3 years ago
Almond Butter Sweet Potato Chips

From The Mommy Bowl.

Almond Butter Sweet Potato Chips

Almond Butter Sweet Potato Chips

1 large sweet potato, peeled
2 T. raw almond butter
2 T. water (approximately)
1/4-1/2 t. salt

With a spiralizer or mandolin, slice the sweet potato as thin as you can. Mix the almond butter, water and salt in a small bowl. Pour over sweet potato slices and toss to coat evenly. (Adjust the water so that you can coat the slices. Use as little as you can get away with, which will vary based on how thick your almond butter is.)

Spread evenly on dehydrator trays and dehydrate at 115° until crispy. (Mine went overnight and then some. It will vary. Check them and keep going until they’re as crisp as you’d like.)

(Source: themommybowl.com)



4 years ago
Raw Tomato & Macadamia Mozzarella Linguine

There are food safety issues associated with raw parsnip.

470_img_2193.JPGOne of the most popular dishes, and one that I got asked for the recipe for many times at our recent London Dinner Party was the Tomato & Macadamia Mozzarella Linguine.  It’s a really simple dish that only takes 20 minutes (unless you’re making it for 30 people!) to make and it is also great to take to work as it will keep in a lunch box really well.  I’m particularly pleased with this recipe as it’s tastes like it should be more complicated than it is!

Read on for the recipe…


Tomato & Macadamia Mozzarella Linguine

Makes 5 starter-size portions

500g carrots (about 4 medium carrots, peeled
500g parsnip (about 4 medium parsnips, peeled
1/2T salt
15 large basil leaves, chiffonade
2T Italian seasoning
2c baby plum tomatoes, cut into small sections

Macadamia Mozzarella
1/2c macadamias
1/2c cashews
1T Nama Shoyu or Tamari
2t lemon juice
1/4c water
1T nutritional yeast

Red Pepper Sauce
1/2c pine nuts
1 red pepper
1/2T lemon juice
1T Nama Shoyu or Tamari
1T agave


  1. Turn the carrot and parsnip into thin strands with a mandonline.or vegetable peeler. You can also make spaghetti using a spiral slicer.
  2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand.  Leave to stand whilst preparing the mozzarella.
  3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing).  Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix.  Set aside.
  4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier :-) than the cheese).  Again, you may need to add water to get a ‘sauce’ consistency.
  5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it.  Wash the salt off and dry with kitchen towel or a salad spinner.
  6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients.  When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
  7. Serve with the Red Pepper sauce.  For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’.  I then put the sauce in a sauce drizzle bottle and drizzled over the top.  You can also garnish with more chiffonade of basil.

(Source: therawchef.com)



4 years ago
Raw Zucchini Angel Hair Pasta with Marinara Sauce

According to a post by Hi-Rawkus about zucchini noodles, “the thinner you shred/spiral slice the zucchini, the more apt you are to run into issues with watery zucchini pasta.” FYI.

Zucchini Angel Hair Pasta with Marinara Sauce

8 medium small tomatoes (or 4 large tomatoes)
1 red bell pepper
1-2 cloves garlic
2 sprigs basil (about 10 leaves)
2 sprigs oregano (about one teaspoon fresh leaves)
1/8 teaspoon cayenne or chili flakes
1/2 cup sun dried tomatoes
1-2 dates or a pinch of stevia
6 medium zucchinis spiralized on thin setting
1 cup chopped bell pepper
1 cup chopped tomato
4 tablespoons chopped raw olives (black, green, or a combination of both)

1/2 cup chopped parsley

Blend all ingredients except the 2 cups chopped bell pepper, tomato, olives and the spiralized zucchini into a blender until smooth. You can add more sun dried tomatoes for a thicker sauce. Mix chopped bell pepper, tomato, and olives into the sauce for a chunky style sauce. Pour the sauce over spiralized zucchini.

(Source: rawglow.com)



4 years ago
Raw Sweet Pepper Marinara

She says, “shocked at the authenticity”. I think, “Where’s the garlic?” ;-)

Realistically, garlic is much more challenging to work with raw than cooked. In a cooked dish, I might use six or eight cloves of garlic (we really like garlic). In a raw dish, one clove is enough that the first bite sits up and smacks you in the nose as it shouts “I’m GARLIC, bizzle!” — Lexi

I was shocked at the authenticity of this dish: it tastes like the best marinara sauce you’ve ever had, only without the hours bubbling on the stove! I got the basic recipe from Wendi’s lovely site, Pure Jeevan, and I made a few modifications. Here’s it is:

Zucchini Pasta with Sweet Pepper Marinara (adapted from Pure Jeevan)

(Serves two)

1 very large red or yellow bell pepper, deseeded
¾ cup cherry or roma tomatoes
¼ cup sundried tomatoes
1 Tablespoon olive oil
¼ teaspoon salt
Generous sprinkle dried thyme
Generous sprinkle dried oregano
¼ cup basil
Stevia to taste

Blend all ingredients in a high speed blender till thick and smooth. Serve over spiralized or thinly sliced zucchini, and enjoy!

Another great thing about this sauce? It’s neutral, so it can combine with any food. You can serve the pasta with raw nut-meatballs (like these), chunks of avocado (which is how I prepared my bowl), or any other mix-ins. Here’s a close up of the thick sauce:


[Note: Again, I don’t know why the source attribution isn’t showing up — it does when I look at my dashboard. Argh. Anyway, this is from Choosing Raw.]



4 years ago
Raw Zucchini Alfredo with Basil and Cherry Tomatoes

Raw Zucchini Alfredo with Basil and Cherry Tomatoes

For the pasta:

Spiralized zucchini noodles (or just use a peeler)
Small chopped carrot
Sugar snap peas, cut in half (about 3/4 cup)
Baby tomatoes, halved (I used lots)
Fresh shredded basil
A small handful of chopped, sun-dried tomatoes

For the sauce:

1 ¼ cup cashews, soaked for a few hours (I just put them under water when I left for work in the morning)
¾ cup water
1 tsp agave
1/3 cup lemon juice
½ tsp sea salt
1 tsp miso

Begin by turning the zucchini into pasta and tossing it with the veggies. To make the sauce, put the soaked cashews in your Vita-Mix or food processor along with the agave, lemon juice, sea salt, miso, and 1/3 cup water. Blend until it looks thick and creamy. With the motor running (in either the processor or the Vita), drizzle more water in until the sauce is totally smooth (if you’re using a food processor, you’ll have to stop and scrape sides occasionally) and the consistency you want. Toss the sauce with the veggies, and voila: you’ve got a creamy, delicious bowl that (at least in my mind) surpasses the original dish. Here’s what mine looked like upon tossing:


Alongside, we had a big salad of spinach, tomatoes, cucumber, basil, and sun-dried tomatoes, tossed with a sweet balsamic dressing.




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