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Raw Food Institute of Australia A light raw replacement for the classic Italian pasta dish

2 ripe avocados 1 clove garlic peeled Juice of 1 lime 1 tsp salt 2 whole shallots, roughly chopped 4 finely-sliced button mushrooms 2 tsp organic Mexican spice blend 1/8 cup water 2 large zucchini Handfull cherry tomatoes



Instructions: Place all ingredients (except zucchini, mushrooms and tomatoes) in blender and blend until creamy, add a little more water if too thick. You want the consistency of thick cream. Cut the top and tails from the zucchini, if you have a spiraliser, spiralise the zucchinis and place in a bowl. If you don’t have a spiraliser you can use a potato peeler and create ribbons. Add a small amount of the sauce at a time and mix gently with the zucchini and mushrooms. Make sure you don’t add too much sauce as it can make the zucchini too soft. If you have sauce left over, it makes a great dip with crackers. To serve: Pack the zucchini pasta in a cup and invert onto a plate. Decorate with cherry tomatoes and if you really want to impress create some Brazil nut parmesan to sprinkle on top as well! (Process 1 cup Brazil nuts, 1 tsp salt and ½ cup savory yeast together to create a yummy crumble!). Love this recipe? For more wonderful healthy recipe ideas visit

June Profile Magazine 2014  
June Profile Magazine 2014  

Sunshine Coast Magazine featuring Corporate Lifestyle, Business, Local Profile Stories, Fashion & Life Advice.