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Raw Creamy Basil Sauce

Raw Creamy Basil  Sauce

with Raw Noodles too

www.jodiburke.com

If you are wondering about having to give up some favorite foods or comfort foods – no need to worry any longer!!

This Raw Creamy Basil  Sauce will help!!  It is totally vegan, raw which means it’s live!!

Every time I make a dish like this I can’t believe how filling, yet satisfying it is and it’s still healthy and raw – how cool is that??

And again easy, quick and tasty – even better.

The one tool you will need is called a Spiralizer – yes sold on Amazon (no affiliate link) or by now easily available in your local health store possibly grocery store (depending maybe Whole Foods).

Basil Alfredo (1 of 1)

There are other kitchen tools that will create a pasta like noodle so if you have something else that works awesome!

One Zucchini, a good size one is enough for two good servings. It creates a fair amount of noodles – some long and some short.  I have found since using Zucchini for noodles I could never go back and eat pasta especially with the after effects! 🙂

Basil Alfredo (1 of 1)-4

 

Raw Creamy Basil Sauce

–  1 cup Cashews

–  juice of 1/2 Lemon

–  pinch Himalayan Sea Salt

– fresh ground Pepper (optional)

–  2 cloves Garlic

– approx 6- 7 bigger Basil Leaves (more if you prefer)

–  1/2 – 1 cup Water

Through all ingredients in Vita mix or Blender with about 1/4 cup water, slowly adding more water until the desire consistency you prefer is met (more water will create a thinner sauce, less water it will be thicker)

www.jodiburke.com

Finely chop 2- 4 basil leaves and stir into the mixture or add in and pulse lightly once or twice.

Pour the sauce over the noodles and enjoy.

If everything comes right out of the fridge it will be colder, you can leave things out for a little bit to get more of a room temp.

Please feel free to share this recipe – it’s always greatly appreciated!!

Jodi

 

Mushroom Sauce -Raw / Vegan

Mushroom Sauce

Mushroom Sauce

 

I believe once you get use to the simple and tasty raw / vegan version of a cream sauce you might just never go back to the dairy one!!

I used Kelp Noodles for this recipe, but whether it is Zucchini noodles or regular pasta, it will still be tasty!!

 

Kelp noodles are harder to find, any local health food store that has a fair amount of raw foods may sell it.  I usually order mine on line so I order a few packs at a time as they keep well in the fridge.  You can serve them right out of the package cold or put in a dish or warm to hot water to warm them up. They are loaded with nutrition and lots of minerals, are crunchy and don’t really have a strong taste but I like them – it makes regular pasta seem mushy.

Recipe

–  11/2 cups chopped Mushrooms ( I used regular mushrooms but any can be used as they will give a different flavor)

Put into a bowl with

–  1 tbsp Tamari

–  2 tbsp Olive oil

– sprinkle Sea salt

Mix well and let marinate for a few hours (2 – 4 hours) stirring occassionally

 

In the Vitamix or blender

–  11/2 cups raw Cashews

– 2 cloves Garlic

–  Pepper ( I like a mushroom / pepper sauce so I added a fair bit but add to your liking)

– 6 – 8 oz of water – start with 6 oz and slowly add more depending on how thick or thin you like your sauce (so you may need to add a little more, just add a little bit at a time while the blender is mixing)

Once your sauce is smooth, throw in 3/4 of the mushrooms and keep blending – this sauce I made smooth so I blended it up well, but you can also leave the mushrooms chunky, you will need to process less.

Pour the sauce over the noodles, add a few of the remaining noodles on top, garnish and enjoy!!

JB