Who ever said that a raw vegan lifestyle meant going without? This is a decadent dish that has received approval of non raw foodists and Italians alike. I am always honored when the authentic Italian palates approve of a recipe that resembles one of their own. If you
I demonstrated this main dish at the University of Maryland Integrative Health Conference last weekend and wanted everyone to have the recipe so as to be empowered to try it themselves. All you need are the freshest organic ingredients, a spiralizer or peeler and a blender.
To make the Veggie Noodles
10 ounces zucchini
Spiralize vegetables with a spiralizer or slice finely with a mandoline or carrot peeler.
Toss noodles with a pinch of sea salt and a bit of olive oil to soften, allow to drain in a sieve over a bowl for 20-30 minutes.
1 cup macadamia nuts
1/2 cup brazil nut or almond milk
2T chopped scallion or chives
1/2t chopped garlic
dash of cayenne
1/4t white pepper
Blend all ingredients in a blender until creamy. Taste and adjust seasonings. Toss with the veggie noodles and top with Brazil nut parmesan and Raw Vegan Zucchini Alfredo is ready (subscribe to Helene’s Kitchen to get this recipe by the end of May).