raw spaghetti marinara
2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
1/4 cup olive oil
4 cloves garlic
3 dates, pitted
2 tablespoons parsley
1/8 teaspoon cayenne
1 teaspoon salt
Place all ingredients in a food processor and blend until smooth. Place on a bed of spiralized vegetable “noodles.” Serve with love.
Veggie pasta with sauce is a standard recipe in the raw foodie’s repertoire. Every recipe book has a version. This is my favorite from Alissa Cohen’s Living on Live Foods, p.367.
It’s super fast to whip up, especially if you’ve got the sauce on hand. I use less oil and I often use use both olive and flax seed oil to get those beneficial omega-3 fatty acids. I also use about 1/2 the salt, since I’ve got to watch my blood pressure.
Marinara is a good weekly stand-by since it can be used in a variety of dishes.
