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Raw and Vegan Pesto Pasta

 Raw and Vegan Pesto Pasta
Raw and vegan pesto pasta? If you haven’t a clue what I’m on about, stay with me for a few. I haven’t crossed over to the “Nature Girls Gone Wild side (sounds quite amusing actually),” but have become acquainted with the raw food movement. Introduced to raw food culture six years ago, I too remember the first time someone mentioned green smoothies and sprouted organic grains and pulses. Thankfully, they weren’t scented in patchouli and wearing rope sandals, or the whole thing would have been dead in the water. As a cynical city girl, I was looking for an excuse to run, but surprisingly, it took all of 30 seconds to get excited. 

Uncooked food is brimming with vitamins, minerals, antioxidants. By eating raw organic fruits and vegetables, you are giving your body pure energy. Try incorporating more raw food into your diet, and watch your skin glow, your weight drop, and your hair grow. I went cold turkey on the raw diet for 30 days, and the change was incredible. To eat 100% raw would be amazing, but we all lead busy lives, or have loved ones that are stuck on cooked food (mine sneaks out for the occasional burger. yup.). If you can’t go the whole hog, try a meal here and there. Apart from the honest admission, my husband has changed dramatically in recent years, eating huge salads, drinking green smoothies, sipping carrot and ginger juice, and polishing off my raw and vegan lemon cheesecake (that was a bit irritating actually. I had the munchies). We were at the Thai market recently, and he asked me a question that would have been unthinkable years ago: “Hey did you get the tofu?” All I can say is, you never know until you try.

This pesto recipe is ridiculous (in a good way)! Fresh basil and pine nuts in their raw state are so flavorful, and the subtle sweetness of coconut water in the sauce is divine. Enjoy Pasta Pesto as a fresh and light delicious meal. 

Raw and Vegan Pasta Pesto

4 zucchini, ends trimmed off
1 cup raw pine nuts
1/2 cup fresh basil leaves
2 cloves of fresh garlic
1/2 cup coconut water
juice of a lemon
2 tablespoons olive oil
1/2 teaspoon pink Himalayan sea salt

1. Using a Magi mix fitted with an S blade, mix all of the pesto ingredients until smooth. Set aside.
2. To make the “spaghetti,” use a potato peeler, slicing the zucchini thinly, or use a Spiral Slicer (by World Cuisine) to make perfect spaghetti shapes.
3. In a large bowl, gently toss the pesto and spaghetti together, taking care not to break the noodles. Serve immediately, or wrap with cling film and chill until serving. 

*If serving later, remove the pasta from the fridge about 10 minutes before your meal. Toss lightly, then serve.

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