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Raw-tatouille

 Raw tatouille
Whoo wee, ratw-ta touille, badda bang, badda boom! This recipe was intended to be a side dish, but here’s how it went down in our house: A creature of habit, my husband took his usual cautious, first bite, then said with surprise, “Nic, this is tasty!” Oi, here we go again. Toby then served himself a huge portion of the raw-tatouille, which sidelined his favorite Pesto Pasta (my cooked version. but of course.). Nuff said. A sucker for simple, and the fact that it was bloomin’ gorgeous, I enjoyed the raw-tatouille as a main as well. The combination of fresh veggies, protein-filled sunflower seeds, and the rich and zesty sun dried tomato sauce, make this a deceptively satisfying dish. Tasting is believing.



Raw-tatouille



2 medium size carrots, chopped (saving a thumb-size piece to grate for a garnish)
2 fresh corn from the cob
1 large portobello mushroom, chopped
half medium size red onion, chopped
1 cup raw sunflower seeds
2 zucchini (courgettea), chopped

Sun Dried Tomato Sauce


1 cup fresh basil
2 cup sun dried tomatoes, soaked for 10 minutes in hot water, then drained and chopped.
2 cloves fresh garlic
1 cup sun dried black olives (preferably raw. from the “raw” section at your local health food store or online.)
juice of a lemon
2 tablespoons of good olive oil
pink Himalayan sea salt and fresh ground black pepper to taste

1. Chop all of the vegetables, then add to a large mixing bowl.
2. Using a Magi mix fitted with an S blade, process all of the sauce ingredients (remember to save a pinch of basil for a garnish) until smooth. Season with sea salt and black pepper to your taste.
3. Add the sauce to the vegetables, mixing until the sauce and vegetables are well combined. 
4. Plate the vegetables, and garnish with grated carrot and basil. Serve immediately.

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Comments
2 Responses to “Raw-tatouille”
  1. Emily of The Best of this Life says:

    Yum! This looks really tasty!

  2. Nicole says:

    Thanks Emily! It is seriously YUM :)

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