Sarah’s last post is really making me hate this detox right now. All I want is a big bowl of her carbonara pasta, with a fat cheese burger on the side.
Other than the normal cravings, my detox plan has been going pretty well. I’ve made it through 6 full days of sticking to my raw foods, and lots of water diet and I only have one more day of no meat, no dairy, and no gluten to go. The first two days we’re the absolute worst- but I’m so glad I pushed through. By day 4 most of the cravings had subsided and I was full of energy.
When I decided to do this detox last Saturday I didn’t really realize what I was getting myself in to. It is really hard to only eat raw foods! I don’t know how some people do it! I’ve had some decent salads this week, I made some delicious fresh fruit and vegetable juices, and I snacked on a lot of fruits and veggies through out the day to hold me over. The toughest part for me has definitely been dinner time. I miss standing over the stove and whipping up my dinners for two when I get home (Matt is most definitely not joining me in this detox). So last night I came up with a recipe out of shear desperation and cravings for pasta (thanks Sarah) that I think anybody would enjoy. In fact I would most definitely make this recipe again, only next time when I’m not on a strict detox diet I will add a little parmesan cheese.
Now this isn’t a 100% raw recipe, the tomatoes are roasted. But after a lot of research I did find that there are a few vegetables that actually increase in nutritional value once they are cooked- like tomatoes! That was all I needed to read to allow myself this one semi- cooked indulgence this week.
Zucchini Pasta with Roasted Tomatoes
1 large, or 2 small Zucchinis
1 tbs olive oil
3 Roma Tomatoes
Salt to taste
I found this perfect julienne peeler at Whole Foods and it made this so much easier to prepare the zucchini spaghetti. All you need to do is wash the raw vegetable and then begin peeling the strands. If you can’t find one of these nifty peelers then you could just use a standard peeler and create wider ribbons.
Cut your tomatoes lengthwise drizzle them with olive oil and a sprinkle of salt and roast them in the oven set to 350 degrees for about 20 minutes.
Once your tomatoes are soft and roasted- toss them in a serving bowl together with you zucchini strands and mix well until the hot tomatoes have broken down and coated the zucchini with their warm flavor. Drizzle a little more olive oil if needed, and a touch more salt to taste.
If you’re not on the detox diet- then add a sprinkle of parmesan cheese and serve.