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How to make Veggie Pasta
We usually use yellow or green zucchini for our pasta, as these are soft and make the most enjoyable texture. Here are a variety of vegetables you can use to make a “noodle” base for your sauces:
1. Place the vegetable of your choice on the spiralizer:
2. Cut the noodles to an easy to eat length, then put them in a glass bowl and gently toss with 1 tsp. Himalayan salt. Let them marinate for 15 minutes (while you make your sauce). You can place them in between paper towels to bring out some of the excess moisture, or you can lay them in a colander or strainer. Drain and serve.
3. You may opt to warm your dish in a dehydrator set at 135º for 1 hour before serving. This will take out any excess moisture.
~ Professional Chef, Instructor and Detox Counselor at PureJoyAcademy.com, Lifestyle Counselor, Co-owner of Pure Joy Academy and Owner/Director of PureJoyPlanet.com Elaina Love began teaching raw food courses in 1998. She is a pioneer of low-glycemic and gourmet raw foods. She has created some of the recipes and everyday products which are used by professional raw chefs around the planet. Elaina has authored 3 popular recipe books, and is known for her “recipes that work!” In 2010, after 12 years of teaching, Elaina co-founded Pure Joy Culinary Academy. Since the academy opened, she has thoughtfully certified hundreds of students around the world. Each of these proud graduates now knows exactly how to be a raw food chef, and can instruct others around then–with an emphasis on Holistic Nutrition! Elaina has created the online "Raw Chef Certification" available exclusively here at the BodyMind Institute. Visit Elaina Loves' Pure Joy Academy here >
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