real raw kitchen: RECIPE: Cheezy "Rawsta" with sweet potato

Tuesday, June 11, 2013

RECIPE: Cheezy "Rawsta" with sweet potato

I love sweets, they are great and addicting. But there is nothing quite as addicting, to me, as bread and pasta. I can eat a sweet and then decide to stop eating sweets anytime I want or need to. But if I get some bread or pasta into my system it may be days before I stop to wipe the crumbs from my lips.

Not to mention that anywhere you go--especially Italian restaurants--there are epic proportions of bread and pasta served. Next thing you know you'll find me in an alley begging for change just to have one more bite of garlic rolls.

Okay okay okay. So dramatic. But you get the picture. I love pasta and I love what it feels like to just eat it out of a bowl. What I have found is that squash and sweet potato provide that same sense of heartiness but digest much more easily and are lower on the calorie and converted sugar scale.


When I make raw pasta I usually use zucchini simply because it is a go-to item in the raw food world. This time, however, I just felt like branching out. And boy, am I glad that I did.

We always have at least two sweet potatoes on hand and they were just staring at me, daring me to make a masterpiece out of them. And so that's exactly what I did.


I simply used a spiralizer on that bad boy and then tossed it in the sauce (recipe below) and added cherry tomatoes. It is SO easy. The noodles softened a bit the longer the sauce was on and the taste combination was out of this world. It really had this cheezy/nutty nature to it, as well. Also, it is completely nut free, which makes my heart sing!

A lot of raw foods rely, heavily, on nuts. I love 'em and am a proud supporter of 'em but I really feel like there is such a thing as too much. This sauce is made from sesame seeds, which are nutritional powerhouses. I'm a huge fan of these little guys and love it when I can incorporate them into my meal.

Cheezy Rawsta Sauce:
a recipe
1/2 cup raw tahini (ground sesame seeds)
3 T nutritional yeast
1 clove garlic
1 T tamari
1 T miso
1/4-1/2 cup water, depending on your preferred consistency

Throw everything into a high speed blender and blend until a sauce is formed. This is a big batch and can be used as a dressing or for other purposes as well. It's really just a variation of my miso dressing, and I'm so glad I decided to add more to it!!

SO.GOOD. Give it a try and let me know what you think!! Also, in case you're wondering, my body digested raw sweet potato very easily. I was a bit nervous but my body handled it like a champ :)

xo



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