• The Raw Food Girl - Recipe Carrot Fettuccine
    By TamaraBrown
    TamaraBrown Joined 25 Jan,2014 Member of Raw Food Girl
    Hi.. everyone! I’m Tamara Brown, the Founder and Creator of The Raw Food Girl. I started this business because I have developed an absolute LOVE for raw and whole foods. It’s become my passion to educate others about it too, because I wasn’t always this way! This is my story.

Carrot Fettuccine

A hearty, tasty and versatile dish - have as your main meal or as a side salad, it's fabulous either way!
  • 4 People
  • Level: Easy

Ingredients:

  For the fettuccine:
1.   4 carrots, thoroughly washed
2.   1 cup fresh spinach
  For the sauce:
1.   1/2 cup of cashews
2.   1/2 cup water
3.   4 ripe tomatoes, roughly chopped
4.   1/2 Tbsp cold pressed olive oil
5.   1 Tbsp lime juice
6.   1 tsp Minced Garlic
7.   1/3 cup fresh basil, finely chopped
8.   Celtic sea salt and pepper, to taste
10.   1 avocado, diced

Directions:

Use a vegetable peeler to make fettuccine style ribbons from the carrots. Transfer to large bowl.
Cut the spinach into thin slices and add to the bowl.
In a food processor or blender, blend the water and cashews together on a high speed until smooth and creamy.
Add the remaining sauce ingredients (except for the avocado) and blend until very smooth and creamy.
Pour the sauce mixture over the carrot and spinach and toss through until all of the carrot ribbons are well covered. Slice the avocado into bite-sized pieces and gently stir through.

Raw Tip:

The coconut oil will start to solidify if the vegetables get too cold (like in the fridge).
To prevent this from happening, pour dressing on only when you’re ready to serve. If refrigeration is necessary, switch to olive oil instead.
A word from The Raw Food Girl:

A few years ago, the thought of consuming a 100% raw meal was WEIRD. Where’s the real food? My first thought. And second thought – where’s the hot stuff? Now however, not only are most of my meals very raw but it’s become such a natural part of the way I eat. And I feel so much better for it too.

In the past, my dinners would have consisted of some sort of cooked vegetables, a carb such as mashed potatoes or rice, and some sort of animal protein like steak, chicken or quiche. Because that’s what I’d been told from day one was nourishing and healthy.

But let’s just have a closer look at just how healthy this way of eating really is.

Let’s start with animal flesh. MEAT. The food we apparently all need for protein. Many of us eat meat several times a day, at almost every meal. But how much protein do we actually need?

A good starting point would be to look at the protein content of breast milk. Since protein is needed for growth and muscle repair, one would think that breast milk must have a heap of it, since we all grow most rapidly in our few years of life. If there’s one thing the population can agree on, it’s that breast milk is the best food source for babies.

Nutritional Info

This recipe is low in calories, cholesterol and sodium.

This recipe is a good source of protein and iron.

This recipe is an excellent source of Vitamin A, Vitamin C and dietary fiber.

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