Last week Kuteer and I decided to do a fully raw week. We had 7 days with only raw food on the menu and it was great! Our everyday way of eating is usually to have a cooked meal for dinner and everything else during the day raw. We like to have the balance and we find it a bit challenging to eat fully raw always, especially in the colder months. But every once in a while, we like to do a longer stretch of raw food because it always makes us feel more energetic and light. This time around we felt really good eating this way and not challenging at all thanks to new really delicious recipes that Kuteer has experimented with and the warm weather.
Raw food is when you don’t heat the food above 42°C/108°F. Since it hasn’t been heated above that degree, it is complete with everything that enabled it to sprout and grow in the first place – life force, enzymes, oxygen, water, vitamins and minerals. Raw food is quite literally honest food – what you see is what you get.
As you might have guessed already, today’s recipe falls into the raw food category and is one of our favorites from last week. Kuteer has experimented, created and refined this raw Carbonara to fit his taste and Italian style.
If you’ve never tried zucchini noodles, or “zoodles”, take note: They ARE delicious! They are a very light alternative to normal pasta, and you can pretty much serve them with any sauce you would normally put on pasta. So delightful and, not to forget, so fun to make!
We use a kitchen tool called spiralizer to cut the zucchini into thin spaghetti-like noodles but if you don’t happen to have one of those, you can absolutely go old school with the vegetable peeler. Either way is delicious!
In case the thought of making zucchini noodles doesn’t exactly have you running to the kitchen to whip up a batch, trust us – do it anyway. We have a feeling that you’ll like this one!
Raw Spaghetti alla Carbonara
For the pasta
8 sundried tomatoes, soaked for 4 hours, then rinsed
1/2 cup of cashew, soaked for minimum 4 hours and rinsed
1/2 cup of water
1/3 cup butternut squash, cut into chunks
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
A pinch of turmeric powder
Sea salt to taste
Black pepper to taste
5 brazil nuts
1 teaspoon tamari
Rinse the soaked sundried tomatoes and squize out the remaining water. Cut large julienne.
Grind the brazil nuts together with the tamari in a food processer into small chunks. Spread the “parmesan” on a tray and put it in a dehydrater for 1 hour on 42°C/108°F. If you don’t have a dehydrater, put it in the oven on the lowest temperature possible and keep the oven door a bit open. The ideal is to not exceed 42°C/108°F in order to keep the dish in the raw food category.
Peel and spiralize the zucchini, then mix them in a strainer with a pinch of salt and the lemon juice. This is to draw out the excess water that the zucchini will be creating.
In a high speed blender, blend the cashew with the water and the butternut squash until creamy. Add the avocado, turmeric powder and salt to taste.
Pour the mixture in a bowl and mix in half of the sun dried tomatoes. Add the spaghetti and mix it all together. Serve in pasta plates and garnish with the remaining sun dried tomatoes, a drizzle of olive oil, freshly ground black pepper and thyme leaves. Top it off with the nut parmesan and enjoy!
If you give this recipe a try, let us know by leaving a comment! And be sure to show us by taking a picture and tagging it #foodieawareness on Instagram. We love seeing what you come up with!