30 Noodles

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This book is all about the warm crunch: pesto, fettuccine, pad thai, and even coconut chicken, all in their raw vegan version. It’s a great way to have a quick, impressive healthy meal.

30 recipes for 30 days of a spiralizing adventure. It’s a whole new way of cooking!

“It’s always great to share food with the people we love, and Raw Munchies book series is all about making something special to have together. It could be an exotic smoothie, a healthy spaghetti, or a portobello mushroom steak. It’s been my greatest challenge and joy to create this book series and open up to this new art: to bring popular and gourmet recipes from around the world to the raw vegan table.” Reut Barak

 

Read a Recipe from the book:

FARFALLE

An impressive noodle dish, with a rich cream and fun, crunchy noodles

Dressing

Chop tomatoes, bell pepper, and chives and mix with the rest of the Dressing ingredients.

Dehydrate on a Teflex sheet at 108 degrees Fahrenheit (42 degrees Celsius), for 2-3 hours.

In a food processor or high-speed blender, blend the dehydrated Dressing ingredients.

Fresh Vegetables

Chop parsley and chives and add to the Dressing.

Farfalle

Using a spiralizer triangle blade, spiralizer zucchini, and then cut into smaller pieces, creating large farfalle. Mix with the rest of the Farfalle ingredients.

Add the Dressing (and the Fresh Vegetables).

DRESSING

2 tomatoes

1 red bell pepper

1 tablespoon chives

1 teaspoon turmeric

1 teaspoon oregano

½ teaspoon rosemary

½ teaspoon paprika

sprinkle of chili flakes

FRESH VEGETABLES

2 tablespoons parsley

1 tablespoon chives

FARFALLE

1 zucchini

1 cup rocket leaves

the juice of 1 lemon

2 teaspoons cold-pressed olive oil

Preparation time: 30 minutes

Waiting time: 2-3 hours

Serves Two

Youtube Video for this recipe https://youtu.be/K6PzFEfwq4I

Page 18

About the Author:

RawMunchies.org is a raw vegan website dedicated to making healthy, gluten free recipes, that are delicious, easy and great for detox.

Reut Barak has been an online influencer in the Raw Vegan world since her transformation in 2015, “I started cooking when I was 7, on my own making Challah bread. I was brave. The result was what could only be described as beginners luck.
I have since had every possible failure in the book (and some of my own).

But I always succeeded in the end, and over the 25 years in the kitchen I mastered cooking. I could make anything I wanted to make. Until I went raw.

A chance night of late Googling on May 25, 2015 exposed me to this new great challenge and I learn new things every single day. Join me! Love, Reut”

Amazon Author Page: https://www.amazon.com/Reut-Barak/e/B06XWY27SS

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