So I have dabbled in a couple of raw food dishes, such as the raw cheesecake I tried in the summer. I’m feeling a bit less than myself lately and was sick over the past week or so. Because I am in pastry school, I find myself consuming a lot of sugar, and I basically went from a near zero sugar diet, to one where I’m bringing home cakes, pies, tarts, and bread several times a week, and while a lot gets shoved in the freezer right away, it’s the odd bites that catch up to us. I want to start cleansing my diet again, as my school winds down, and wean myself off the sugar once more. I thought a good place to start would be a raw food dish, and though I don’t necessarily think that having a completely raw diet is the best diet, I know that I can count on raw food recipes to provide light, healthy nourishment. I got the recipe from here and only slightly modified it. I really enjoyed the dressing and used it on several salads I had in the following day or two. This was a very nice lunch, and also a great side dish at dinner. Enjoy!

Raw Vegetable Pasta

Dressing:

• 1 inch ginger
• 3/4-1 cup olive oil
• 2 tsp sesame oil (toasted)
• Juice of 1 lime
• 4 tbsp mellow white miso
• ¼ cup maple syrup
• zest of one orange
• 1/3 cup water

Blend in a blender or food processor until creamy and emulsified.

Pasta:

• 1 large zucchini, sliced with a vegetable peeler
• 1/2 red pepper, sliced into matchsticks
• 1 carrot, sliced into matchsticks
• 1/2 small cucumber, grated
• Scallions or green onion to garnish
• Sprinkle of raw sliced nuts of your choice
• handful of cilantro, chopped

Prepare and mix all veggies, save the scallions or green onion. Toss them with 1/4 cup sauce, adding more if necessary, and sprinkle with scallions. Sprinkle with sliced nuts and cilantro.