Today I am sharing a really yummy raw vegan spaghetti recipe…after my daily appreciations 😊
I appreciate wind.
I appreciate fresh picked tomatoes.
I appreciate life’s ups and downs.
I appreciate laughter.
Raw Vegan Spaghetti recipe:
Tools: spiralizer (optional) blended or food processor (optional).
Ingredients: 2 zucchini, 4 medium smallish tomatoes, a very small avocado or half of a regular size, dried tomatoes, pinch of dried chipotle pepper or a small piece of fresh.
Spiralize the zucchini or dice them if you don’t have a spiralizer and put them in a large bowl.
Blend the tomatoes, dried tomatoes, avocado and chipotle pepper until smooth. Dice them and mix in a bowl if you do not have a blender.
Pour the tomato sauce over the zoodles and enjoy!
Thank you for reading my recipe and appreciations.
I appreciate you!
Tools: food processor with an s blade, knife and cutting board
1/4 head of green cabbage
a big handful of mixed greens or spinach
1 avocado (optional)
1/4 fresh chipotle pepper or 1 tablespoon dried
Put the cabbage in a food processor and blend until it looks like rice. Then put aside in a large soup bowl.
Blend 3 tomatoes, mixed greens, 1/2 avocado, cored apple and chipotle pepper in food processor until it is like soup.
Pour it over the cabbage.
Dice up the remaining tomato and 1/2 avocado and put on top.
Tools: a high speed blender or food processor
a sharp knife and cutting board
a handful of spinach
one large zucchini
3 large tomatoes
1 red bell pepper
(Optional) juice pulp crackers (recipe here: http://www.crazybananalady.org/recipes/dehydrated-snacks/)
Blend together in food processor or blender: spinach, 1/2 zucchini, 1/2 red bell pepper and 2 tomatoes until creamy. Pour the soup into a bowl.
Dice 1 tomato, the other half of the zucchini and red bell pepper. Place them on top of the soup. Add crackers on top.
- I am grateful for accomplishments.
- I am grateful to myself for doing handstands.
- I am grateful for early bedtimes.
thank you for reading my gratitudes.
6 organic pink lady apples
3 organic medjool dates
Blend together in food processor
a food processor with and S blade
dehydrator (mine is an excalibur)
Mix together in a food processor with an S blade:
2 vine tomatoes
1 cup sun dried or homemade dehydrated tomatoes (I used homemade ones that I did in the dehydrator)
bunch of green onions
bunch of cilantro
1 red pepper
Put the sauce in a large bowl
Take 3 bunches of kale and break leaves of stems, put leaves in bowl with the sauce and mix together making sure sauce gets on all the leaves.
Put on dehydrator trays and dehydrate at 105 degrees fahrenheit for 4 to 6 hours.
12 medium tomatoes (keep 2 out for garnish)
10 basil leaves (keep a few out for garnish)
handful of cilantro leaves (keep a few out for garnish)
20 collard leaves
2 serrano peppers
1st batch: blend in vitamix half the tomatoes, basil and one pepper
2nd batch: blend the rest of the ingredients in the vitamix (will be green in color)
Pour 1st batch in large serving bowl. In the center of the 1st batch pour the 2nd batch to make green in the middle of red. Garnish with tomato slices, basil and cilantro leaves.
Collard greens. Zucchini refrained “beans”. Spinach flax meal homemade chips. Salsa.
Mexican night!! Trace
loves my un-cooking:)
16 oz. spinach
4 tblsp. flax meal
juice from one lemon
put spinach in food processor. Blend until it is a creamy paste, then add the rest of the ingredients.
Place all ingredients on mesh trays and put in dehydrator on 115 degrees for 6 to 8 hours.
2 small zucchini cut in chunks
1/2 cup soaked sunflower seeds
juice from one lemon
4 green onions
1 tblsp. cumin
1 hot red pepper
Place all ingredients in a food processor and blend until creamy
1 red pepper
handful of cilantro
handful of mint leaves
1 red hot pepper
3 green onions
Place all ingredients in food processor and blend.
Juice 3 oranges
put in blender
add blueberries, raspberries and mango to blender
experiment with different amounts of each for different flavors
Blender until well mixed and creamy