Marinara with Zucchini Pasta

The Sauce

 

1/2 cups sun-dried tomatoes

4 medium size tomatoes, chopped

1/4 cup sun-dried tomato powder*

1/4 cup fennel, chopped

3 tablespoons red onion, chopped

1/4 cup fresh basil leaves

1 clove garlic

2 teaspoons fresh lemon juice

1 tablespoon italian seasoning

1 1/2 teaspoon dried oregano

1/2-3/4 teaspoon Himalayan crystal salt

1/4-1/2 teaspoon black pepper

pinch cinnamon

 

The Pasta

 

5 zucchini or carrots, spiralized or peeled with a vegetable peeler.

Place the sun-dried tomatoes in a bowl and add enough water to cover them. Let them soak for up to an hour. Drain the water off.

Place all of the sauce ingredients in a food processor, fitted with the “S” blade (or a blender) and pulse until combined. Don’t process to long; the sauce is best when it’s chunky.

Serve on top of zucchini or any other vegetable noodles.
*To make the sun-dried tomato powder, grind dry sun-dried tomatoes in a dry blender or coffee grinder until you get a powder. Store in a glass mason jar in your refrigerator.

It’s always good to have this on hand. It makes a great addition to almost any salad dressing, sauce or soup. One cup of sun-dried tomatoes yields about 2/3-3/4 cup powder.

 

Yield approximately 3 cup sauce (4-6 servings)

Raw Chocolate Peanut butter & Jelly Pie

This one was inspired by one of my patients.  He came in the office last week and said my Raw Cheesecake recipe looked good but he had a strong dislike for cashews.  It is cashews that give the “cheesecake” the cheese-like taste but I decided to rework the recipe to give it a completely different taste.  I hope you enjoy.  -Dr. Sal

Crust:

1 and 1/2 cups of of wild raw peanuts

1/2 cup of dates

1 pinch or two of sea salt depending of how much you like a salty sweet taste.

mix in food processor with S-blade until fine in consistency but still crumbly.  Transfer to a bowl.

1/4 cup of dried coconut.  Put in food processor until it is fine with a sand to small rock consistency (or use shredding coconut).

Cover the bottom of a small cake pan or glass pan  with the coconut.

Now scoop in and press the date-nut mixture on top of the coconut as evenly as possible.  This is your crust.

Crustcoconut

Filling (The Chocolate Peanut Butter)

3/4 cup of lemon or lime juice

3/4 cup of agave or honey (I used honey in this one)

3/4 cup of coconut oil

1 drop full of dark chocolate extract (Medicine Flower is the company, I bought it on Amazon)

3 tablespoons of cacao powder

up to 1/4 cup of water to make it easier to blend

Blend all together in a Vitamix or similar blender until it is smooth, firm but not liquidy.

Pour this mixture on top of the crust and with a spatula even it out. Put in freezer while preparing the topping.

Peanut butter

Topping (The Jelly)

2 cups of frozen blueberries

1 cup of dates (to add some stickiness to the topping)

Blend the strawberries and dates together. Use as little extra water as you can to get it to blend.

Pour on top of the cheesecake (once it has hardened a bit)

jelly

Put back in the freezer for a few hours.

 

 

 

 

For best results, leave in the freezer and take out about 3-4 hours before eat.  After that  you can put it back in the refrigerator and I will keep for a few days

 Stuffing Fantasy

½ cups soaked almonds

½ onion, chopped

2 large cloves garlic

1 apple chopped

4 stalks celery, finely chopped

1 medium Portobello mushroom, chopped

3 Tablespoon flax meal

1 Tablespoon Olive oil

1 Tablespoon Tamari or Nama Shoyu

½ teaspoon Celtic sea salt

1 teaspoon Italian seasoning

1 ½ teaspoon poultry seasoning

¼ teaspoon kelp powder 1

½ cup raisins

¼ cup chopped walnuts (soaked and dehydrated first)

 

Prep

1.- place almonds in a food processor and puree until is very fine meal.

 

2.- Add onion and garlic to the food processor and process until well minced.

 

3.- Add apple, process until apples are in small chunks.

 

4.- Remove ingredients and place in a bowl.

 

6.- make patties or spread thickly on a dehydrator tray.

 

7.- Dehydrate at 105 until crunchy on the outside and moist on the inside.

 

Time will vary depending the size of your loaf or patties.Approximately 8-12 hours.

REGISTER

Dr. Sal’s Upcoming Plant Based Eating Seminars

 

February 12th (Wednesday)  Plant Based Registration February 2014

Wednesday, february 12th: 5:30 to 7:00

Raw Vegan Nut Milk and Basic Juicing

 

March 12th (Wednesday) Plant Based Registration March 2014

Wednesday, March 3rd: 5:30 to 7:00

Smoothies

 

April 9th (Wednesday) Plant Based Registration April 2014

Wednesday, April 9th: 5:30 to 7:00

Dehydration Basics for Dummies

 

May 14th (Wednesday) Plant Based Registration May 2014

Wednesday, May 14th: 5:30 to 7:00

Raw Vegan Desserts and Snacks

 

June 11th (Wednesday) Plant Based Registration June 2014

Wednesday, June 11th: 5:30 to 7:00

Raw Vegan Entrees

 

July 23th (Wednesday) Plant Based Registration July 2014

Wednesday, July 9th: 5:30 to 7:00

Raw Vegan Summer Soups

 

Register for all six events for the price of five a savings of $20 ($100 total)

Plant Based Registration Raw Food Series 2014

 

 

Raw Food Series Seminars at:

Tucson Heart Center
2404 E. River Rd
Building 2, Suite 100
Tucson, AZ 85718

 

Seating is limited and Pre-Registration is required. $20 non-refundable participant fee payable on pre-registration.

Register online or call 838-2440.

 

The Plant Based Nation

I hope all who attended enjoyed the first “Plant Based Eating Seminar” on July 9th.  Please answer the poll and leave us your feedback below so we can make it even better.  Check out the upcoming events to register for future Plant Based Eating Seminars.  Availability is limited and you can now register online through PayPal.

For those that missed it,  here are some of the presentations and some pictures from the event. Don’t forget to check out the great recipes of the food that was sampled and video demonstrations on how to make almond milk or hemp milk. You can also click here to find out how to buy the SoyaJoy G3 or nut milk bag both of which can be used to make a variety of nut/seed milks.

Check out The Raw Kitchen to see my recommendations for the basic food and equipment needed to start your journey towards a healthier, more energetic and fulfilling way of life. I will be updating and expanding on this as time permits so please check back often.

If you are still not sure how to get started with your raw/plant based eating lifestyle, click here for Dr. Sal’s Guide to Plant Based Eating or click here to purchase Raw Food meal packages to be delivered to your home through the Willow Healing center.

Coming soon, Alberto and Karla’s raw meals will be available for pick up in a bistro in the Tucson area

To Buy Dr. Sal’s Book: So you are Fat, Now what?

To Schedule an Appointment with Dr. Sal click here

Please leave us your feedback so we can make this site and our seminars better

[contact-form to=”drsal@therawcardiologist.com”] [contact-field label=”Name” type=”name” required=”true” /] [contact-field label=”Email” type=”email” required=”true” /] [contact-field label=”Website” type=”url” /] [contact-field label=”Comment” type=”textarea” required=”true” /] [/contact-form]