Since zucchini pasta (rawsta) has become one of my favorite bases for a raw meal, I've experimented with a variety of raw sauce options. Many recipes mimic tried and true standards of Italian cuisine (marinara, alfredo, pesto) and are quite successful at producing a delicious raw equivalent.
And yet, I'd never happened upon a raw vodka sauce recipe! Probably because the traditional recipe includes actual vodka and relies on the cooking process to eliminate the alcoholic effect. But who needs vodka in their vodka sauce? Not this chick. So tonight I blended up a batch of slam-dunk awesome raw vodka sauce.
- 2/3 cup cashews, pre-soaked for several hours
- 1 cup raw marinara (I used my leftovers from Tuesday; alternatively, make a half-batch first and set aside)
- 1 tsp agave syrup
- juice of 1.5 lemons (juiced the old-fashioned way)
- 1/2 tsp sea salt
- 1 heaping tsp miso
- water as necessary
- Combine cashews, 1/2 cup of marinara, agave, lemon juice, salt and miso in a blender or food processor and blend until thick and well-combined.
- Add the rest of the marinara and continue blending until very smooth.
- Drizzle in a little water with the motor still running, if necessary. I added a little less than 1/4 cup. Just add water to suit your preference, thickness-wise.
- Pour over spiralized (or sliced, or peeled) zucchini, toss and enjoy!
Like its cooked counterpart, this sauce is on the rich side, but just exploding with flavor. Left a little thicker, it would make a great dip or sandwich spread as well!
As for the rest of today's eats, they looked much the same as yesterday and the day before (fruit for breakfast, salad for lunch).
I did have an amazing juice this morning, though. I'm posting it here mostly so I can remember what I did. I don't expect that many people find my juice ingredients interesting!
Along with big handfuls of kale and lettuce, I juice half a cucumber, four carrots, a small apple, a hunk of ginger and 1/4 of a lemon. This produced about 20 oz of juice--a monster compared to what I've been getting thus far! Delicious.
I continued with the bar theme for my snack today and tried another new one: Mountain Mint Wild Bar.
If you're a CCV reader, you might have read Katie's glowing review of this flavor by now, and I can second her opinion. It's really killer. When I bought it, I was in line at Whole Foods with VeggieGirl, and she told me it tastes like Girl Scout Thin Mint cookies, and she was pretty much right! There's a certain "healthy" aftertaste, but over all, Momma like. I especially love the chunks of macadamia nuts! I especially do not love the $4.99 price tag. I think I'll wait until 2010 to buy another one.
Thank you for all the positive feedback on my post about ditching the calorie counts. If I wasn't affirmed in my ways before, I certainly am now! We are all works in progress--embrace the continuing evolution. :)