Raw Food Recipe: Spaghetti and “Meat” Balls

Mushroom Sausage

• 2 cups Carrots, grated
• 2 cups Portobello Mushrooms, chopped fine
• 1 cup Onion, chopped fine
• 3/4 cup Celery, diced
• 1 cup Walnuts, soaked and ground fine while wet
• 1/2 cup Pumpkin Seeds, soaked and ground fine while wet
• 1/4 cup Water, filtered
• 1/4 cup Nama Shoyu
• 1 tablespoon Italian spices.
• 1 cup Oat Flour, raw OR 3/4 cup Flax, ground

1. Combine carrots, mushrooms, celery, and onion.
2. Stir in walnuts and pumpkin seeds, combine well.
3. Combine water and nama shoyu, mix into veggie/nut mixture
4. Add herbs, stir well.
5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)
6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat and dehydrate until dry. 6-8 hours. You want these to be dry.
7. Break into bite size pieces.

Marinara Sauce

• 2 cups sun dried tomatoes
• 2 cups water
• 1 large clove garlic
• 1 teaspoon oregano (dried)
• 1 teaspoon basil (dried)
• Salt and Pepper to taste

1. Soak tomatoes in water until soft.
2. Put tomatoes, water and the rest of the ingredients in a high speed blender.
3. Process until smooth

Assembly

• 2 yellow zucchini
• Sausage
• Marinara Sauce

1. Put zucchini through spiralizer. Set in colander for 20 minutes to let water drain off.
2. Top with sauce and “sausage”

*Chef’s Note: I topped this with grated pine nuts for a little extra flavor. I also like to warm this in the dehydrator prior to serving.