Rawlicious Zuke Noodles in a Sundried Tomato Basil Sauce

Summary

Yield
Servings
SourceDanielle Arsenault, Founder of Pachavega, Raw Food Chef
Prep time
Cooking time
Total time

Description

I just love experimenting with flavour profiles and fancy kitchen equipment. When my fridge is a little bare, I resort to my imagination to lend a helping hand towards that creative culinary prowess. If one so happens to have a few sundried tomatoes and basil lying around, we know it’s going to be a good day. Throw in half a yellow zucchini, some sprouted almonds and a few spices and you’re taste buds will be singin’ in no time. On this day of experimentation, all went well. That’s because I just received a little package in the mail to really throw a wrench in the traditional status quo.

For the most part, people seem to love their carbs – especially the long stringy kind called spaghetti. Have you ever heard of the Spirooli Spiralizer?  Why this cute kitchen contraption is a wonder for making fresh veggie spaghetti noodles! Whether it be zucchini noodles, carrot ribbons or angel hair beet root, the Spirooli will trick your mind into believing you are eating pasta, minus all the heavy carbs and gluten-full filler.

When I got my spiralizer I couldn’t wait to take it out of the box and play! A quick flip through the instructions to be sure I wouldn’t slice my hand off, and voila! Ready made fresh yellow zucchini noodles - raw, vegan, gluten-free and definitely no heavy carbs that would take your body a lot longer than necessary to digest. Drizzled with a home-made raw sun-dried tomato basil sauce, this mock pasta will leave you feeling light and full of energy, unlike it’s cooked counterpart. To add a spicy kick, top with some super food Incan berries that have been soaked in warm water for half hour and a few red daikon radish sprouts which are rich in enzymes and extremely delicious.

Speaking of sprouts, I love to grow my own sprouts in the kitchen. All you need are some viable organic seeds, a piece of mesh (pantyhose will do!) and a mason jar. I get my seeds from a reputable source - Mumm’s sprouting seeds are grown on the prairies of Saskatchewan, where I grew up as a little girl. Sprouts really only take minutes a day to grow and provide us with such a wealth of nutrients, not to mention that they are totally cost effective. Did you know that one pound of sprouts provides the combined nutritional advantage of a thousand baby plants?!

Blend them up in a blender and you’ve got a whole whack of nutrient density in such a little amount. Even a handful of sprouts a day will give you a good dose of chlorophyll, or ‘green blood’ as some refer to it. It’s pretty amazing to see how close the human blood cell is to a molecule of chlorophyll. The similarity in the atom structure allows us to absorb it so quickly and then it directly starts to build our blood. Sprouts are also loaded with Vitamin C so as the weather changes, rinse a bunch of sprouts in your kitchen sink and watch them grow from day to day until they are ready to throw on salads or simply blend into sauces and soups.

Ingredients

1 c
sprouted almonds
1  
zucchini
1⁄4 c
fresh basil (Chopped)
1⁄2  
lemon (Squeeze)
1 clv
garlic
1⁄2 c
sundried tomatoes (Re-hydrated in some water)
1 T
miso paste (I like Gen Mai Miso)
1 ds
nutritional yeast
1 ds
mineral sea salt

Instructions

Drizzle with your home-made raw sun-dried tomato basil sauce and let this mock pasta will leave you feeling light and full of energy, unlike it’s cooked counterpart. To add a spicy kick, top with some super food Incan berries that have been soaked in warm water for half hour and a few red daikon radish sprouts which are rich in enzymes and extremely delicious.

Notes

If you’re curious about the Spirooli, I am in fact, holding a healthy whole foods workshop teaching you the many ways of using this fabulous machine. Come November 27th to Sarah's Place and feast upon Zucchini Noodle Marinara, Curried Apple Slaw and Walnut Pesto Carrot Ribbons – and take the recipe home with you!

Be sure to enjoy these noodles while sitting on a sunny windowsill and don’t forget to slurp up the extra sauce - dare to lick the bowl clean!

Good Books

Publisher: Brindle & Glass
List price: CDN$ 24.95