#rawspaghetti

RAW SPAGHETTI SALAD

ingredients:

for the salad;

lettuce (or any leafy green chopped to preferred size)

cucumber noodles, portion to preference (theres a huge trend of zucchini noodles, and while tasty, they are hard to digest so if your goal is ultimate detoxification and healing, skip the carrot noodle too and just use cucumber or beet)

Toppings! such as sprouts {pictured here are alfalfa sprouts}, sliced button mushrooms, chopped parsley, sliced avocado, and fresh thyme

for the marinara sauce;

2 whole roughly chopped paste tomatoes (these are whole tomatoes of the paste variety, ideal for a raw marinara but any form of tomato will do, but you will need around 3 if its very watery or seedy)

a half of a red bell pepper, seeds and all

the leftover butt of the cucumber or beet from the spiralizer 

a quarter to a half of an onion, to taste

a quarter of a shallot

1-3 whole garlic cloves, smashed

3-5 sun dried tomatoes (unsulphured)

2 dates

1 celery stalk

a few slices of jalapeño

Spices! I used untraditional spices but you can customize! I used: 1/2 tsp cumin, 2 tbs sage, 1/2 tsp paprika, 1 tsp turmeric, 1 tbs black pepper, a tiny pinch of atlantic dulse ( a seaweed thats very salty and very good for you) 

While I like it hot, and added much more than a few slices of jalapeño, others may not. Remember you can always modify a recipe, use less garlic and onion, because when a dish is raw and you aren’t cooking down the volatile oils in the plant, those plants from the allium family really stand out, which I love! But it is very strong, so its best to add more then have a dish that you ruined by following a recipe. just use your own best judgement.

method:

arrange the lettuce and noodles in a bowl

make the marinara by combining all the ingredients in a food processor or high speed blender. you will not need to add water. If you don’t have a high speed blender, chop the ingredients smaller and then blend, you may need to add water.

pour the sauce over the noodles and salad