The Wholestyle Network

We know that we can use raw zucchini strips to replace pasta, but what kind of sauces should you use?  Marinara is great, but it can get old after a while.  Change it up with a pesto, puttenesca, or vodka sauce – all raw!  You can use them for your zucchini pasta or add them to hot traditional pasta for an easy meal, even with a two-diet household.

Here’s Sayward’s pesto recipe, but you’ll have to hit the link for the other two:

#1 – RAW Pesto

Ingredients:
a large bunch of basil – about 3 cups packed
3/4 – 1 cup walnuts
1/3 – 1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
2-5 cloves garlic
s + p to taste

Instructions:
Put everything in a food processor and blend until smoothish. This recipe is very forgiving so feel free to adjust all flavors to taste. You can use arugula, spinach, or cilantro in place of the basil, and pine nuts or sunflower seeds in place of the walnuts, but each of these will change the flavor. The nooch is important though!

Raw 101: Intro to Zucchini Pasta, and Three Preparations [Bonzai Aphrodite]

I’ve always wanted to make my own donuts (doughnuts?), but I’m not down with frying stuff – ever.  I don’t want to burn myself, I don’t want the smell in my house, and I don’t want to eat fried food, so these sweet treats were totally off limits.  But it turns out that you can bake donuts instead!  True, it takes a specialty pan, but it might be worth it.  Or maybe I could make one big one with my springform cheesecake pan…

Baked Cake Donuts [Not So Humble Pie]

We tend to think of pancakes as big, fluffy, sweet things only consumed at breakfast.  But there’s a whole world of savoury pancakes out there to be discovered!  Case in point: corncakes.  A little corn, a little flour, a little veggies and voila!  You can top them with sweet or with salty – they go great with either.

Savory Corn Pancakes and Pan-Browned Brussels Sprouts [(never home)maker]