Raw Sundays and Pasta With Tomato Basil Sauce

I enjoyed eating raw so much last Sunday that I decided to do it again today. I had originally worried that if I tried to eat raw, I would get too hungry and end up bingeing. But raw food can be surprisingly filling. And when I eat raw, I seem to be more likely to stop when I'm full, rather than continuing to eat past the point of satisfaction. For me, that in itself is a good enough reason to eat raw.



I started today off with a ripe pear and a green smoothie filled with bok choy (I'm getting more adventurous with my smoothies), spinach, a banana, frozen pineapple, unsweetened almond milk, and spirulina. It was tough because we had guests, and my boyfriend cooked up a savory breakfast of scrambled eggs, ham, potatoes, and english muffins. The smell alone had me reconsidering my raw plan. But I knew I was going to feel much better if I had my own raw breakfast, so I stuck with it.


Do you see what I was up against?

For lunch, I made Gena's Cashew Ricotta with Sundried Tomatoes and Basil. This is the first time I've tried it, and I was amazed! I honestly had to stop myself from eating it by the spoonful. I spread it on lettuce leaves and topped it with carrots, then ate it like a rollup. Delicious! And with all that cashew in it, deliciously filling too!



Since I started my day off late, there was no time for a snack in between meals, and I found I didn't really need one anyway. For dinner, I made raw pasta out of zucchini and spaghetti squash, and topped it with a fresh tomato basil sauce (recipe below).



And dessert was another of Gena's concoctions, Raw Chocolate Pudding, to which I added a banana and a sprinkling of shredded coconut. Does it get any better than that?





Raw Pasta with Tomato Basil Sauce



Ingredients:
1/2 spaghetti squash
1/2 medium zucchini
1 medium tomato
4 large basil leaves
1 sun dried tomato, chopped
small handful of spinach
1/4 garlic clove
1 Tbsp. raw sunflower seeds
salt and pepper to taste

Directions:
To prepare the pasta, cut the spaghetti squash in half (you'll need a really good knife for this). Scrape the seeds out. Then, using a spoon or fork, scrape the insides into your serving bowl. For the zucchini, I used a peeler to slice it thin, but you could also use a grater.
For the sauce, place the tomato, garlic, basil, and spinach in a food processor and process until it's the consistency of salsa. Stir in the sunflower seeds.
Pour the sauce over the pasta and sprinkle with salt and pepper.

Serves 1

*This post is linked to Slightly Indulgent Mondays. Head over for more delicious recipes with a healthy twist.