As promised, I am posting the recipe I recently created for raw pasta sauce. I finally tidied up my messy desk and piles of paper and discovered the scribbled notes on ingredients:
Raw Creamy Tomato Sauce
1/4 c. pine nuts
1/4 c. almonds, soaked overnight, rinsed and peeled
3 small tomatoes plus 2 T. water (add more if you need more moisture for processing)
2 T. olive oil & 2 T. DHA oil (I use Flora DHA flax oil, which contains algae for easily absorbed omega-3 fatty acid)
Or, if you prefer, you can just use 1/4 c. olive oil for the total amount of oil.
10 Sundried tomatoes, soaked at least 1/2 hour before using to soften
1 tsp. tamari soy sauce
some fresh ground black pepper
a pinch of red pepper flakes, more if you like it spicy
1 tsp. each thyme and basil, dried or 1 T. each if fresh
1/2 tsp. lemon rind, preferably from an organic lemon
lemon juice from 1/2 lemon
1. In a food processor, grind the almonds and pine nuts until coarsely chopped.
2. Add everything else to the food processor and pulse until it is the texture you prefer – I like it slightly chunky, but you may prefer it smooth – either way it will taste delicious.
3. Spiralize some zucchini, or use a peeler that creates long strands. Place zucchini in a large bowl, pour the sauce over, mix and enjoy.
This tastes best when the zucchini and sauce are room temperature, rather than icy cold, so start your food prep early.