If you’re anything like me, you want to eat healthy and strive to make dishes that not only taste great, but support your health. Most of the recipes I make are easy to make, low-glycemic, have high nutritional value and contain many cleansing properties. This raw vegan pasta is no exception.Coming from a traditional Italian family, I initially struggled with making the transition to living a gluten-free lifestyle because I didn’t know what foods to eat and what foods would be satiating. As a holistic nutritionist, I’ve learned and experimented in the kitchen with various vegan and vegetarian recipes.I’ve served this Easy Peasy Raw Vegan Pasta to my Italian friends and family, who by the way, are carbo-vores (addicted to high-glycemic carbohydrates like heavy white pastas and pizzas) and they loved it! I’ve helped them replace highly inflammatory foods, such as traditional pasta with cheese and a side of bread, with raw vegan pastas.Based on my personal health issues and battling with IBS, I aimed to remove grains and carbohydrates that contain gluten in my diet, as I am intolerant to gluten. I also find that these carbohydrates either slow down or inhibit the body’s natural detoxifying process.
I’ve also found what works best for my family, friends and clients is to experiment with different foods. I encourage you to do the same. In an effort to keep healthy eating and thought patterns as part of your lifestyle, don’t just eliminate a food you like, try to replace it with a healthier option. Think about what you are going to eat and then ask yourself whether the food choice will cleanse your body or clog/inflame your body.
Incorporating raw vegan and vegetarian meals every day, or even a few times a week, can keep you in healthy frame of mind. Making better choices in the kitchen and reaching for healthy alternatives will help nourish, alkalize and heal your body.
Remember, eating vegan recipes doesn’t have to be boring!
Give this recipe a try. I’d love to hear your thoughts.
Easy Peasy Raw Vegan Pasta
*Vegetarian *Gluten-free *Dairy-free *Soy-free
*Prep-time = 10 minutes
6 ounces coconut water
2 cups raw cashews
1 large garlic clove
1/8 of a large avocado
1 teaspoon red chili paste (optional)
1/4 teaspoon cayenne (optional)
2 teaspoons of extra virgin olive oil
1/4 teaspoon sea salt or Himalayan pink salt
3-4 medium zucchinis
*Sprinkle with 1 teaspoon of nutritional yeast (optional)
1. Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles).
2. In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
3. Toss zucchini noodles with olive oil, red chili pepper paste, cayenne pepper and salt in a large bowl until thoroughly coated.
4. Sprinkle with nutritional yeast (optional) instead of Parmesan cheese.
5. Serve and enjoy.
*Nutritional tip: Zucchini is rich in antioxidants and folic acid. It’s also high in a trace mineral called manganese, which helps the body metabolize carbohydrates and protein. Manganese also catalyzes the synthesis of fatty acids and cholesterol.
*Why go Raw? Raw foods are full of enzymes, vitamins and minerals.
Editor’s Note – This raw vegan pasta recipe was modified based on the recipe found on Fitchen.