This raw Italian pasta recipe from The Power of Living Raw by Nicky Arthur may look complicated but is actually really simple and packed with health benefits
Ingredients:
For the pasta
1 zucchini (courgette), per person
For the tomato sauce
1⁄2 cup (3 oz/85 g) semi-dried tomatoes
1⁄4 cup (1 oz/30 g) activated almonds, skins removed 1⁄2 teaspoon chilli flakes
1 tbsp balsamic vinegar
1⁄2 cup (4 fl oz/125 ml) extra virgin olive oil
Himalayan pink salt or Celtic sea salt, to taste
For the beet balls
1 cup raw beetroot (beet), grated (shredded)
1⁄2 carrot, grated (shredded)
1 cup (4 oz/115 g) Activated Walnuts
1 tbsp tahini
1⁄4 tsp cayenne pepper
1⁄2 tsp garlic
1⁄4 tsp Himalayan pink salt or Celtic sea salt
1 tsp olive oil
1⁄4 cup chopped parsley
1 tsp chia seeds
For the raw pesto
1 cup (4 oz/115 g) cashew nuts, pine nuts or macadamia nuts
1 cup fresh basil
1 garlic clove, crushed
Himalayan pink salt or Celtic sea salt
1 tbsp extra virgin olive oil
