5-2-08 Holy Red Pepper, Batman!

I've had a few weeks to start getting my groove on with the raw food, and I think tonight I actually hit that threshold where I can transition into officially "chef'n it up!" I created this recipe tonight, and OMG, even if you don't try this as a main course, you should try this dish!

Carrot & Squash Pasta with Red Pepper Marinara by Bunnylicious Berry

Ingredients
2 small yellow summer squash
2 small carrots
1 large red pepper
Handful of fresh basil leaves
1 tsp garlic salt
1 tsp dried oregano
1 tsp dried parsley
1 TBS juice from fresh lemon
2 TBS olive oil

Instructions
Peel the squash and the carrots into "pasta" strips, and plate them in a pile with the carrot on bottom and squash on top. Save any left over squash and carrot pieces to blend into the sauce.

Cut the pepper into pieces, and put into food processor with the rest of the ingredients. Blend until as smooth as you like it. Taste and season to your liking.

Spoon the pepper sauce over the pasta strips. Garnish with sprouts and a small handful of fancy raisins.

This is the best thing I have eaten since I have been raw. The sauce is a little runny, but who cares! I tipped my plate and drank it all up. It's just scrumptious! ENJOY!