By Rochelle Fahlgren |
Raw Fettuccini Alfredo
(aka Mac Nut & Not Cheese)
(Recipes from I Am Grateful by Terces Engelhart)
1) I Am Creamy – Mac Nut & Not Cheese Alfredo Sauce
(Serves 2)
• 1 cup Macadamia Nuts (do not soak)
• ½ cup Almond or Brazil nut milk
• 2 TB chopped scallion
• ½ tsp chopped garlic
• ¾ tsp salt
• ¼ tsp nutmeg
• ¼ tsp white pepperBlend all ingredients for sauce until creamy in a blender.
Taste and adjust seasonings if necessary. Serve this luxurious sauce with Veggie Noodles.
2) Veggie Noodles
(Makes 3 cups raw, serves 1-2)
• 10 ounces of the following: parsnips, zucchini, or diakonGet your spiralizer and place in the desired blade (the spaghetti and one of the wider blades for fettucini). Place your peeled root vegetables in, and spiral away.
Toss the noodles with a pinch of salt and a little olive oil to soften.
3) Sweet Almond Milk (the classic)
• 1 cup almonds
• 3 cups water
Place almonds and water in a blender and blend on high speed until nuts are completely broken and almond milk is created. Strain the almond milk through a fine sieve or nut milk bag into a bowl or jug. Save pulp for a dessert recipe, for dehydrating into almond flour, or compost.
For more info, contact Rawjuvenation at (775) 750-1345 or rochellefahlgren@hotmail.com. Specializing in raw food cuisine.
