{raw recipe} garden spaghetti

Posted on July 18th, 2011 by mountain girl  |  No Comments »

My lunch today was raw spaghetti.  No, it wasn’t crunchy hard sticks out of the spaghetti box.

It all began back in the garden

with these. A couple of dudes straight out of Veggie Tales. I found them hiding under a giant squash leaf, hoping I wouldn’t spot them. But alas for them, I did.

Quicker than you can say Larry Boy, I yanked them off the vine and took them home with me.

With a flourish of the cheese grater, I turned them into this.

Topped with raw tomato sauce and freshly picked basil, they made the perfect spaghetti dinner. Or in my case, lunch.

The first time I made this sauce, I started out working from a couple of other recipes, then modified it each time I made it. It’s really easy and you can just use what you have. I think you could toss many kinds of veggies in – red bell peppers, zucchini, etc. – and have great results. I usually use the pulp from my morning juice – a blend of carrot, celery, beet, lemon, ginger, and sometimes parsley. Sometimes I add a little water when I want a thinner sauce.

Raw Pasta Sauce

4 fresh tomatoes

1/2 cup dried tomatoes, rehydrated (or use the kind packed in oil)

1 avocado

2 carrots

3 sticks celery

½ onion

1/4 cup extra virgin olive oil

dash tamari or sea salt

1 T apple cider vinegar

handful of fresh basil

2 cloves garlic

dash cayenne pepper

dash cumin

sweeten to taste (I use stevia)

Roughly chop veggies; blend all ingredients together into a thick sauce.

This is such a versatile recipe. I use it for lots of different meals – on pizza, as a dipping sauce, for smothering veggie wraps, or just pouring over salad greens.

And of course, there’s nothing quite like a freshly picked spaghetti dinner.

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