phdezra
03-14-2010, 03:37 PM
Hi all.
I've been at this Raw thing for the past few weeks and am feeling "lighter" No, I dont just mean physically :rolleyes:, but rather a sense of enlightenment. My body is still getting used to Raw foods though, and I am HUNGRRYYYYYYY. So, after some poking around online about ideas, recipes and such, I went rummaging in my fridge and bought a Zucchini based on suggestions to use that as the 'noodle' base. I'm certain this is not a novel idea, but it was quick and simple (and my 8 yr old daughter was helping me), so it had to be quick!
Here is the pasta and sauce, and below it is the recipe. (Comments and suggestions welcome!)
http://farm5.static.flickr.com/4028/4432467077_8ffee43735.jpg
Here we go, organic ingredients when possible:
Pasta:
1 Med/Large Green Zucchini (julienne'd slices strips)
1/2 Bell Red Pepper (diced)
2 Med Tomato (any that I had on hand)
Pinch celtic salt
1 Tbsp Olive Oil
Mix all above together. Since I do not own a Dehydrator, I put it into my Convec Oven which has a lowest setting of 170 degrees. So, I put the oven on and slipped the pan of pasta into the oven a I turned it on. So, since it takes 15 minutes for it to heat up to 170, and has a digital temp readout, I monitored whenever the oven exceeded 120, and took it out. (And recall--this is the OVEN temp, which means I highly doubt the zucchini combo ever exceeded 100 degrees, if that, since it takes time...) Then I shut oven off and when it cooled, I slipped it back in. Did this for about 30 mins.
Tomato Sauce was made in my Blendtec (smoothie setting):
4 Med tomatoes
3 cloves garlic
5 sun dried tomatos
1 tsp chopped fresh basil
1 tsp chopped other fresh green herb
1 Large Portobello mushroom (for thickness; optional)
Done. :) Enjoy.
Ezra
I've been at this Raw thing for the past few weeks and am feeling "lighter" No, I dont just mean physically :rolleyes:, but rather a sense of enlightenment. My body is still getting used to Raw foods though, and I am HUNGRRYYYYYYY. So, after some poking around online about ideas, recipes and such, I went rummaging in my fridge and bought a Zucchini based on suggestions to use that as the 'noodle' base. I'm certain this is not a novel idea, but it was quick and simple (and my 8 yr old daughter was helping me), so it had to be quick!
Here is the pasta and sauce, and below it is the recipe. (Comments and suggestions welcome!)
http://farm5.static.flickr.com/4028/4432467077_8ffee43735.jpg
Here we go, organic ingredients when possible:
Pasta:
1 Med/Large Green Zucchini (julienne'd slices strips)
1/2 Bell Red Pepper (diced)
2 Med Tomato (any that I had on hand)
Pinch celtic salt
1 Tbsp Olive Oil
Mix all above together. Since I do not own a Dehydrator, I put it into my Convec Oven which has a lowest setting of 170 degrees. So, I put the oven on and slipped the pan of pasta into the oven a I turned it on. So, since it takes 15 minutes for it to heat up to 170, and has a digital temp readout, I monitored whenever the oven exceeded 120, and took it out. (And recall--this is the OVEN temp, which means I highly doubt the zucchini combo ever exceeded 100 degrees, if that, since it takes time...) Then I shut oven off and when it cooled, I slipped it back in. Did this for about 30 mins.
Tomato Sauce was made in my Blendtec (smoothie setting):
4 Med tomatoes
3 cloves garlic
5 sun dried tomatos
1 tsp chopped fresh basil
1 tsp chopped other fresh green herb
1 Large Portobello mushroom (for thickness; optional)
Done. :) Enjoy.
Ezra