With lots of peppers left over from last week's supermarket haul, I recalled a raw marinara sauce that I'd learned from a class with Rochelle Blank and I got to chopping.
I peeled my zucchini,
pruned my basil plant,
and finally unwrapped my SPIRALIZER!
This thing is so cool that you can probably feel the chill from wherever you are. In seconds I had zucchini spaghetti!
One sheet of directions with pictures, no learning curve, awesome results.
I whirred up the raw marinara in two simple Magic Bullet batches.
Raw Zucchini Spaghetti with Red Pepper Marinara
5 small zucchini, spiralized
2 1/2 cups chopped sweet pepper, divided (1/2 cup is for garnish)
1/2 red onion, chopped (save a few pieces for garnish)
handful of fresh basil leaves
2 cloves garlic
1/4 cup EVOO
few squirts of Bragg's
1 tsp lemon juice
few shakes of oregano
few shakes of thyme
lots of freshly ground pepper
Set 1/2 cup chopped pepper and a sprinkling of chopped onion aside, then combine all ingredients except the zucchini in the Magic Bullet. Plate and enjoy immediately (why wouldn't you?).
But wait, there's more (I like infomercials)! Leftover asparagus in the fridge = edible garnish.
In case you're wondering, those sticks in the background (above) are the spiralizer "leftovers", but they're edible.
Although I must admit I didn't eat them. Too weird. Out for the rabbits!
This is what it looked like all mixed up and ready to be eaten. It was DELICIOUS! Soft with a crunch and definitely the mouth feel of spaghetti; I can't wait to try more raw sauces and spiralize just about everything.
I can't recommend a spiralizer enough; this is the most fun I've had since starting the cleanse.