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Zucchini Pasta al PestoBy Jennifer Cornbleet, author of “Raw Food Made Easy” (www.learnrawfood.com)

1 zucchini, peeled
2 cup basil leaves, stems removed, tightly packed
¼ cup extra-virgin olive oil
1 teaspoon crushed garlic (2 cloves)
½ teaspoon salt
¼ cup raw pine nuts

Toss in some black olives, mushrooms, peppers for added flavour and colour.

For the sauce, place basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scraped down the sides of the bowl with a rubber spatula. Do not over-process; you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, pesto will keep for five days.

For the “pasta,” cut zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with the pesto. Serve with two tablespoons of the pesto.


Raw RavioliBy Alissa Cohen, author of Living on Live Food
Whenever Alissa makes this dish at seminars at least one person asks, “What kind of pasta is this made from?” Actually, the “pasta” is a turnip.

For Pasta Wrapper
4 turnips

For Cheese Filling
1 cup pine nuts
1 cup macadamia nuts ( can substitute cashews)
1 cup walnuts
1 cup parsley
7 teaspoon lemon juice
6 teaspoon Nama Shoyu or Bragg Liquid Aminos
2 cloves garlic

For Marinara Sauce
2 1/2 cups tomatoes
12 sundried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 tablespoons parsley
1 teaspoon Celtic Sea salt
1/8 teaspoon cayenne


For the Pasta Wrapper:
1. Slice the turnips into very thin slices by using a spiral slicer, mandolin or other vegetable slicer to makethin, round disks. These will be used as the wrapper, which would normally be the pasta dough.

For the Cheese Filling:
1. Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground
2. Add the rest of the cheese ingredients and blend until creamy

For the Marinara Sauce:
1. Add all ingredients in a food processor and blend well

Assembling the Ravioli:
1. Remove a single turnip slice from the batch
2. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until the sides meet. Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them, they will not stick together.
3. Continue to fill each turnip slice until all the filling is gone
4. Place these half moon shapes in a single layer on a large plate and drizzle the tomato sauce on top.
5. Allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the ravioli up and serve.

Note:
Buy small turnips as they are easier to slice. Make sure to slice these VERY thin or they may not become soft enough and may taste bitter.

Zucchini Pasta with Marinara

For angel hair zucchi-ghetti, finely shred 2 medium zucchinis in The Spiral Slicer. For sauce, blend 2 cups tomatoes, 1 teaspoon peeled ginger, 1 tablespoon peeled garlic, 1 hot pepper, 1/4 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup Nama Shoyu or 1 teaspoon Celtic sea salt, 3/4 cup hemp oil, 5 pitted sun dried olives, 1/2 cup sun-dried tomatoes, 2 tablespoons hemp seed nuts, and juice of 1/2 lemon in blender until well liquefied. For garnish, top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.