I absolutely love the way that eating raw foods makes me feel. It's kinda my equivalent to that feeling some people describe when making the leap from an omnivorous diet to a vegan one.
Since my path to veganism essentially started at birth (my mom can attest to this fact), and I was a long-time vegetarian before becoming a vegan, I didn't experience an overnight change in my mood and energy when I altered my diet.
Honestly, my changes have been much more subtle (but nonetheless magnificent), which sometimes makes me envious of people who have a different story. Fortunately, however, I've been able to cultivate that missing feeling through raw foods.
Eating raw seems to reboot my body in a positive way, making me feel refreshed, nourished, and energized. (Which is not to say that I don't normally feel good on a vegan diet. I do. There's just something about eating raw that brings it all to a whole new level!)
So, whether you can relate or not, I hope you enjoy my raw zucchini pasta recipe. It's a quick, low-stress, and surprisingly filling way to get mouth- after glorious mouthful of nutritious vegetables into your diet.
Gotta love that.
Recipe: Raw Zucchini Pasta w/ Fresh Tomato Sauce
4 large zucchini squashes, peeled (if desired)
4-5 medium red tomatoes, preferably heirloom, seeded
1 clove garlic (half if you're garlic-shy)
1/2 jalapeno pepper, seeded & de-veined
1/4 c. extra-virgin olive oil
1/4 tsp. salt
1/3 c. yellow cherry/grape tomatoes, halved
1/4 c. pine nuts
1/4 c. fresh basil, chiffonaded
1) Using a spiralizer or vegetable peeler, spiralize/peel zucchini length-wise into ribbons (stop when you reach the seeds). Divide zucchini pasta among bowls & set aside.
2) In a food processor, process red tomatoes, garlic, jalapeno, olive oil, & salt, until pureed. Taste for salt, adding some if desired.
3) Top each bowl of pasta with tomato sauce. Add yellow tomatoes, pine nuts, & basil to each one, & serve immediately.
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