Zucchini Spaghetti and Tomato Marinara Sauce (Raw Vegan)

Noodles: 3 medium zucchinis (2-3 servings)

Tomato Sauce: 3 tablespoons of olive oil, 1 medium tomato, 1/4 cup of fresh grapefruit juice, 3/4 cup of water (as needed to mix in the blender), 1 cup of sundried tomatoes, a handful of basil, 1 teaspoon of onion powder, 1 teaspoon of garlic powder and two pitted olives.  (Optional: jalapeño peppers or ground pepper, paprika to make the sauce a deeper red.)

Blend all of the ingredients in a blender until smooth.  The tomato sauce ingredients above makes 2 cups of tomato sauce.

The noodles can be eaten right away OR the noodles can be placed in a deep bowl and covered with boiling water, the latter is my favourite.  For more flavour mix a tsp of Himalayan salt, 2tsp garlic and 2tsp onion powder to the water and soak for a few hours.

Also, if you are looking for a saran-wrap that works, I highly recommend the brand VitaWrap, it never fails and latches quite well.

Garnished with a fresh basil leaf and two Italian olives.


About fromroots2sky

Visual artist, background in psychology, mental/physical health & well-being; interests in life-skills, family & community. In pursuit for: WYSIWUG
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1 Response to Zucchini Spaghetti and Tomato Marinara Sauce (Raw Vegan)

  1. Roxy says:

    Can’t wait to try this! Looks fantastic!

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