Sweet Potato "pasta" With Tangy Marinara: a Raw Food R
Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy. Please visit my Web site for the complete article with photo and additional raw food recipes.
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INGREDIENTS
Nutrition- 1⁄4cup raw almonds, soaked
- 1teaspoon lemon juice
- 1teaspoon olive oil
- 1⁄2teaspoon oregano
- 1⁄2teaspoon basil
- 1⁄2teaspoon salt
- 1dash red pepper flakes
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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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