directions:

1. Place all ingredients into high powered blender.  Blend until smooth.  Place into individual cups and place in the refrigerator for one hour or freezer for half an hour.  Top with walnuts and strawberries... Yum! My husband practically licked the jar.  This dessert is perfect to make ahead of time.  Flavors are even more delicious the next day.