27 Jan 2014


This is pretty amazing. Sometimes I wonder how people even have time to eat animal products when there are so many different ways to use the plethora of edible plants we have on this planet. There's no time to eat the same recipe twice! (Except this one.) Having said that, I ain't judgin'. People can eat what they want, preferably with no one getting hurt, and I will eat what I want. Tonight I wanted this. Real. Bad. 

Inspired by this recipe, I set out to make a pasta sauce that was white, creamy and full of flavour. I paired it with everybody's fave veggie for raw noodles: zucchini. The result was beautiful, tasty and ultra good for you. This also happens to be very filling. I couldn't even finish it and I am still really full (I ate at like 3:00 and it's now 9:30). Well... I also had it with a slice of this.

I just got home from a particularly awesome weekly event in Vancouver about questioning reality, and practicing meditation. The group of people that show up are wonderful and very open to learning and growth; it's such a warm environment and I feel like in the next several weeks I will only become more enlightened as to what is inside my head and heart, as well as to what my place is in the world.

One more thing: I'm thinking of doing a juice fast soon; since if I am being totally honest, lately I've really felt like only consuming liquids (despite my past few recipes). Who wants to join?


3 small zucchinis 

1 cup cauliflower
1 tablespoon miso paste
1/4 cup cashews 
2 cloves of garlic
1 tablespoon coconut nectar
1/4 cup nutritional yeast
Salt, pepper, paprika and coriander, to taste
Water, as needed 


To make the noodles: slice the zucchinis on a mandolin or spiral slicer, or even through a cheese grater. Put in a large bowl and set aside. 

To make the sauce: blend all the ingredients together until smooth and thick, adjusting according to taste. Mix into your noodles and let them sit for 10 minutes to soak up the sauce. Top off with parma and cilantro and enjoy.