We had raw pasta for dinner twice this week! The first photo is of a Low Fat Raw Vegan Pad Thai by raw foodist Megan Elizabeth. The recipe is within the video, so if you don't have time to watch it all, you can fast forward to the end and there is a slide with the full recipe.
I also purchased some of Megan Elizabeth's Low Fat Vegan recipe eBooks. I'll be blogging about some of those recipes in the coming week! I've just found that my body does so much better when I restrict nuts and fats, so I'm happy to have found her videos and website!
The second photo pictured above is a modified recipe from Choosing Raw. I wanted to reduce the nuts so I used 1/2 cup of raw Zucchini in place of 1/2 cup of the nuts. I am going to work with this one more because it ended up being a bit watery, probably because of the zuchini. So I suggest if you make my modification that you add only a 1/4 cup of water and then check the consistency.
If you are wondering how I Spiralized my zuchini, I used a Spirooli! They are cheaply made in China so I don't how long they last, but so far it's getting the job done. You can find Spiroolis on Amazon.
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