Raw & Vegan Spicy Spaghetti

                                Yes, this one is a beauty isn't it?

 This gem of a meal is one of my favorites. Jam-packed with flavor, it is sure to make your mouth water. This is one of those raw vegan recipes that looks strikingly similar to real spaghetti, without any of the unhealthiness that real spaghetti brings. 

Delish!

To get started: take about 10 small zucchinis or 4 large zucchinis and spiralize them. The spiralizer I am using here is made by Paderno World Cuisine. It has been fabulous! 

It will look like this when finished. You can also use yellow butternut squash if you want an even more realistic spaghetti (it won't have any green).

 You will need: (amounts will vary according to how much sauce you want)

3-5 packages of oil and salt free organic sundried tomatoes.  I love the Jacobs Farm brand sold at Whole Foods.

2-4 organic cherry peppers

1-2 organic beefsteak tomatoes

1 teaspoon each of organic oregano and basil. You can also use fresh herbs- that is always the best option!

Blend in your food processor.

Stir the sauce into your zucchini noodles. Make sure to stir really well to get all the noodles coated.

    Bon Appétit!

Looks great, doesn't it?

You can enjoy this spaghetti on top of a bed of spinach/romaine to more easily digest it and to add more nutrition!

Nutritional Profile of this dish:

Tomatoes: Contain a high concentration of lycopene, vitamins A, C, K, iron, calcium, and folate.

Sundried tomatoes: Excellent source of minerals including magnesium and potassium. They also contain vitamin K and niacin. 

Cherry Peppers: Good source for lycopene. The capsicum in peppers is good for boosting immunity, decrease blood cholesterol, etc.

Zucchini: Has vitamin C and also contains two antioxidants called lutein and zeaxanthin, which are two phytonutrients that belong to the carotenoid family. These antioxidants promote good eyesight.