Spaghetti agli Zucchini

To make spaghetti from zucchini you need a ‘spirooli slicer’(best purchased from Lurch).
Prepare one zucchini per serving.
Place the spaghetti in the middle of the plate.
Top it up with a bit of olive oil, salt, cracked black pepper, sesame seeds and beer yeast (optional).

Marinara Sauce:
1 half cup blended tomato
1/2 cup lemon juice
2TSP Shoyu
2TSP Olive Oil
2TSP chopped onions
1 clove garlic (optional)
1 cup sun-dried tomatoes
Pinch of sea salt

In a blender, combine all ingredients until smooth.

Pour sauce over spaghetti, top up with ground macadamia or pine nuts and fresh parsley.

From the collection ‘Raw recipes from Niten’s kitchen’.

Niten is a raw food enthusiast and cook of many years experience. He became a ‘Raw Foodist’ in 1996 when living on a permaculture farm. He now gives Raw Food retreats in England and Ibiza, where he lives. We are lucky to get his recipes with the inspiring pictures he makes.