Raw Marinara Sauce

When I asked my YouTube viewers how they enjoyed their spiralized zucchini, the one answer that intrigued me the most was Raw Marinara Sauce. After testing and tweaking I came up with this surprisingly flavorful sauce. I tried to eat it cold like the raw foodies do, I really did, but it wasn’t much fun… So, I heated it just enough to knock the chill off and loved it.

Raw Marinara Sauce

Makes: 2 cups

Adapted from Gena Hamshaw’s and The Rawtarian’s recipes

1 ½ cups chopped tomatoes on the vine (about 2 tomatoes)
¾ cup sun-dried tomatoes, chopped*
¾ cup chopped red bell pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dried basil
1 teaspoon agave nectar
½ teaspoon minced garlic
¼ teaspoon dried oregano
⅛ teaspoon dried thyme
⅛ teaspoon sea salt
⅛ teaspoon black pepper

  1. Pour all of the ingredients into a blender.
  2. Pulse the blender to slowly chop the vegetables, then turn it on high and blend until the sauce is smooth.

Hibachi Ginger Salad Dressing

This salad dressing is one of my favorite things about going to a Japanese Steakhouse (or Hibachi Grill). The salad itself was always very simple: iceberg lettuce, carrots, tomato and cucumbers. It’s funny how no one eats iceberg lettuce anymore when growing up, that’s all I ate.

Hibachi Ginger Salad Dressing

Source: Top Secret Recipes

Makes 1 ¼ cup

1/4 cup chopped onion
1/4 cup peanut or canola oil
1/3 cup rice wine vinegar
2 tablespoons water (optional)
2 tablespoons chopped fresh gingerroot
2 tablespoons chopped celery
4 teaspoons soy sauce
2 tablespoons ketchup
2 teaspoons lemon juice
1/2 teaspoon minced garlic (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

  1. Pour all of the ingredients into a blender and blend until smooth.

Chopped Salad in a Jar and Agave Mustard Dressing

Salads in jars have been popular for some time. Check out Pinterest for all the inspiration you could ever want.

The only rule is to put the wetter ingredients on the bottom so it’s away from the lettuce. You don’t want that to wilt.

I like keeping my dressing separate, but lots of people put theirs in the bottom of the jar.

Agave Mustard Dressing

Source: Martha Stewart, adapted

Makes ¾ cup

½ cup vegan mayonnaise
¼ cup agave nectar
¼ cup Dijon mustard

  1. Mix mayonnaise, agave nectar and mustard together with a spoon until well blended.

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

If you follow me on Instagram, you’ve seen this dish recently! Here’s what I’ve been throwing together several nights of the week.

Here are links to the 2 products I show in the video:

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

Single Serving

Serves 1

2 tablespoons peanut butter
1 tablespoon warm water (this is different from the video)
½ tablespoon soy sauce
½ tablespoon rice wine vinegar
½ tablespoon agave nectar or maple syrup
1 teaspoon canola oil (sesame is a great option too)
1 teaspoon Sriracha sauce (optional)
1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
1 cup julienned or spiralized zucchini
½ cup julienned or shredded carrots

  1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn’t have to be perfectly blended.
  2. Heat a small saucepan over medium heat.
  3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.
  4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

Multiple Servings

Serves 4

1/2 cup peanut butter
1/4 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons agave nectar or maple syrup
2 teaspoons canola oil (sesame is a great option too)
2 teaspoons Sriracha sauce (optional)
4 cups pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
4 cups julienned or spiralized zucchini
2 cups julienned or shredded carrots

  1. In a medium bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn’t have to be perfectly blended.
  2. Heat a medium saucepan over medium heat.
  3. Add the sauce and the pasta. Stir for about 3 minutes, until the pasta is warmed through.
  4. Mix in the zucchini and carrots and stir for 1 minute, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

Simple Pasta Salad

This is the perfect pasta salad for your summer celebration! It’s quick, easy and flavorful. What more can you ask for?

Simple Pasta Salad

Makes 13 cups

1 pound pasta*
1 cup diced cucumber (about 1 large cucumber)
1 cup diced red bell pepper (about 1 medium pepper)
1 cup shredded or julienned carrot
¼ cup chopped fresh basil
¼ teaspoon black pepper

  1. Cook pasta according to the directions on the box.
  2. Pour the vegetables, basil and pepper in a large bowl.
  3. Drain and rinse the pasta.
  4. Pour the pasta in the bowl and mix well.

* rotini or other type with grooves to hold the sauce is best