Lear how to make Italian inspired raw zucchini pasta with marinara sauce and raw-mesan
Find the recipes below:
Zucchini pasta
Serves 2
2 zucchini, peeled
Use the spiral slicer to make turn the zucchini into noodles. Cut it if it gets too long. If you don’t have spiral slicer, use a slicer or the mandolin and thinly slice lengthwise.
Marinara Sauce
Yield: 2 1/2 cups
Food processor needed
1 cup sundried tomatoes, soaked in water for 30 minutes
1 1/2 cups chopped tomatoes
1/2 cup olive oil
2 cloves garlic, crushed
1/2 teaspoon salt or to taste
1/4 teaspoon cracked black pepper
2 tablespoons fresh herbs or 2 teaspoons dry herbs of your choice
Process all ingredients, except for herbs, until well incorporated but still retaining a chunky texture.
Add herbs and blend for a few seconds.
FYI: soak sundried tomatoes in a minimum water as it has the concentrated deep flavor on its own. If you add the soaking water to blend, reduce the quantity of fresh tomatoes.
Raw-mesan
Yield: 1 cup
food processor needed
1 cup cashew nuts, activated
1 tablespoon nutritional yeast
1 tablespoon paprika powder
1 teaspoon salt
Process all ingredients in the food processor into crumble.
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