raw alfredo primavera

Raw Night

To the delight of my children, I made another raw meal. For us, Mondays are the ideal day to make raw because that is when I go to Whole Foods and the vegetables are extra fresh - very important when they are naked, so to speak. It is especially important that summer squash be fresh because the older they get the more bitter they become. Not a good thing.

I lost a part to my spiral slicer, so I just used my knife to cut the squash into thin, long strips. I tossed the slices in a little olive oil and dehydrated them for about an hour. Sort of the extent of my cooking tonight. I also tossed some spinach with diced red onion and dehydrated that, too.

The olive 'bread' I tossed in the dehydrator the night before; it didn't need to be crispy because I wasn't shooting for a cracker.

The Alfredo sauce was really excellent. I wouldn't say it is 'Alfredo' sauce, but calling it Macadamia Pasta Sauce fits better for how it tasted. The sauce had a little garlic, olive oil, lemon juice and coconut vinegar. Mixed with the squash strips, tomatoes, olives and the spinach, it tasted very flavorful and quite good. Another raw surprise for David. It was harder to sell to the kids, though, who passionately dislike squash of any season. This meal was inpired by recipes in the cookbook Eating Raw by Mark Reinfeld.

Cost Breakdown:

nuts: $4

vegetables: $6

olives, oil, lemon: $1

flax seeds, sunflower seeds, olives: $3

Total to annoy 3 kids and feed 2 adults:

$14.00

Macadamia Pasta Sauce Recipe