How to Make Delicious Raw Italian Food
As a Stage IV Cancer Victor and committed to staying disease free, raw foods have become paramount in my pursuit of an alkaline lifestyle. Always on the look out for special raw food recipes my favorite cuisine is still Italian.
I’ve never been a huge pasta lover, maybe because my body intuitively knows that fruits and vegetables, as well as protein-rich nuts and seeds, provide the most ideal source of fuel for a vital body and life.
I must be honest and confess, having grown up in NYC, pizza is still a weakness for me. Yes I do love an occasional slice pizza but the load of carbs in the crust usually leaves me feeling heavy and without energy.
On a mission to be able to enjoy my love of Italian food I’ve recently discovered the joy of eating raw foods, and am giddy over the fact that I’ve finally found meals like raw pizza that have me wanting to dine on them several nights a week.
Raw Italian food is incredibly delicious and amazingly healthy!
Raw Italian dishes are light, nutritious, and full of flavor. Eating raw Italian food lets me indulge in all of the rich tastes indicative of the cuisine, like oregano, basil, tomato, and cheese, but it leaves out all of the ingredients that cause problems in the body.
Dairy products in traditional Italian meals are hard to digest, calorie-laden, and full of all sorts of harmful substances like antibiotics and hormones. Raw Italian meals replace all of the cheeses and butters in conventional recipes with cashew based versions, which are rich in minerals and ever so decadent tasting.
Noodles in raw Italian entrees typically consist of zucchini sliced flat or spiraled (Here is my favorite tool for this) , or kelp noodles. Pizza toppings sit on live, sprouted flat bread crusts, and fresh, organic vegetables like tomatoes and spinach infuse most raw Italian plates. Creamy and zesty sauces come from nuts, herbs, spices, and heart-healthy oils.
Enjoying raw Italian food gives me a generous helping of antioxidants, fiber, vitamins, and minerals from the green veggies, sea vegetables, seeds and other plant-based goodies that are used to make these culinary works of art.
Eating raw Italian fare gives me a new outlook on what life-giving food really tastes like. My goal is to help you learn how easy it is to include raw food recipes into your life. Try one of these raw Italian entrees, and appreciate the brilliance that shows itself when traditional foods get a healthy makeover.
- 1 package kelp noodles
- 1 bunch basil
- 1 cup Brazil nuts
- ½ cup expeller-pressed raw olive oil
- 5 cloves garlic
- Juice from ½ lemon
- 1 teaspoon sea salt
- 1 bunch organic baby spinach leaves, washed
- ⅓ cup kalamata olives, pitted
- ½ cup organic cherry tomatoes, sliced in half
- Soak kelp noodles in warm water for about 20 minutes, or until soft.
- While noodles are soaking, blend all of Pesto ingredients in a food processor. Set aside.
- Rinse kelp noodles thoroughly, for at lease 5 minutes.
- Place into a bowl with pesto sauce, spinach, olives, and tomatoes.
- Toss to completely coat noodles. Serve at room temperature.
- 1 cup nuts (Brazil, walnuts, almonds, or macadamia)
- 1 teaspoon garlic, chopped
- ½ teaspoon sea salt
- Blend all ingredients in a food processor until very fine.
Please use the comment section below to share your thoughts and ideas. We LOVE hearing from you!
In health and gratitude,
Elaine & Nevin
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