On Friday, July 11, 2014 it was International Raw Food Day, but you don’t need a specific day to celebrate eating raw food; as everyday is a celebration in our world, and so is everything we put into our bodies! In the beginning, we found it really hard to eat healthy as it takes a while for your body’s ecosystem to stop craving bad choices. Now we prefer foods that will benefit and energize our system rather than slow it down. Even today, if we were offered the choice of a bag of kale chips or a hokey pokey chocolate covered ice-cream, (for some of you this might be hard to believe)… we choose the kale chips. We know what sugary, preservative filled treats do to us and going through the effects of this totally puts us off. We also know what Bo’s crispy delicious homemade kale chips taste like – ummm, YUM!
Yes, we too used to love fast foods, ice-cream, pizza, wine, desserts, biscuits, sweets, little mince pies, bread, pasta… I think you get the picture. It was a slow process of changing our eating habits and eating a balanced diet based on greens, raw foods, smoothies and juices but it has made such a difference in our energy levels, confidence, skin and way we see the world. The hardest thing is to explain to someone how good they can feel eating more natural foods when they have never felt that buzz. It can also be hard to convey the problems that can be associated with unhealthy eating; as when you change your diet to remove the junk, problems you didn’t know you had come to light and you figure out how sensitive you are to the additive-filled processed foods you used to eat.
We found out a bit late about international raw food day to post this recipe on time, but we still got on board; as we mostly eat raw anyway. Food Matters TV posted a delicious raw Zucchini Pomodoro recipe to celebrate, so we just had to try it. We added our own twist, because of what we had in the kitchen and what our mouth told us worked. We had big pomodoro smiles all round!
Zucchini, Cucumber Pomodoro Recipe
- 3 zucchinis
- 3 cucumbers
- 2 cups of chopped fresh ripe tomatoes
- 6 sun-dried tomatoes, soaked in water to rehydrate, roughly chopped
- ½ cup cold-pressed extra virgin olive oil
- 3 cloves of garlic, peeled
- 3 fresh dates, pitted
- 2 tbsps fresh basil
- 2 tbsps fresh parsley
- ½ tsp cayenne pepper
- 1 tsp himalayan rock salt
- 1 tsp cracked black pepper
- A spiralizer or just a vegetable peeler
- A blender or food processor
Spiralize the zucchini and cucumbers and place in a large serving bowl. Then blend or process the remaining ingredients until smooth. Pour sauce over the zucchini/cucumber pasta and enjoy!
Vegan Tip: If you want it tasting a bit more cheesy, add some nutritional yeast to the sauce or sprinkle over the top.