~ it is with GREAT honour I offer you this recipe by the amazingly talented raw Chef, my teacher and friend, Elaina Love.

Having spent four + very intensive weeks with Elaina in Bali on my raw food chef training course, I can tell you first hand this lady is one talented and creative chef. Follow this recipe and you will be in comfort food heaven!

Check out more info all about Elaina and her Pure Joy Academy here! I highly recommend her course and all of her recipes!

 

PJA

 

 

 

 

Prep Time: about 15 minutes 

Yields: 3 cups/6 servings

 

 

ingredients:

 

  • 1 recipe alfredo sauce – see below
  • zuchinni noodles – see below
  • neat balls – see below
  • Optional: top with 1/2 cup chopped pine nuts mixed with 1 tsp high mineral salt.

 

finale!

finale!

Alfredo Sauce

Yields: 3 cups/6 servings

  • 2 cups macadamia nuts, soaked for 2 or more hours
  • 1 cup water or enough to blend sauce into creamy texture
  • 1 tbsp nutritional yeast
  • 1 tbsp light miso, or more to taste
  • dash nutmeg
  • 1/4 tsp white pepper
  • 1 tbsp onion powder, or more to taste
  • 1 tsp garlic powder
  • high mineral salt, to taste

 

1. Blend ingredients together until smooth. Season to taste.

2. Serve over veggie pasta.

 

Zucchini Pasta

  • 4 yellow or green zucchini (for best results do not refrigerate the zucchini)
  • 1 tbsp Bariani olive oil
  • 1 tsp high mineral salt

 

1. Make the zucchini into noodles using a Spiral Slicer, Spirooli by Paderno of julienne blade on a mandolin.

2. Coat zucchini with salt and olive oil.

3. Let sit for 5 minutes or more to release some of its water. Then spin it in a salad spinner or drain the water and pat dry with paper towels.

zoodles

zoodles

Neat Balls

Yields: 36 balls

  • 1 cup almonds, soaked 8 hours
  • 1 cup sunflower seeds, dehydrated
  • 2 cups walnuts, dehydrated
  • 1 cup pumpkin seeds, soaked 4 hours
  • 3 stalks celery
  • 1/4 habanero pepper or 1 jalapeno pepper
  • 2 cloves garlic
  • 1/8 onion
  • 2 tbsp miso paste, light or dark
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp tarragon – optional
  • 1 tsp cumin seeds
  • 1 tsp Himalayan salt

 

1. Puree all ingredients in a food processor until well pureed.

2. Roll into balls, about 2 tablespoons each.

3. Dehydrate at 110o for about 6 hours. They should be firm on the outside and moist on the inside.

 

 

Directions:

  • Serve neat balls on zucchini pasta and with alfredo sauce to cover! 

Enjoy!

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