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Thursday, December 19, 2013

Sweet'n'Spicy Veggie Pasta (Raw Vegan, Low-fat)

1.1 pound Kale (500g)
2 medium Zucchini (545g)
Handful baby Carrots (150g)
Handful white Mushrooms (100g)
1/2 Red Bell Pepper (100g)
1/2 Yellow Capsicum (100g)
1 pitted Mango (150g)
1 Lemon, juiced (1/4 cup)
4 ounces Orange Juice
1 tbs red Chili paste*
1 inch fresh Turmeric**
1 inch peeled Ginger
1/4 cup fresh Cilantro
1/2 tsp Cinnamon
1/2 tsp Paprika
1/2 tsp Cumin
1 Medjool date

* 1 tsp of paste = 2 tsp of powder = 1 dried chili
** equals 2 tsp of powder

Wash and spin dry your kale. Cut or rip into bite-sized pieces. Squeeze lemon juice over kale. Massage for 2-4 minutes. Let sit. If you do not like raw kale, my mother steamed half for 10 minutes and it came out well.
Wash your zucchini. Chop off ends. Place into spiralizer and cut into ribbons or noodles. If you do not have a spiralizer, try a mandolin!
In the Vitamix, add all other ingredients. Blend for 1 minute, using the tamping rod to help. The sauce packs a punch, so use less chili if you don't like too much heat.
In a large bowl, add half of the zucchini, half of the kale, and as much sauce as you like.
Dig in :)

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