Raw A la Fresca

There is nothing yummier than the combination of tomatoes, olive oil, basil and garlic. Here is my simple and yummy recipe for making a raw “Fresca” sauce that can be added to traditional pasta or shaved zucchini, keeping it raw!

As I mentioned, you can make a delicious raw “pasta” dish that will make everyone happy. The wonderful thing is that after eating this dish you feel great minus the usual bloated heavy feeling that comes with pasta. As long as you have a potato peeler your zucchini “noodles” will come out perfect!

Ingredients:

6 Roma tomatoes
1/2 cup fresh basil
3-4 fresh garlic cloves, minced
1 Tbsp tahini (adds creaminess)
2 green onions, chopped
1 Tbsp Nama SHoyu or Coconut Aminos
3-4 Tbsp Cold Pressed Olive Oil (you might need more)
1/2 – 1 tsp Celtic Sea salt
10 or more Kalamata olives, chopped
Black pepper to taste
1/2 cup of my Sunflower Dip (optional for extra tang and creaminess)
About 5 medium sized zucchini pealed or 1 pound sprouted Ezekiel pasta, rice pasta or quinoa pasta

Directions:

Chop the tomatoes into small chunks
Finely chop the basil
Mix the vegetables and seasonings in a bowl
Add the tahini, olive oil and Sunflower Dip (if you are using it) to the mixture and stir well.
Cover the bowl and set aside for at least 30 minutes to enhance the flavors.
If using pasta, follow the directions on the package and toss with a small amount of olive oil
If using zucchini for your noodles do the following: Peal each zucchini; Then shave the zucchini thinly lengthwise with your potato peeler (about1/4 inch pieces in width) until you get to the very center of seeds; You can either save the centers for a salad or chop them and add to the bowl of grated zucchini; toss the zucchini slices in a small amount of olive oil and lemon juice for freshness.
After the fresca sauce has sat go ahead and toss it into the zucchini shavings or pasta and serve.
Taste and add more salt if needed.

*Enjoy…serves about 4 people.

**Options:

Try soaking your favorite chopped raw mushrooms (along with sliced onion) in a bowl covered with Braggs Liquid Aminos, Balsamic Vinegar and Olive Oil for at least 6 hours. The mushrooms will naturally soak up the flavor as if they had been marinated/sauteed without cooking them. They are a delicious topping for your pasta.
Also, the Macadamia-cotta sauce is a great compliment to this dish for variety or a more fettuccini style dish!