Raw food recipe: Zucchini Pasta
Would you like to know how I survived 5 weeks staying with my non-raw food eating, but very loving family?! It was all because I packed for my long awaited vacation a few raw food kitchen essentials. And boy, did they ever come in handy!
Our vacation to Hungary (where I was born) was the most amazing 5 weeks spent with family and friends. I even discovered a raw food group and participated at 2 raw food potlucks! My diet consisted of mainly fresh fruits, some nuts and seeds (which you can find in any country) and lots of fresh veggies, and yes, occassionally some cooked food, just to bring back the memories of my childhood.
Zucchini pasta was my #1 staple, since it was so easy to prepare and zucchinis were just in season when we arrived to Hungary. My parents watched in amezement as I prepared my fresh bowl of "pasta" with a small gadget, called the julian vegetable peeler. While everyone was waiting for their spaghetti to be cooked and then cooled off, I was happily slicing away my zucchini and made the most delicious sauce with a dash of oil, pinch of salt and one secret ingredient, nutritional yeast. That's was it! Simple, satisfying, nutritious and so delicious!!!
There are many ways to make raw pasta and there are a varitey of vegetables we can make it from. I personally love zuccchini, squash and beets the most, but you can also use daikon radish or cucumber for a pasta dish with an 
asian flavour.
As for the utensils to make pasta with, everyone has their own favourite, but I personally go with the simpliest and most handy tool, which is the Julian vegetable peeler.
Eating raw pasta is not only fun, but is good for your digestion and your waist line.No more worries about wheat allergies and no more headaches about what we can "cook up" in a rush for our dinner guests!
I am really excited about our upcoming Pasta Night, Friday, June 11th, the first in the series of our "Do-it-yourself workshop and supper". At this interactive, bilingual workshop you will have the chance to try out the different pasta making tools and learn 3 different types of sauces to go with your "noodles". The best part is that at the end we will be enjoying the fruit of our labours together! No need to take notes, worrying about remembering the recipes since each participant will receive an ebook containing the entire content of the evening, including the recipes.
I really hope you will join us! Reserve your seats today!
http://www.rawinmontreal.com/en/do-it-yourself-workshop-and-supper
