Raw Food Wednesday 4/23
Spaghetti and Meatballs with Arrabbiata Sauce on a bed of Wilted Kale
Raw Arrabbiata Sauce
2 cloves of garlic
1 tbs. shallots minced
1/2 cup cherry tomato, roughly chopped
1/2 cup sun-dried tomato (soaked for 30 minutes)
1 serrano chile, minced
1 tsp. nama shoyu
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
black pepper to taste
Put all the ingredients (except the olive oil) into the vita-mix and puree. Slowly drizzle enough olive oil (depends on how juicy the tomatoes are) until creamy. Check for seasoning, and it should be pretty spicy.
For assembly: Place the arrabbiata sauce in a small bowl. Spiral cut the zucchini into long strands. Twirl the pasta around with a small fork, and dip into the sauce. Turn the fork to coat with the sauce -- it's best to turn it along the edge of the bowl as this helps pull extra sauce off.
The meatballs: portobello mushroom, almond, sunflower, cashew, red bell pepper, oregano, pepper ground together and rolled in seasoned flax seed, the dehydrated for 8 hours @ 105F
For the base, chiffonade the kale, and mix with garlic, shallots, nama and olive oil and dehydrated for 30 minutes @ 105F.