Monday, August 29, 2011

Summer in France: Raw Pasta

This dish is PERFECT for hot summer's light, yet filling. In addition to being easy to put together it makes use of left over pulp from juicing. This morning I had a juice with beet, carrot, ginger, celery and lemon. I saved the pulp in the fridge and blended it all with the 'SOWWHSS' ingredients.

Currently making the most of my new kitchen tool--a handheld vegetable julienning contraption. (I highly suggest everybody to get one, it was $20 from Canadian Tire: Compared to my carrot peeler this is definitely a step up.


-fresh mint from my backyard
-fresh tomatoes from neighbour's backyard
-juice pulp
-1 cup of water
-ground peppercorns
-sea salt
-tiny slice of purple onion chopped
-1 Tablespoon of Braggs Apple Cider Vinegar

Pasta: julienne copious amounts of zucchini

The neat thing about this is that the sauce turns out textured like a true marinara and the beet pulp makes the sauce a dark pink colour--really beautiful against green!

1 comment:

  1. Raw pasta is so good. I think I will put that on my short list of foods to make!