April 30, 2012

Raw living food!

Fettuccini squash noodles in Alfredo sauce   
Noodles 4 zucchini squash       Use a Spiralizer or mandolin to create noodles.
Garlic Cashew Aioli                                       Juice of 1 lemon, about 2 tablespoons
2 cups cashews                                              3 stalks celery, coarsely chopped
1/8 yellow onion, about 2 tablespoons            2 tablespoons thyme leaves          
2 cloves garlic                                                 ½ cup water, as needed
Blend lemon juice, cashews, onion, thyme, and garlic until smooth and creamy. Add water only as needed. Will keep in for three days in the fridge.

Angel-hair squash noodles in sun-dried tomato marinara
Makes 4 servings    Noodles 4 zucchini squash
2 cups tomatoes, chopped                                         1 clove garlic
½ cup fresh basil leaves, loosely packed                  ¼ cup extra virgin olive oil
Juice of ½ lemon or lime, about 1 tablespoon          1 teaspoon pitted dates
1 teaspoon oregano, fresh or dried                           ½ teaspoon of rosemary, fresh or 
1 teaspoon of sea salt                                                3 tablespoons sun dried tomatoes
Blend fresh tomatoes, garlic, basil, olive oil, lemon juice, dates, oregano, rosemary, and salt until smooth. Add the sun-dried tomatoes and blend until mixed well. The sun-dried tomatoes will absorb excess moisture and make your marinara thicker. Will keep in fridge for two days.
To make noodles, cut off the tops and bottoms of each squash, and then cut in half. Use your spiralizer to make your squash into angel-hair noodles. Toss your angel-hair pasta noodles with marinara. Serve immediately, as it will begin to release water. Store squash noodles and marinara separately to keep for a few days in the fridge. 

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