I'm on day 6 of raw! Woot, woot!
So, last night, Cliff was hungry and I was making him his gluten free pasta with a homemade tomato sauce, and I was honestly feeling envious! What was I going to eat? Truly, i feared i would dig into his pasta, lest I make myself something similar, in a raw version.
Roger Haeske, a raw food teacher, at http://www.rogerhaeske.com/, said in one of his recent daily automatic emails that if you are in danger of eating something cooked, eat something similar in a raw version, really fill up, even if you're not hungry, and it will get you over the hump, and you'll forget about your cooked food craving.
It seemed like good advice and made loving sense which considered the overall picture that staying raw is the most important thing. In fact, it made a lot more sense than alot of these crazy fear based teachings i've listened to in the past, like don't eat 1 bite past full or you'll go to hell like Weigh Down Workshop taught. (I easily fell into binge eating with so much fear and so many exacting rules hanging over my head). This advice felt easy going and natural.
I was almost out of tomatoes, so i didn't expect much of the sauce i would come up with. Much to my surprise, the sauce i concocted turned out to be one of THE BEST raw spaghetti sauces I have ever made! I enjoyed this dinner with Cliff sitting out on the patio. The whole experience was an absolute delight! I completely lost the craving for his pasta because MY version was SO DELISH!
Below, I used guestimations for amounts. Please, please try it and see if it turns out...and let me know! It was awesome and I hope you like it! I'd really like to hear from you!
I like spicy, so if you don't, use less of whereever i have an (*)
P.S. I used an infused olive oil (that i made over a year ago by adding lots and lots of leaves of fresh rosemary, fresh thyme, and peeled garlic to a big jug of extra virgin olive oil. the longer it sits the better it gets.) You may want to go out to a gourmet market and find an infused olive oil with similar flavors, or make your own and let it steep for a few days prior to making the recipe, or just add some fresh thyme and rosemary to the sauce at the last minute in the blender.
P.P.S. Basil and oregano are what i usually associate with italian spaghetti sauce. This recipe included none, but tasted italian from the rosemary and garlic and thyme. The curry powder and ginger faded into the background and added spicy elements instead of making it taste indian when i made it! See how it comes out for you!
2 medium zucchini spiralized for pasta
sauce - in vitamix, add:
* (i like spicy, adjust to your tastes)
1 vine ripened tomato, cut in chunks
2 medium cloves of garlic *
1 good slice of fresh ginger, at least 1/4 inch thick, cut up *
4 shakes of cayenne powder *
2-4 tsp of curry powder *
1/8-1/4 cup of infused olive oil (or use plain olive oil and add a pinch of both fresh chopped rosemary and thyme)
1 tsp agave
juice of 1/2 large lemon
2 small carrots, cut up
5 small (maroon colored) dry sundried tomatoes, no citric acid/salt/brine/oil (avoid the ones that use citric acid and are neon red.)
about 1/2 cup water
good pinch himalayan or celtic sea salt, about 1/2 tsp
nutritional yeast flakes, 2-3 Tbsp
1 tsp fresh chopped cilantro (or basil)
1) Spiralize spaghetti and leave on a paper towel to blot excess zucchini juices. (2 medium zucchinis makes a really GOOD sized meal.)
2) In the meantime, blend up the sauce until it is smooth, about 1 minute.
3) Plate the spaghetti, spreading it out, and pour half of the suce over it. (Save the other half in the fridge in a small tupperware for another meal.)
4) Sprinkle yeast on top of spaghetti as you would "parmesan cheese." (I like a lot so my sauce is practically covered.)
5) Sprinkle the chopped cilantro on top. Use chopped fresh basil if desired!
6) Goosh together before eating....and ENJOY!