Raw + Vegan Fettuccine Alfredo

Fettuccine Alfredo is one of the ultimate comfort foods. Cheesy, fatty, and starchy- perfect for a cold winters day! But instead of giving into the traditional, less healthy, fettuccine alfredo, today we’ll stick to zucchini noodles topped with a plant-based cream sauce! Say hello to your new best friend, Raw + Vegan Fettuccine Alfredo!


Alfredo Sauce

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Prep time: 10 minutes           Blend Time: 1-2 minutes          Makes About 2 Cups

What you’ll need:

High Powered Blender

Ingredients:

1 cup water

3/4 cup walnuts (soaked)

3/4 cup cashews (soaked)

1/4 cup lemon juice

1/4 cup nutritional yeast*

2 tbsp. olive oil

2 cloves garlic

1 tsp salt + more to taste

1 tsp red pepper flakes*

1/2 tsp white pepper + more to taste

1 date (soaked)

*Optional: The nutritional yeast give it a “cheesy” taste, but is not technically raw.

What to do:

Allow nuts to soak for 4-8 hours. Strain mixture and add to blender, along with all other ingredients. Blend for 1-2 minutes. This mixture is best served at room temperature, but will last in the refrigerator for 5-10 days.


Fettuccine Noodles

What you’ll need:

Potato Peeler or spiralizer 

Ingredients:

2-4 medium sized zucchinis or cucumbers (about 1 per person)

1 bunch parsley

What to do:

Chop both ends off your vegetable of choice. Use the potato peeler or spiralizer to make “noodles”. If using a potato peeler discard the dark green skin and the seeded middle for a consistent texture. These can be quick seared in a pan with oil or eaten raw (my personal favorite).

Putting it together:

Place the noodles on a plate and pour on the Alfredo Sauce. Top with chopped parsley and red pepper flakes*.


Benefits

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Garlic is know to have anti-inflammatory, anti-viral and antibacterial effects. This supports the musculoskeletal system and respiratory system. Two sulfur containing constituents in garlic, diallyl sulfide (DAS) and thiacremonone, have anti-arthritic properties. It also bumps us the immune system. Basically it’s a kick-ass way to flavor your food!

Zucchini helps maintain a healthy weight and supports detoxification because of the fiber content. It is abundant in manganese and vitamin C, which support heart health. Zucchini can also help relieve pain from rheumatoid arthritis. Lastly, it has been shown to help prevent cancer and heart disease.

Parsley has anti-inflammatory and anti-carcinogenic properties. It can help control diabetes and rheumatoid arthritis. It is also helps with detoxifying the blood.

Why eat raw? Minerals, vitamins, phyto-nutrients and enzymes are all damaged by heat. Keeping these essentials in tact allows the body to receive more of what it needs, creating a healthier you! Hot foods and liquids can also damage the cells in the esophagus, leading to abnormal cell growth in the mouth, throat, and stomach. Even if you are eating cooked food, always allow them to cool to around room temperature.


Resources

https://naturalsociety.com/benefits-of-garlic/ 

https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-zucchini.html

https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-parsley.html

http://rawmazing.com/why-raw/

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Published by

Caitlin Renz

I create healthy recipes, share natural self-care tips, provide mindfulness practices, offer private and group yoga classes, and health and wellness coaching to my amazing community of wellness seekers. I hope you'll join me on this journey to wellness by subscribing below!

2 thoughts on “Raw + Vegan Fettuccine Alfredo

  1. This was delicious! I didn’t have cashews so I substituted hemp seeds and lightly steamed the zucchini because it was a really cold day. Thank you for the inspiration to make a healthy, fresh, and nutrient-packed lunch!

    Like

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