Zucchini, and any of these three additional vegetables or any like it, Squash, Celery, Sweet Potato being cut up like spaghetti with food processor. Spaghetti Sauce is applied. Variation can include marinated mushrooms, avocado, olives, roasted pepper or just about anything form the marinated isle of salads.
I never make the same food twice or at least try not to. This is a very simple dish I learned from Raw Food Enthusiast Wendy in Manchester New Hampshire a few years ago. The idea is simple, substitute the carbs (pasta) with vegetable: Zucchini. When you make your own spaghetti sauce, even better but I am not there yet so I just use the jar of sauce from the store for now. However I did upgrade my vegetable selection from only zucchini to multiple vegetables and it works. I love it and when I include marinated vegies like the mushroom, roasted pepper, olives etc. it can give a variation to the final taste as well as the different spaghetti sauces I am experimenting with. As long a good food processor is used, I can get this dish on the table in 10 minutes starting from washing vegetables to serving the plate and that is by not rushing. You cannot boil a water that fast and the best part: no carbs, just delicious raw veggies! Making your own sauce will add preparation time and perhaps increase food value.
Good organic vegetables, finer grade selection on food processor and good sauce selection. Serve it with bread if you like or on its own. You won’t miss the meat if you are eating for food value and not addicted to fat soluble flavors.
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 88 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 2.8mg||1 %|
|Sodium 1615.7mg||56 %|
|Potassium 1069.9mg||28 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 33.8g|
|Protein 7.4g||11 %|
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Calories per serving: 285
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