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Raw Marinara, Pesto & Alfredo

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Collin Cook Raw Chef at 4th Generation Market in Boca Raton shares three raw food recipes on Feb. 19, 2010

Menu

  • Raw Pasta
  • Raw Marinara
  • Raw Pesto
  • Raw Alfredo
Use zuchinni for the noodles using a spiral slicer or saladacco

Raw Marinara Yields 3 cups


1 lb soaked sun-dried tomatoes

8 oz vine-ripened tomato (medium size)

3 oz yellow onion (1/3rd of a medium onion)

2 garlic cloves

1/2 c water

3 Tbs Olive Oil

3 Tbs Celtic Salt

1 tsp Black Pepper

2 tsp dried Basil

1 tsp dried Thyme



Blend all ingredients in a food processor except the dried herbs. Incorporate by pulsing in the end.

 

Raw Pesto Yields 3 Cups


3/4 lb washed baby spinach

1 oz washed basil

1/4 lb walnuts

2 garlic cloves

1 c olive oil

1 1/2 tsp celtic salt

1 1/2 tsp black pepper

1 1/2 Tbs lemon juice

1 1/4 tsp nutritional yeast

Blend greens to a coarse consistency, remove from processor and place aside in bowl. Add nuts and garlic to processor being careful not to over process. Add greens along with remaining ingredients and fold together.

 

Raw Alfredo Yields Approx 5 Cups


3 C Macadamia Nuts soaked and rinsed

3 C Cashews soaked and rinised

3/4 C Nama Shoyu

3 T granulated garlic

1 tsp black pepper

1 ½ C lemon juice

2 Tbs nutritional yeast

1 tsp onion powder

1 tsp celtic salt

½ tsp Oregano


Blend all ingredients except oregeno until smooth and creamy. Pulse in herbs at the end.

 

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