How To make Pasta with Uncooked Fresh Tomatoes Vinaigrette

Raw Zucchini Pasta - Pasta Sauce Recipe

This recipe screams fresh bc it's fully raw, fresh, gluten free & delish! Recipe: Subscribe:

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I'm the home cook who's out to prove you don't have to be a chef to cook like one. I take those cheffy techniques that can be time consuming and intimidating, and make them approachable for fellow home cooks. Cooking like a rock star isn't reserved for chefs anymore, and I'm here to show you how. I look forward to sharing my recipes & cooking style with you on my channel!

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Zucchini Pasta with raw marinara - Raw Food Recipe - 'Just Raw' Recipe Video

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Join Whitney Calibaba, Holistic Nutritionist and founder of Grounded Nutrition. She teaches how to prepare zucchini pasta and an awesome marinara sauce.

Ingredients:

For the Pasta:
2-4 organic zucchini

For the Sauce:
1/2 cup (salt and oil free sun dried tomatoes, soaked in 1 cup boiling water
4 fresh tomatoes
1/2 cup packed fresh basil leaves, stems removed
1/2 cup nutritional yeast + extra for garnish (optional)
1 stalk celery, roughly chopped
1/4 medium onion, diced yield 1/4 cup
1/4 cup walnuts, roughly
chopped + extra for garnish
1 garlic clove, minced
1 tsp dried oregano
freshly ground black pepper

#weightloss High Protein Stir Fry Pasta With Lots Of Veggies and Paneer | Quick Healthy Pasta Prep

#weightloss High Protein Stir Fry Pasta With Lots Of Veggies and Paneer????
Quick Healthy & Tasty Pasta Prep!

can have it as your lunch or dinner meal also great option for lunchbox ????

do try and share your creations @learnlively ????????

Ingredients & Nutritional info (serves 2-3)
50g whole wheat pasta(raw)- 175.5cal
1 onion- 28cal
1/2 capsicum- 7.4cal
30g french beans- 7.8cal
30g green pea- 27.9cal
30g broccoli- 10.2cal
50g carrot- 24cal
100g fresh paneer- 265cal
2 tsp sesame oil- 79.6cal
1 tsp soy sauce- 3.6cal
1.5 tsp vinegar- 1.4cal
1 tomato- 18.2cal
Salt to taste
Green chilli garlic
Oregano
Chilli flakes

total calories - 648
protein - 31g
fats - 32g
carbs - 58g
fiber - 14.2g

This recipe is great for breakfast/lunch/dinner/weight loss diet/lunch box

Eat Clean Get Fit Be Happy!
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How to Make CASHEW CREAM SAUCE - a LUXURIOUS CREAMY PASTA SAUCE without the CREAM!

If you're looking for ways to eat healthier by reducing saturated fat and going dairy-free then cashew cream sauce is the answer for you! This version with garlic is a bit tart and spicy and perfect for a rich creamy pasta sauce, but if you're not into that, just skip the clove and go with the rest. A high speed blender works best for short soak time but if it isn't in your kitchen, just soak them for a few hours and it will be just as dreamy.

INGREDIENTS
1 ½ cups raw cashews (or roasted if you really want the cashew flavor to shine through)
¾ cups boiling water
2 Tbsps lemon juice
2 Tbsps mild extra virgin olive oil
A pinch of salt
A clove of garlic (this is especially yummy if you're going to use this as a salad dressing, or a topper for a baked potato, or a pasta sauce base(

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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.

But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.

I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.

In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.

Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.