My Delicious Raw Spaghetti Marinara Recipe

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My Delicious Raw Spaghetti Marinara Recipe

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This raw spaghetti marinara is really good. You can make it with kelp noodles too. Sometimes for added minerals I’ll use a 50/50 amount of kelp noodles with zuchini pasta noodles.

I originally heard about this raw spaghetti recipe from Jennifer Cornbleet. She has a great book and DVD you should look at if you’re interested in making some really simple, easy and tasty raw food dishes for yourself.

We have her DVD in our DVD’s page. You can watch the trailer there. It’s on the 4th row from the top near the right. It’s called Raw Food Made Easy.

I’m pretty good about not eating any kind of flour product with wheat. I don’t even like the gluten free spaghetti pasta noodles because they’re based off of grain and they raise your blood sugar levels. It’s just not worth it.

So when I’m feeling like some spaghetti I make this. I’ll typically create the pasta and add the kelp noodles in and put that into a glass container in the refrigerator. That will last for 4-5 days.

Don’t worry about skinning the zucchini either before you make the noodles. The skin adds extra nutrients not found in the actual vegetable itself. But if you want the noodles looking just like the real thing, then you’ll want to skin it.

Either way it tastes very savory and very delicious.

And the best part is you don’t feel heavy and gummed up on your colon or digestive system after eating this. It’s filling and yet light at the same time. There’s zero blood sugar issues eating this recipe as there normally would be with traditional wheat based pasta or grain based noodles.

Quick Tip

The key with this raw spaghetti marinara recipe is the sauce. After I’m done making all the marinara sauce, I’ll put a small portion on my stove and gently warm it up. I don’t check the temperature but I just very slightly use some heat on it so I don’t have to eat this dish cold.

I’ll also take the noodles and run them under very hot water using a strainer to also warm them up.

So when I actually combine the two and put it on a plate, it’s nice and warm. Great for a warm dinner in the winter time.

Equipment Needed:

For the Marinara Sauce: (Process in the food processor)

  • 1 bell pepper
  • A handful of sun dried tomatoes (soaked 2 hours or more)
  • 4 or 5 or tomatoes
  • 1 clove garlic
  • Basil (chopped)
  • Oregano (chopped)
  • A dash of Salt
  • A dash of olive oil
  • Cayenne Pepper
  • Black Pepper
  • 1/2 cup soaked almonds (I add these because I like the marinara sauce to be “meaty”)

For the pasta noodles:

  • You’ll need about 4 or 5 big straight zucchinis.
  • Peel off the sides with a Julienne Peeler.
  • Cut in half evenly.
  • Use your Saladacco Spiral Slicer and you’re good to go!

Let me know how your batch turns out. I’d love to hear if your recipe was as tasty as this one.

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