my path to "Rawkin the Raw"

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Tuesday, January 19, 2010

RAWKIN RAW "pasta with fettucini sauce and garlic bread"


StepOne:"Fettucini" Sauce
3 1/2 c cashews, soaked for 6 hours
2 c almond milk
1/4 c lemon juice
1/2 c Braggs
5 cloves garlic
black pepper
Blend all ingredients.
Step Two: "Pasta"
2 zucchini &/or yellow squash, julienned or run through a spiral cutter
1/4 diced onion
1/4 c diced red bell pepper
Place vegi's on a plate, top with "fettucini" sauce, Garnish with green olives and serve with "garlic bread".
Step Three: Italian "Garlic Bread"
1 c walnuts, powdered
1 c flax seeds, powdered
1 jicama, thinly sliced
1 1/2 t sea salt
1/2 c olive oil
1-3 cloves garlic, minced or garlic powder to taste
1/2 c lemon juice
italian seasoning to taste
Dehydrate sliced jicama at 90-115 degrees for 4-6 hours.
Mix remaining ingredients then spread over jicama slices, Dehydrate for 2 hours more/
My Notes: This "fettucini" sauce is delicious! Michael and I use it on just about anything. You can put it on salads, you can add dried onion to it and it becomes an onion dip for crackers or vegi's. I highly recomment it. It is especially good with the julienned or spiral cut zucchini or yellow squash. Again, you do not miss the pasta. The "garlic bread" is a pleasant surprise.

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