Posts Tagged ‘garlic’

Pasta

If you don’t like cheese this is not for you.  If you don’t like noodles, this is not for you.  However, if you’re one of the billions of smart people out there who love the creaminess of Alfredo this is dedicated to you!  If you want a pasta that’s not as heavy and doesn’t leave you feeling so full, it’s for you.  A pasta with more nutrient dense calories than regular pasta.  If you want a pasta that just tastes freakin delicious, you clicked the right spot.

How do we get raw pasta?  Firstly, we could search the shores far and wide for the exotic “Kelp noodle”.  We could search online and pay a gazillion dollars for shipping and handling. We could go into every health food store within a 100 mile radius and get funny looks or shrugs(remember I’m in the south).  So that won’t do.  We could try to think of some way to create our own noodle from scratch using flaxseed instead of egg, sprouted flour instead of white, and dehydrate??  Sounds like a complicated mess.  We could buy a fancy spirolini tool and surely our pasta woes would go away.   Well you are more adventurous than I, because I am simply going to vegetable peel some zucchini, and maybe, if I’m feeling brave, some squash or carrots.

When making your noodles, think fettuccine for the thickness and size of the noodle.  Simply peel away all the green from the zucchini or outer part of whatever vegetable you decide to use.  Then peel each side of the vegetable lengthwise, rotating it as you go.  For us, three zucchini equals about two servings, or one for me two for Todd.  Lol.   Letting the noodles sit out for a while helps them to become softer.  Additionally, you can soak them in water.  Sometimes I rub them with olive oil and a little sea salt.  You’ll just have to try different techniques to see what you prefer.

What shall you put on those naked noodles?  Why! A delicious cheese sauce of course. (Today anyways.)

Rawfredo Sauce:

1 cup soaked cashews

1 teaspoon sea salt

1 teaspoon pepper

2 cloves garlic, minced

1/4-1/2 cup water

Directions:

Throw everything in the food processor and blend.  You can add a little lemon juice if you like.  Make sure not to add to much water or it won’t be as thick and creamy.  Give it plenty of time to blend so you won’t bite into a chunk of cashew.

To this mix I like to add:

Marinated Mushrooms:

Namu Shoyu Sauce

Minced Garlic

Olive Oil

1 cup mushrooms

Directions:

Add a small amount of each ingredient to the mushrooms.  Give the mushrooms a massage, they’ve had a hard life and you have know idea what they went to get here, what with being removed from their dark stump and all.  Set them in the dehydrator to get warm and soft, but not too long.  Usually I just have them going while I’m preparing everything else.

I also like to add in diced red bell pepper, or whatever other vegetable I fancy at the time.

Now who wants cold pasta?  Not I.  So I “cheat” a little bit (Don’t tell the crazy raw foodist clan or they come burn my stove down!)  I put the whole mix into a pan and cook over VERY low heat standing right over it and stirring it constantly.  This allows everything to meld together and get nice and warm.  Hint: if it were to get over 115 it would burn your tongue.  So it should be warm, not hot.  When I first gave this to Todd, he didn’t know what it was, he just knew it was delicious.  He thought I had actually used alfredo sauce and was wondering where I got the noodles from.  Basically, you HAVE to try it.  It’s law.

What’s so great about this pasta for our bodies?  Because you’re not cooking it, it’s going to have enzymes and be easier to digest, while providing energy, which is the purpose of food in the first place.  The zucchini is low in calories, while it doesn’t shine with any single vitamin zuccihni is just all around good for you with a few B vitamins, vitamin A, vitamin C, amino acids (to build protein), iron, and other minerals.  It also high in fiber.

The cashews provide good fat and fiber to help you feel satisfied.  If the cashews are truly raw and soaked they will contain enzymes, specifically lipase, which helps your body break down the fat.  While cashews and nuts ARE high in calories and fat, studies have been conducted that show people who snack on nuts tend to have a healthier weight than those who don’t. Yay!  The key, as always, is moderation.  If you have a nut based meal for lunch, you probably wouldn’t follow with a nut based snack and nut based dinner.  It just depends on your calorie and fat needs.

Just in case you’re more of a dip your toe into the water kind of person or you don’t have a food processor I’ll be nice and share.  If you want to try the noodles, but not the cashew alfredo cheese, here’s a recipe I made before I ate mostly raw:

Skinny Alfredo Sauce:

1/4 cup low-fat or fat-free plain organic yogurt

4 oz organic low-fat cream cheese

1 teaspoon garlic powder

1 cup of PLAIN almond, soy, or fat free organic milk

1 teaspoon sea salt

Directions:

Combine yogurt and cream cheese in a sauce pan until mostly melted.  Add garlic and salt and slowly pour in the milk while continuing to whisk the mixture.

Now you can enjoy your vegetables and your pasta too!

Renee

Strawberriiiiies

It seems like we skipped spring and went straight to summer.  Today was in the high 80s, but that’s how Georgia does it eh?  I’m not complaining, I absolutely loooooove the warm weather.  Nothing stopping me from being outside.  Easter was lovely spent at Callaway Gardens.  I need to go back when their organic veggie garden is open for business!

Strawberries are in season and cheeeeap!  Right now I’m sipping on a strawberry smoothie and it would be morally wrong not to share.  It’s pretty simple :

1 cup water

1 overflowing cup frozen strawberries

1 tablespoon chia seeds (optional)

1 tablespoon agave or honey OR 1/2 teaspoon stevia

A splash of natural vanilla extract

Blend everything together and BAM: springtime in your mouth.  You could of course use raw nut milk for a creamier, richer, more decadent shake.

I vow to try this smoothie by http://www.rawfamily.com/recipes.htm someday simply because of the awesome name.  I want a party in my mouth….who doesn’t?  Really?

Party in Your Mouth Green Smoothie

Sergei Boutenko
1 small pineapple, cored
1 large mango, peeled
½ head romaine lettuce
½ inch fresh ginger root
Yields 2 quarts

Lunch was simple cabbage and carrots.  Kind of like a cole-slaw.  As simple as it sounds I’ve been loooovin it lately.  I love tart so throwing some Apple Cider Vinegar on it makes it just right for me.

Dinner?  This wonderful raw lasagna recipe I found on http://goneraw.com/node/4974 by elizabethh.  I’ll write out the recipe since I messed with it a bit.  I have a beautiful picture I took of it, but can’t get it on here right now.

Raw “Lasagna”:  

1 1/2 cups cashews, soaked at least 1 hour

1 1/2 tablespoons lemon juice

3 teaspoons nutritional yeast

1/2 teaspoon celtic sea salt

1/2 teaspoon fresh black pepper

1 teaspoon fresh finely chopped basil

1/2 teaspoon of fresh minced garlic

1 long and thick zucchini , peeled, and sliced into thin, wide strips with a peeler or mandoline

2 tablespoon extra virgin olive oil

1 dash celtic salt

portabella mushroom caps, sliced into thin, wide and long slices

1 big tomato, sliced into thin, wide slices (make sure it’s a juicy one)

1 cup spinach spinach, chopped

What to do:

Whirl the cashews, lemon juice, yeast, salt, pepper, basil, and garlic all together in a blender or food processor.  You won’t it to be pretty smooth, but it’s ok if it has some cashew chunks to give it more of a ricotta texture.

Rub the olive oil into the zucchini slices. Set aside.

Rub the leftover olive oil into the mushrooms and spinach.  You can add additional sea salt if you like.

Create layers: Zucchini, cheese, tomatoes, mushrooms, spinach.  Repeat until you’ve used everything.

Dehydrate at 130 for an hour.  Don’t leave it at 130 longer for an hour as this would cause the food to actually reach that temperature and defeat the entire purpose of eating it raw in order to keep the enzymes.  After an hour at 130 reduce to 110 for 30-1 hour.

If I didn’t have a dehydrator I would definitely consider making this by wrapping Aluminum foil on top and setting it outside.  Sounds crazy but I think it’s hot enough.  : D

I’m going to make this for my raw potluck, as well as some other goodies like raw samoas.  I also have to share my raw chocolate recipe!  If you’re lucky!

Off to conquer the night,

Renee