Sweet Potato "pasta" With Tangy Marinara: a Raw Food R
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 sweet potato
- 2 roma tomatoes
- 1⁄4 cup raw almonds, soaked
- 7 sun-dried tomatoes
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon salt
- 1 dash red pepper flakes
- water
directions
- Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
- Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.
- Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
- Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
- Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.
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