Zucchini Spaghetti with a Rich Raw Tomato Sauce

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I could never imagine myself eating a raw diet on a permanent basis, but I can imagine enjoying the health benefits and taste of something so easy to prepare.  Quick, wholesome, low in fat, and beautiful in aroma and colour.  I loved the taste with a drizzle of extra virgin olive oil – and I felt one with nature.

INGREDIENTS

2 cloves garlic

10 zenguli tomatoes, roughly cut or whole

1 Tbsp olive oil

Himalayan salt to taste (available in the US here, or here in the UK)

a small handful of fresh basil leaves

a pinch of coconut sugar (buy here in the US, or here in the UK)

METHOD

Place the ingredients in a high-speed processor, and process until smooth.  Then remove.  Heat gently on a low heat for a few minutes, until warm (generally speaking, raw vegan food is no longer considered raw if it heated above 115ºF/ 46ºC, but if it is not important that this dish is raw, feel free to heat to a higher temperature).

Serve onto slightly pre-steamed zucchini strips (to make these you can use the excellent Paderno World Cuisine Spiral Vegetable) – and Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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2 Responses to “Zucchini Spaghetti with a Rich Raw Tomato Sauce”

  1. healthy advantages of tomatos Says:

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  2. Miriam Says:

    :)

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