{raw recipe} garden spaghetti
My lunch today was raw spaghetti. No, it wasn’t crunchy hard sticks out of the spaghetti box.
It all began back in the garden
with these. A couple of dudes straight out of Veggie Tales. I found them hiding under a giant squash leaf, hoping I wouldn’t spot them. But alas for them, I did.
Quicker than you can say Larry Boy, I yanked them off the vine and took them home with me.
With a flourish of the cheese grater, I turned them into this.
Topped with raw tomato sauce and freshly picked basil, they made the perfect spaghetti dinner. Or in my case, lunch.
The first time I made this sauce, I started out working from a couple of other recipes, then modified it each time I made it. It’s really easy and you can just use what you have. I think you could toss many kinds of veggies in – red bell peppers, zucchini, etc. – and have great results. I usually use the pulp from my morning juice – a blend of carrot, celery, beet, lemon, ginger, and sometimes parsley. Sometimes I add a little water when I want a thinner sauce.
Raw Pasta Sauce
4 fresh tomatoes
1/2 cup dried tomatoes, rehydrated (or use the kind packed in oil)
1 avocado
2 carrots
3 sticks celery
½ onion
1/4 cup extra virgin olive oil
dash tamari or sea salt
1 T apple cider vinegar
handful of fresh basil
2 cloves garlic
dash cayenne pepper
dash cumin
sweeten to taste (I use stevia)
Roughly chop veggies; blend all ingredients together into a thick sauce.
This is such a versatile recipe. I use it for lots of different meals – on pizza, as a dipping sauce, for smothering veggie wraps, or just pouring over salad greens.
And of course, there’s nothing quite like a freshly picked spaghetti dinner.
