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Organic Zucchini Pasta

with warm Pomodoro Sauce

Raw power.

Green salad and fruits are all we thought of when someone first introduced raw food to us. It was a real surprise when Ana María, from Columbia first impressed us with her raw treat. Surprisingly delicious.

Raw food made of fresh vegetables, fruits and nuts are naturally high in heat-sensitive vitamins such as Vitamins B complex and Vitamin C. Besides, Mother Nature has placed various enzymes in the food to ease our digestion, instead of using enzymes secreted by our body to do the heavy digestion works.

Raw food gives us life and energy. By reducing stress on your digestive system, your body has a chance to ignite the self healing mechanism. And the result is less digestion problem, healthier skin, better clarity of mind and creativity!

No fire. Zero fuel. Perfectly Earth-friendly.


Serves 1


Brazil Nut Parmesan Cheese
1 cup Brazil nuts
1 tsp Salt

Raw Pane Aglio
500gm Sweet onion, peeled
50gm Garlic, peeled
½ cup Sunflower seeds
½ cup Golden flaxseeds
¼ cup Olive oil, Why Not?
3 tbsp Shoyu
3 tbsp Agave nectar
1 cup Wholegrain buckwheat
1 cup Pumpkin seeds

Zucchini Pasta
200gm Zucchini
½ cup Bolognese sauce

Brazil Nut Parmesan Cheese
Blend Brazil nuts with salt into powder form. Set aside to be used later.



Raw Pane Aglio
1. Presoak buckwheat and sunflower seeds for 8 hours. Drain well.
2. Place all ingredients in a bowl of food processor fitted with the ‘S’ blade.
3. Blend it to medium rough texture.
4. Place the mixture on a teflex sheet in the size of about 10cm in diameter.
5. Dehydrate in a dehydrator at 40˚C (or in an oven at 40˚–50˚C) for about 3–4 hours or until crust is dried and crunchy.

Zucchini Pasta
1. By using a spiral slicer (turning slicer), turn the zucchini into noodles form.
2. Warm the Bolognese sauce and pour on top of zucchini pasta.
3. Sprinkle some Brazil nut Parmesan cheese on top.
4. Serve immediately with 2 slices of Raw Pane Aglio.

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