Journey to Inner Food – Part 2 & Raw Pomodoro Pasta

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Is everyone more excited about the vibrant fresh produce in my previous post? There’s more to the Inner Food Journey..

Raw Dishes @ Journey to Inner Food

Top: Salads & Dressings, popular Vegetable Lagsana
Bottom: Salmon Mousse Canapes & Sushi Rolls

In 4 days, we made more than 40 raw recipes, enough for a newbie like me to have a whole month of daily raw dishes.. from Breakfast to Desserts, from Japanese sushi to Bombay Curry. What I love is that most of the recipes are easy to follow (even a child can do it, just need a lot of chopping) and related to our Asian diet. The dish that got everyone going back for more are Vegetable Lagsana and Chinese Lo Mein, however I would reserve Vegetable Lagsana only for special occasion (it’s just too much work). 


When mentioned about dehydrator, my immediate thoughts was RAW cookies, pastries and pancakes that I kept seeing on raw food blogs. Actually these transition food is to use as a raw food introduction to our loved ones. The primary use of dehydrator is to preserve excess fresh produce to home-prepared dried tomatoes, dried herbs, coconut flakes and flours, spiced seeds and corn flakes. In fact, a dehydrator is not really necessary as we can do it the traditional way through air-drying and sun-drying, with enough sunlight in our tropical weather.

Dehydrated food

Dehydrated tomatoes, seasoned onion slices, eggplant & melon seeds

After 4 days of learning new food preparation methods & “playing” with various kitchen gadgets, I still prefer to keep it simple with just a knife and blender.

Here’s another simple dish – Pomodoro Pasta. We made the zucchini spaghetti using a spirooli, or you would just use a grater to grate the zucchini lengthwise.

Raw Pomodoro Pasta

A sense of relief as the workshop ended, a new hope arises that a group of people are now more conscious about their food intake and spreading this beautiful new knowledge.

If you love this post, go to Daniw’s Conscious Kitchen for more raw food recipes.

4.7 from 3 reviews
Raw Pomodoro Pasta
 
Prep time
Total time
 
Raw Pomodoro Pasta
Author:
Serves: 4
Ingredients
Pasta
  • 3 big zucchini
Pomodoro Sauce
  • 12 Tomatoes - deseeded and chopped into small pieces
  • ½ cup Olive Oil
  • 3 Garlic cloves - minced
  • 1 medium Onion - salted while mincing then press out juices
  • ½ tablespoon Garlic Powder
  • 1 tablespoon onion powder
  • 1 tablespoon Palm Sugar (Coconut sugar)
  • 1 tablespoon Coconut aminos
  • ½ tablespoon Apple Cider Vinegar
  • ½ tablespoon Nutritional Yeast
  • 1-2 teaspoon Salt
  • ½ teaspoon Chili Flakes
  • 1 cup Fresh Basil - thinly sliced
  • 2 tablespoon psyllum husk
Garnish (Optional)
  • Nutritional Yeast
  • Olives
  • Dehydrated Tomatoes
  • Dehydrated Eggplant
Instructions
Pomodoro Pasta
  1. Spiralize 3 big zucchini to make spaghetti (using a spirooli). Or you can grate the zucchini lengthwise.
  2. Place zucchini on a plate, served with pomodoro sauce and garnish as desired.
Pomodora Sauce
  1. Place all ingredients except psyllium husk into a bowl, stir with a spatula for a few minutes until the tomatoes release their juice
  2. Blend half of the mix and add in psyllium husk add the end of blending.
  3. Pour the blended sauce into the chunky mix bowl, and mix well. Let the mixture sit for 5-10minutes. If it's too liquid, add in 1-2 tablespoon psyllium husk.
Notes
The sauce should be a thick consistency that is not watery. (best eaten overnight after sitting for half a day so all the liquid gets absorbed)

 

 

 

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10 Comments

  1. Hi, I just love your recipe blog as its not always easy to get a healthier version of malaysian food!

    been looking for a spirooli, and was wondering whereabouts did you get yours in KL?

    • Hi Dils, thanks for visiting my blog and for your lovely comments. The spirooli used at the raw food workshop belong to my friend who bought it at a food equipment supply shop in Pudu, she can’t remember name of the shop. I’ve seen spirooli sold at House of Ingredients at Bdr Sri Damansara, the price is RM200+ if I remember correctly. I have too many gadgets now and not enough space, so I just use a hand grater which I bought at Daiso 🙂

  2. Greetings! Very helpful advice within this article!

    It’s the little changes which will make the most significant changes. Many thanks for sharing!

  3. I have to admit that I have a dehydrator that I just *had* to have. I haven’t touched it and it is sitting in the garage. BUT mushroom foraging has kicked off here in the UK so I think I will break it/me in with it. Your gorgeous photos have given me the kick I need. Now I fancy the look of the spirooli!!
    kellie@foodtoglow recently posted..Baked Marinara-stuffed Arancini (Risotto Balls) – low-fat, lemony and deliciousMy Profile

  4. ah that looks like a very nice pesto 🙂 healthy meal for lunch!

    Latest: Bird’s Nest Mooncake: Best of The Year!

  5. I bet you are glad it over but you know that what you learned will benefit you for your entire life! Thanks for sharing the experience with us. Love the pasta and the idea of using the zucchini. YUM! I’m with you on gadgets – a knife and an immersion blender is really all I need. I sold my dehydrator in a garage sale last month. Haven’t used it in years – too messy and too much trouble. I’d rather eat my food fresh and dried anyway. 🙂
    mjskit recently posted..Purple Yam Ice Cream by Wok With RayMy Profile

    • Yes, so true. What I’ve learnt have changed my views about food. I want to live a long fulfilling life, and feel good with lots of energy. Oh no, I have ordered a small scale dehydrator. Looking at your response got me worried, I don’t it get stashed away. Reminder to myself to use it every week 🙂

  6. I’m sorry, but cannot keep my eyes off the dehydrator I have meant to get from years! Beautifully different pasta sauce I shall try: thanks!!

    • A few of us were also considering if it’s worth getting a dehydrator, as we do not want another gadget that ends up collecting dust 🙂 still very tempted though.. enjoy the pasta sauce!

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