'Raw'sta Pasta

I had some marina'raw' sauce left over from a previous recipe that I needed to finish up. Started this dish with just the usual zucchini 'noodles' and decided to try some cucumber 'noodles' as well. Turned out to be a nice combo! Next I decided to add some more veggies and make for a raw veggie pasta dish. This is the result and I must say it was a complete success ! 100% raw, fat free, delicious, and vegan of course...

'Raw'sta Pasta

 Ingredients

• mushrooms, diced
• yellow bell pepper, diced
• green onions, sliced
• cilantro, roughly chopped
• himalayan salt & pepper to taste

Noodles

• zucchini, one per person
• cucumber, 1/2 per person

Marina'raw' Sauce

• Recipe here

Spiralize your zucchini and cucumber, set aside. You can also julienne by hand or use a julienne tool but the spiralizer is really fun and easy. I highly recommend having one if you make raw noodles often. (check notes below on spiralizer options)

Dice up your veggies, using as much as you like. Now you can either mix everything together in a seperate bowl and transfer to individual serving dishes or you can serve and mix right in your serving dish. Top with sliced green onions, himalayan salt & cracked pepper to taste.

Notes: You could also use raw nut meat with this as well. The nut meat is a combination of walnuts and mushrooms...really delicious ! You can find the recipe here .... since this is for an Italian style dish substitute the cumin for the following, either individually or combined...sage, thyme, basil, oregano, rosemary, marjoram, sun dried tomatoes. 

This could easily be prepared for to go lunches. Make a batch of the Marina'raw' sauce, cut up some vegetables and store for quick access to preparing a 'to go meal' or anytime when your at home. A little preparation goes a long way. The sauce will last up to 5/6 days and the fresh chopped veggies should last about the same. 

Enjoy !

I had a comment below on what 'spiralizer' I use and thought I'd add the links to my post. I use and recommend the Paderno Spirooli which is around $50 on Amazon, tons of features (I see it on sale for $35). If you’re looking to save a little money, the Joyce Chen spiral slicer is a good value at $35 (I see this is on sale for $18). 

I had some marina'raw' sauce left over from a previous recipe that I needed to finish up. Started this dish with just the usual zucchini 'noodles' and decided to try some cucumber 'noodles' as well. Turned out to be a nice combo! Next I decided to add some more veggies and make for a raw veggie pasta dish. This is the result and I must say it was a complete success ! 100% raw, fat free, delicious, and vegan of course...

'Raw'sta Pasta

 Ingredients

• mushrooms, diced
• yellow bell pepper, diced
• green onions, sliced
• cilantro, roughly chopped
• himalayan salt & pepper to taste

Noodles

• zucchini, one per person
• cucumber, 1/2 per person

Marina'raw' Sauce

• Recipe here

Spiralize your zucchini and cucumber, set aside. You can also julienne by hand or use a julienne tool but the spiralizer is really fun and easy. I highly recommend having one if you make raw noodles often. (check notes below on spiralizer options)

Dice up your veggies, using as much as you like. Now you can either mix everything together in a seperate bowl and transfer to individual serving dishes or you can serve and mix right in your serving dish. Top with sliced green onions, himalayan salt & cracked pepper to taste.

Notes: You could also use raw nut meat with this as well. The nut meat is a combination of walnuts and mushrooms...really delicious ! You can find the recipe here .... since this is for an Italian style dish substitute the cumin for the following, either individually or combined...sage, thyme, basil, oregano, rosemary, marjoram, sun dried tomatoes. 

This could easily be prepared for to go lunches. Make a batch of the Marina'raw' sauce, cut up some vegetables and store for quick access to preparing a 'to go meal' or anytime when your at home. A little preparation goes a long way. The sauce will last up to 5/6 days and the fresh chopped veggies should last about the same. 

Enjoy !

I had a comment below on what 'spiralizer' I use and thought I'd add the links to my post. I use and recommend the Paderno Spirooli which is around $50 on Amazon, tons of features (I see it on sale for $35). If you’re looking to save a little money, the Joyce Chen spiral slicer is a good value at $35 (I see this is on sale for $18). 

reade more... Résuméabuiyad

Marina'raw' Sauce

 100 % Raw, Clean, Fat Free & Delicious !

Marina’raw’ Sauce

• 4 roma tomatoes
• small handful of cherry tomatoes, optional
• 1/2 cup sun-dried tomatoes, softened
• 1 tbsp garlic powder
• 2 tbsp shallot
• 1/2 cup cilantro, parsley or basil
• 1/2 tsp himalayan salt

Directions

1. Put all ingredients into a food processor, or blender, and blend on high until mixture is fairly smooth.You can  leave it a little chunky too. 

This is a great recipe to play with and come up some different variations using herbs and spices you prefer. This will serve three generously. Also, the cherry tomatoes I added at the end, they are so sweet and I thought it may be a nice add, and it was. 

• • •

This can be served with salad, 'noodles', or whatever you want. Sauce should last up to five/six days in the refrigerator. Feel free to substitute any herbs and spices in the sauce, make it your own. You can use parsley, thyme, basil, cardamom, cumin, red pepper flakes to spice it up, etc.....Have fun creating !

Here's a few serving suggestions...

Farmer's Market Salad 

'Raw'sta Pasta 

Enjoy !

 100 % Raw, Clean, Fat Free & Delicious !

Marina’raw’ Sauce

• 4 roma tomatoes
• small handful of cherry tomatoes, optional
• 1/2 cup sun-dried tomatoes, softened
• 1 tbsp garlic powder
• 2 tbsp shallot
• 1/2 cup cilantro, parsley or basil
• 1/2 tsp himalayan salt

Directions

1. Put all ingredients into a food processor, or blender, and blend on high until mixture is fairly smooth.You can  leave it a little chunky too. 

This is a great recipe to play with and come up some different variations using herbs and spices you prefer. This will serve three generously. Also, the cherry tomatoes I added at the end, they are so sweet and I thought it may be a nice add, and it was. 

• • •

This can be served with salad, 'noodles', or whatever you want. Sauce should last up to five/six days in the refrigerator. Feel free to substitute any herbs and spices in the sauce, make it your own. You can use parsley, thyme, basil, cardamom, cumin, red pepper flakes to spice it up, etc.....Have fun creating !

Here's a few serving suggestions...

Farmer's Market Salad 

'Raw'sta Pasta 

Enjoy !

reade more... Résuméabuiyad

Black Bean, Roasted Corn & Tomato Salad

Simple, everyday food that is healthy and delicious! Sweet roasted corn, juicy tomatoes bursting with flavor and black beans all together making this a great summery salad. I also added some avocado as an after thought, so be sure to add some of that if you like...it was so good. This would also be great topped with a cashew cream like this one, Cilantro Cashew Cream or this Sriracha Cashew Cream. Enjoy this often and be well!

Black Bean, Roasted Corn & Tomato Salad

Ingredients (serves two)

• 2 heads romain lettuce
• 1 can (14 oz) organic black beans
• 1 corn on the cob
• 1 dry pint grape or cherry tomatoes (or about 1 1/2 cups)
• 1 jalapeno, diced and seeds removed
• 1 small shallot, diced or 1/4 cup onion of choice
• 1 clove garlic, diced
• 1/2 teaspoon cumin (optional)
• cilantro, as much as you like
• lime wedges, to serve
• avocado, diced (optional)
• Cilantro Cashew Cream, optional
• mineral salt & fresh cracked pepper to taste

Preheat oven to 375 degrees.

Roast your corn either by wrapping in tin foil or if using corn in the husk, soak for 5 min and cook in the husk. Add tomatoes and corn on a rimmed baking sheet. Roast for 25 min. 

In the meantime, heat black beans on low together with the jalapeno's, shallot, garlic and optional cumin. Clean your romaine lettuce and chop.

When corn is done, cut off the cob, add corn to the black bean mixture. Serve bean mixture on top of your chopped romaine adding some of the juice for extra moisture and flavor if you like. Top with tomatoes, cilantro, salt and pepper and a big squeeze of lime. 

Enjoy!

Simple, everyday food that is healthy and delicious! Sweet roasted corn, juicy tomatoes bursting with flavor and black beans all together making this a great summery salad. I also added some avocado as an after thought, so be sure to add some of that if you like...it was so good. This would also be great topped with a cashew cream like this one, Cilantro Cashew Cream or this Sriracha Cashew Cream. Enjoy this often and be well!

Black Bean, Roasted Corn & Tomato Salad

Ingredients (serves two)

• 2 heads romain lettuce
• 1 can (14 oz) organic black beans
• 1 corn on the cob
• 1 dry pint grape or cherry tomatoes (or about 1 1/2 cups)
• 1 jalapeno, diced and seeds removed
• 1 small shallot, diced or 1/4 cup onion of choice
• 1 clove garlic, diced
• 1/2 teaspoon cumin (optional)
• cilantro, as much as you like
• lime wedges, to serve
• avocado, diced (optional)
• Cilantro Cashew Cream, optional
• mineral salt & fresh cracked pepper to taste

Preheat oven to 375 degrees.

Roast your corn either by wrapping in tin foil or if using corn in the husk, soak for 5 min and cook in the husk. Add tomatoes and corn on a rimmed baking sheet. Roast for 25 min. 

In the meantime, heat black beans on low together with the jalapeno's, shallot, garlic and optional cumin. Clean your romaine lettuce and chop.

When corn is done, cut off the cob, add corn to the black bean mixture. Serve bean mixture on top of your chopped romaine adding some of the juice for extra moisture and flavor if you like. Top with tomatoes, cilantro, salt and pepper and a big squeeze of lime. 

Enjoy!

reade more... Résuméabuiyad

Raw Chocolate Banana Ice Cream

Raw banana ice cream! Why have I not known of this before, what a great dessert or meal (I had this for dinner the other night). It's super delicious, fat free, no refined sugars and dairy free which means it's cruelty free. You can do so many things with this...be creative and have fun experimenting with what works for you.

Raw Chocolate Banana Ice Cream

Ingredients

• three frozen bananas
• 1 heaping tablespoon raw cacao/cocoa powder
• fruit or chopped nuts for topping, optional

Break frozen bananas into small pieces. Place bananas and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. Scoop into your bowls, top with fruit or nuts and eat right away. Serves one generously with enough to share if you like. :)

Notes:

You can also freeze this ice cream by storing in an air tight container. Keep in freezer for at least six hours or overnight, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience. 

I just received a new processor for Christmas and it works so well compared to my old one. The extra time spent will depend on the power of your processor/blender. A good blender will be a good friend to you when making this ice cream.

Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two. Doesn't get much simpler that this.

Enjoy !

You may also enjoy this Almond Chunky Monkey Ice Cream

Inspired by this recipe at Rawified.

Raw banana ice cream! Why have I not known of this before, what a great dessert or meal (I had this for dinner the other night). It's super delicious, fat free, no refined sugars and dairy free which means it's cruelty free. You can do so many things with this...be creative and have fun experimenting with what works for you.

Raw Chocolate Banana Ice Cream

Ingredients

• three frozen bananas
• 1 heaping tablespoon raw cacao/cocoa powder
• fruit or chopped nuts for topping, optional

Break frozen bananas into small pieces. Place bananas and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. Scoop into your bowls, top with fruit or nuts and eat right away. Serves one generously with enough to share if you like. :)

Notes:

You can also freeze this ice cream by storing in an air tight container. Keep in freezer for at least six hours or overnight, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience. 

I just received a new processor for Christmas and it works so well compared to my old one. The extra time spent will depend on the power of your processor/blender. A good blender will be a good friend to you when making this ice cream.

Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two. Doesn't get much simpler that this.

Enjoy !

You may also enjoy this Almond Chunky Monkey Ice Cream

Inspired by this recipe at Rawified.

reade more... Résuméabuiyad