Pasta Marinara

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Pasta Marinara with Garlic Mushrooms

Fresh Made Pasta 

I usually go with a trusted brand, such as a High Quality American Made Organic, but if you’re feeling adventurous, give making your own a try.

Ingredients:

1 1/2 cups flour (preferably organic)

1 1/2 cups  organic whole wheat flour (preferably organic) 

1/4 teaspoon mineral rich sea salt

4  cage free eggs

3 teaspoons extra virgin olive oil

Directions:

1. Stir together the dry ingredients into a mixing bowl. Make a fist sized dent in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing with a fork or wisk until the dough is wet enough to stick together. Knead the dough on a lightly floured cutting board until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
2. Roll out dough by hand with a rolling pin or a pasta machine until you have  achieved the desired thickness of noodles. Cut with a knife, pasta cutter, or even a pizza slicer into desired width and shapes. Allow the pasta to dry for at least 15 minutes.
3. Bring a large pot of water with 1 tsp. olive oil to a boil. Add the pasta, and cook for 2 to 3 minutes. It will float to the top when cooked. Drain and enjoy. 

Marinara Sauce

My favorite store bought recipe comes from Classico, but I feel like this one is my all time favorite when I have the time to make my own. 

Ingredients:

1 28 oz can of tomatoes, crushed or whole

2-3 cloves garlic, minced

1/4 cup extra virgin olive oil

1 tbsp red wine vinegar or any dark red wine

1 tbsp apple sauce (to take out bitterness)

Sea Salt

Directions: 

Pour the extra virgin olive oil and garlic into a pan and heat over medium heat until garlic released it’s aroma. Add in the tomatoes, lightly crushing the whole tomatoes with a potato masher if you used whole tomatoes. Stir in apple sauce. Simmer for 15 minutes, then add salt to taste. Remove from heat, then add vinegar. Add dry herbs last and allow about 5 minutes to release flavor.

Garlic Mushrooms

Ingredients:

8-10 Small Portabella Mushrooms (stems removed) 

4 Cloves of garlic (minced)

Sea Salt

1 tbsp extra virgin olive oil

Directions:

Remove stems from rinsed mushrooms leaving only the caps and place on a baking sheet. Spoon in about 1/4 teaspoon minced garlic into each cap. Drizzle each cap with olive oil. Sprinkle each cap with a pinch of sea salt. Place the caps into a preheated oven at 350 degrees. Cook for 5-6 minutes. Remove when mushroom caps appear to be releasing their moisture, but before they begin to look mushy.    

Serve with a side salad with Olive Oil and Balsamic Vinegar Dressing, Sunflowers Seeds and Dried Cranberries

Raw Pasta Marinara with Garlic Rosemary Toast

Raw Pasta

Ingredients:

1 Large Beets

1 Large Turnip

2 Zucchini

2 Large Carrots

Directions: You’ll need a Spiralizer or a julienne slicer to make the pasta.  You can buy a spiralizer(this makes spiraly thin long curls of vegetables reminiscent of curly ) at most cookware stores and they range in cost from $12 to $35. A julienne slicer(which is much like a potato peeler, but cuts long thin straight vegetables reminiscent of fettucine) at most grocery or cook-ware stores and they cost between $3 to $10.

Spiralize or julienne slice the root vegetables into thin spaghetti-like ribbons. Put all of your sliced and spiraled veggies in a large bowl and fill it with water and add 1 teaspoon of mineral rich sea salt. Let the veggie spaghetti soak for ½ hour-1 hour.

Raw Marinara Sauce 

1 1/4 pounds tomatoes, diced 

  

2 dry-packed or oil-packed sun-dried tomato halves (If they’re dry, you’re going to want to soak them for 2-4 hours)

 1/2 cup basil leaves(1/4 cup dried basil leaves)

1/4 cup extra-virgin olive oil 

1 tablespoon fresh lemon juice 

 1 soft Medjool date, pitted and minced (If it’s not dry, you’re going to have to soak it for about 30 minutes) 

 1 small garlic clove 

 1 teaspoon thyme leaves (1/2 teaspoon dry)

 1 teaspoon coarsley chopped flat-leaf parsley (1/2 teaspoon  

½ teaspoon sea salt and ½ teaspoon freshly ground pepper

Directions:

In a blender blend all of the ingredients until smooth. This is one of the simpler recipes for raw marinara. There’s a lot of room to make it your own. Explore the endless possibilities of your kitchen. Add some oregano or basil. Add more salt or pepper if you’d like. Perhaps some cayenne pepper to kick it up a notch or some avocado to give it a more creamy texture. The possibilities are endless and your only limitation is your own creativity.

Drain the veggie pasta from the salt water. Put the veggie pasta in a bowl and pour the raw marinara over it. Enjoy

Garlic Rosemary Toast

Ingredients: 

2 cups of oats groats(you can buy these at your local grocery store in the bulk section. Of course it’s always best to buy organic.)

1 cup almonds, soaked over night and rinsed

1 Cup soaked(2 hours is enough) and rinsed buckwheat groats. You can also use kamut, spelt or wheat berries if you’d like.

1 tablespoon olive oil

5 cloves of garlic, minced

¼ cup fresh rosemary, minced (1/8 cup dry)

¼ cup ground flax meal (you can make this by grinding flax seeds in a coffee grinder)

Directions:

Blend all of the ingredients except the garlic, rosemary and flax meal in a blender or high powered food processor. By hand combine the garlic, rosemary and flax meal. Spread the dough ½ inch(or desired thickness) on dehydrators sheets or on unbleached parchment paper. Score into 6 inch squares or triangles depending on what style and size dehydrator you have. Dehydrate for 4 hours at 108 degrees. Flip them over removing them from the teflex sheets and dehydrate for an additional 5 hours. Enjoy!!