It’s Raw Wednesday, people! Get excited! I know I sure did. Today I realized that I haven’t used Sallie the spiralizer in a few weeks, and that’s just a darn shame. So I liberated Sallie from her hiding place in the cupboard and set her to work making zucchini “pasta” for my raw lunch.
As I was debating what to use as a topping for my zucchini noodles, I remembered hearing various bloggers rave about the Sweet Pepper Marinara from Choosing Raw. When I checked out the recipe and realized that I had everything I needed to make the famed raw marinara sauce, I just couldn’t resist. Into my trusty ol’ blender went all the ingredients, and the result was a thick, beautiful, brightly-colored marinara sauce that tasted as good as it looked.
Pretty colors, no? I followed Gina’s suggestion and added some avocado slices to my zucchini noodles, which helped bring some variety to the bowl. Unpictured is a big handful of mung bean sprouts I also threw in there; we had some in the fridge that needed to be eaten and I figured, what the heck? They’re noodle-y enough! And the marinara sauce tasted just wonderful over all my veggies. I’m glad to say that the sauce lived up to the hype; I really loved it. I think I’ll be sure to add more sundried tomatoes next time, though, because I was eyeballing my measurements and I think I skimped in that department. Ah well.
Now I just need to get me some dates and whip up some of that Chocomole that looks so enticing! Mmm, dessert…