Zucchini Pasta and Sun-dried Tomato Marinara Sauce

Zucchini Noodles:
Ingredients:
3-4 medium zucchinis will make approximately 2-4 servings and enough to use up your sauce. 

Directions: 
1. Wash and peel zucchini
2. Use a spirooli (or mandolin or vegetable peeler) to make zucchini noodles.

Sun-dried Tomato Marinara Sauce:
Ingredients:
1 cup sun-dried tomatoes, soaked for 2 hours or more
1 red pepper, chopped
4 tablespoons olive oil
1 teaspoon italian seasoning
2 cloves garlic
1/4 - 1/2 teaspoon sea salt
1/8 teaspoon pepper (optional)

Directions:
1. Food process all ingredients beginning with garlic. Stop occasionally to scrape down the sides of the food processor with a rub
 2. Combine zucchini noodles and sun-dried tomato marinara sauce together in a large bowl and massage together until thoroughly mixed.

For more inspiration, please view my website Comfortably Raw @ www.comfortablyraw.com

http://comfortablyraw.com/Comfortably_Raw/Home.html

Barbeque Seeds

Including variations to make these sweeter or more spicy - to suit any pallet.

 

Ingredients:

3 cups raw pumpkin seeds, soaked 8 hours, then sprouted for 24 hours

6 cups raw sunflower seeds, soaked 8 hours

2 cups sundried tomatoes, soaked 8 hours, 1/2 cup tomato soak water (as needed to blend)

1/2 cup raisins or dates, soaked 8 hours (optional: this provides a nice sweet barbeque flavour)

1 bulb garlic, separated and peeled

1 tablespoon chili powder (this provides a mild flavour, though for very sensitive kids you may want to omit or lessen)

2 teaspoons cumin (mild flavour)

1 teaspoon cayenne powder (not for the faint of heart - this will make spicy seeds)

1 teaspoon sea salt

Directions:

1. Blend all but the seeds until thick and smooth.

2. Place seeds in a large bowl and pour sauce over them. Mix thoroughly until all seeds are coated with the sauce.

3. Spoon the seed mixture onto dehydrator trays (not teflex), spreading it thin and evenly.

4. Dehydrate at 145 for 2 hours, rotate the screens and dehydrate at 110 for 8-12 more hours - until crisp and crunchy. 

For more inspiration, please view my website Comfortably Raw @ www.comfortablyraw.com

http://comfortablyraw.com/Comfortably_Raw/Home.html

Raw Nori Pizza Chips

Raw Nori Pizza Chips: 

Almost the same as Raw Jicama Pizza Chips my 3 year old invented this recipe because he loves 'Mommy Pizza' (Jicama Pizza Chips) and he LOVES nori - hence Nori Pizza Chips. These are currently his favorite veggie snack.

Usually I make a huge batch of the sauce when I'm making Jicama Pizza Chips / Nori Pizza Chips and when I run out of Jicama I switch to Nori. Some weeks I just make Nori pizza chips if the jicama in the store aren't looking fresh enough to tempt me.

Ingredients:
Nori - have 4 or more sheets on hand
For the Sauce:
1-2 tomatoes
1 red pepper
6 cloves garlic
1-2 tbsp olive oil
1/4 tsp sea salt

Directions:
1. Food process the tomato(s) and red pepper together.
2. Using a mesh strainer, bowl, and a spoon, pour the sauce into strain over a bowl and use a spoon to squeeze the juice out of the peppers and tomatoes. Once dry pour this into a bowl.
3. Drink the juice from the tomatoes and peppers or save for later.
4. Food process the garlic - scraping down sides with a spatula, then add to the red pepper/ tomato sauce.
5. Add olive oil and sea salt and thoroughly mix with spoon.
6. Lay nori out on mesh dehydrator trays and then spoon and spread with the spoon the sauce mixture on top of the nori.
8. Dehydrate at 140 for 2 hours, then lower temperature to 110 and rotate screens and dehydrate for an additional 1-4 hours. Timing will depend on how wet your sauce is. When they are done the sides will start to curl up and the undersides will appear dry. If you prefer them more chewy dehydrate a little longer, until they are even more dry looking. The dryer the chewier. Enjoy!

For More Inspiration, Check Out My Website: Comfortably Raw
www.comfortablyraw.com

Raw Jicama Pizza Chips

Today I made one of my favorite recipes Jicama Pizza Chips. I love these and so does my son. He's been eating them nearly daily since he was 2, and affectionately calls them 'Mommy Pizza'. The recipe calls for a mandolin, food processor and dehydrator, and while I'm at it I like to triple or quadruple it so we have enough to last the week. Bonus is while making this I also make red pepper tomato juice which when enjoyed right away is so energizing!

Raw Jicama Pizza Chips:
Ingredients:
Jicama, 1 average sized
For the Sauce:
1-2 tomatoes
1 red pepper
6 cloves garlic
1-2 tbsp olive oil
1/4 tsp sea salt

Directions:
1. Mandolin the jicama into thin pieces and set aside.
2. Food process the tomato(s) and red pepper together.
3. Using a mesh strainer, bowl, and a spoon, pour the sauce into strain over a bowl and use a spoon to squeeze the juice out of the peppers and tomatoes. Once dry pour this into a bowl.
4. Drink the juice from the tomatoes and peppers or save for later.
5. Food process the garlic - scraping down sides with a spatula, then add to the red pepper/ tomato sauce.
6. Add olive oil and sea salt and thoroughly mix with spoon.
7. Spread jicama onto mesh dehydrator trays and then spoon and spread with the spoon sauce mixture on top of the jicama.
8. Dehydrate at 140 for 2 hours, then lower temperature to 110 and rotate screens and dehydrate for an additional 1-4 hours. Timing will depend on how thin your jicama is and how wet your sauce is. When they are done the larger pieces will start to curl up and the undersides will appear dry. If you prefer them more chewy dehydrate a little longer, until they are even more dry looking. The dryer the chewier. Enjoy!

For More Inspiration, Check Out My Website: Comfortably Raw
www.comfortablyraw.com