Oven-Free and Lovin’ It: A Raw Food Diet Dinner

You’ve likely heard all the chatter about the raw food diet (if you haven’t, you can learn lots more online at sites like About.com’s “Raw Food Diet,” RawGuru’s Blog, and TheRawDiet.com). Now it’s time to see what all the fuss is about. This weekend, try your hand at this lovely raw take on a traditional pasta dish, a la The Everything® Raw Food Recipe Book.

Pasta Primavera
Quick prep: less than 30 minutes. Serve this dish with fresh spring vegetables, such as fresh pod peas or baby snow peas. Pettipan squash work well—these are the little round pale green squashes with a scalloped edge. Given their sweet, mild flavor, they can be sliced paper thin and used in layers in place of the zucchini.

Ingredients | Serves 4

3 medium zucchinis
1/2 cup sliced cherry tomatoes
1/4 cup asparagus tips
1/4 cup red bell pepper, sliced into thin strips
1/4 cup carrots, grated or shredded
Pine Nut Sauce (below), as needed

  1. Process the zucchini into noodles using a spiral slicer. Alternatively, grate the zucchini or slice into strips.
  2. Toss the zucchini noodles with the chopped vegetables.
  3. Pour the sauce over the noodles and vegetables and serve in pasta bowls.

Per Serving:
Calories: 392 | Fat: 33 g | Protein: 11 g | Sodium: 316 mg | Fiber: 4 g

Pine Nut Sauce
Quick prep: This is a raw cuisine version of a classic Mediterranean sauce for pasta. You could vary this sauce with whatever fresh herb is in season or with sun-dried tomatoes.

Ingredients | Serves 4
1/2 cup pine nuts
1 cup cashews, presoaked
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon salt
2 tablespoons fresh herbs or 1 tablespoon dried herbes de Provence
Water for blending

  1. Prepare the sauce by blending the pine nuts, cashews, olive oil, garlic, salt, and herbes de Provence. Add just enough water to help it blend into a cream.

Per Serving:
Calories: 359 | Fat: 33 g | Protein: 8 g | Sodium: 295 mg | Fiber: 2 g


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