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*Zucchini Pasta with Tomato Sauce*
The first time I tried a raw #zucchini, I was really surprised how good it
tasted.
If I want to get a lot of vegetables in, but don’t fancy a salad, I’ll make
this raw #pasta. I’ve never really replicated one single recipe of the
tomato sauce and often it is much simpler than I present in this video, in
other words just #tomatoes and #basil.
But for you I did research and watched over 20 YouTube videos for
inspiration. Some aspects I took from the raw vegan cuisine, such as the
use of sun dried tomatoes to intensify the flavor and make the sauce
thicken and others from the Italian cuisine, such as using a carrot and
celery. Celery is also widely used in the raw vegan kitchen.
Celery is the replacement for the salt shaker
Especially if you have been eating low-salt or salt-free, you really start
to taste it. Celery is a delicious flavor and excellent replacement for the
pinch of salt.
A clove of garlic, a green onion, I would also be fine without it, but if
you are a fan, leave it on your ingredient list. You can hardly go wrong
with this recipe and it remains a matter of taste so make adjustments until
it is completely to your liking.
For example my cousin did not like it at all, she thought it tasted like
gazpacho, not her favorite. I advised her to add some fruit if she ever
wanted to try it. Mango, for example is used a lot, but grapes or dates are
also good additions, if you want a sweeter sauce .
100 % raw too extreme?
Why not try just part of the #recipe, for instance just the raw zucchini
pasta with your favorite sauce. Or if you hate the idea of raw pasta, then
use regular pasta and mix it with the raw sauce. If it’s the cold sauce
that bothers you, warm it up a bit ( body temperature ).
You can find the ingredient list and the read through the steps I followed
on http://fruitfrequency.com/