Recently I was introduced to Rawlicious Soho, a raw vegan restaurant, and I was pleasantly surprised with how tasty and filling the food was (I actually went twice in one week). I probably will never be neither a vegan nor a raw foodist but I definitely see the value in balance, hence I have been incorporating Meatless Mondays into my diet and now eating more raw food. If you are like me, at this point you might be thinking that I must have hit my head to even suggest substituting your regular food for raw foods but I have thought long and hard to give you some very valid reasons why you should be open to the idea.
1. If there is a nationwide power outage you can still satisfy your tummy with yumminess.
2. I saw a clip of the “ageless woman” who was 70 but looked like she was in her late 20’s and we
all want to stay looking young.
3. If you’re culinarily-challenged in the kitchen at least you can’t burn it.
4. You don’t have to rush to eat because your food will never get cold.
This pasta dish is my first raw food recipe and it was delicious. It was packed with flavour and I didn’t feel tired or weighed down (aka “itis”) when I finished eating. The truth is this recipe was developed out of a need to resist hunger. I had not gone to the supermarket because I had been traveling and I didn’t want to go out in the rain so I was committed to eating the zucchini in the fridge. I kept it simple so you have no excuses not to try it; be happy, be healthy!
Live, Love, Eat!
- 2 Zucchinis/Courgettes
- 3 large tomatoes, chopped
- 1/2 teaspoon paprika
- 2 garlic cloves, minced
- 1/2 shallot, diced
- 2 large crimini mushrooms, chopped
- 1/4 cup almonds
- 1/4 cup coconut milk
- 1/4 cup petit basque cheese, grated (parmesan works too) (optional)
- salt and pepper to taste
- Peel the zucchinis discarding the skin, and then continue to use the peeler to peel zucchini until you get to the seeds to make your “pasta”.
- In a blender, blend all the other ingredients until smooth.
- In a bowl mix zucchini pasta and sauce.