I love Italian pasta and I love Asian food, so this dish was inspired by both. It’s all raw and so amazing! You can make raw roasted tomatoes and raw seaweed cracker overnight in the dehydrator. Then before you want to eat this dish make the raw zucchini pasta in the spirooli maker. Here is the recipe:
Flaxseeds-Seaweed Crackers:
Soak flaxseed in pure water for 30 min, they need to get thick, then add pink Himalayan salt, cayenne pepper, cumin, dry dill and pumpkin seeds to make the mixture, it should be thick. Spread it over the large seaweed wraps on a teflon sheets. Put it in the dehydrator and dehydrate for 5-7h at 110 degrees, then flip it over and dehydrate for another 2h or until completely dry. Keep it in the glass container for a week or more.
Rosted tomatoes:
Slice organic tomatoes, put it in the glass container, sprinkle with rosemary, sea salt, pepper, and other herbs like: parsley, basil, etc… You can add raw garlic and onion if you like too. Just if you were going to roasted them in the oven. Sprinkle little olive oil, or coconut oil. Put it in the dehydrator and dehydrate for 10-14h at 110 degrees. If you want to serve them warm put it back in the dehydrator for another 30min before serving. They are great on a raw sandwich over raw pasta, in the raw hummus or any other raw appetizers.
Raw Zucchini pasta:
Make raw organic zucchini pasta in the spirooli maker. Place the flaxseeds-seaweedcracker on the dish, sprinkle with raw zucchini pasta, roasted tomatoes, raw peruvian olives, fresh basil. Serve with fresh lemon.
* You can add any other raw veggies like mushrooms, peppers, broccoli, avocado, arugula, onions, garlic, etc… You can add balsamic vinegar, apple cider vinegar, nuts or seeds. Enjoy : )
