Closing the iron door on wheat products and gluten-laden grains is one of the best health (and beauty) decisions I’ve ever made.
But it wasn’t easy at first, I used to be (in my “non raw” vegan days) the ultimate pasta lover. I looooved my pasta and I can reasonably say that I’ve tried every possible variation under the sun: whole wheat, buckwheat, rice, spelt, corn, soy, kamut, amaranth, even exotic spirulina tagliatelle that would stain my mouth with this crazy technicolor green hue!
But once I discovered the mighty spiralizer and the wonderful world of veggie-based pasta, I was hooked in no time.
The truth is there’s a world of fabulous no-grain pasta “substitutes” out there. I’ve already shared a few favorites with you: my raw vegan pad thai with daikon noodles, my pumpkin seed parmesan on zucchini spaghetti and I’ve recently released a selection of Italian classics that are typically wheat-based and gluten-laden (pizza, lasagna, ravioli, cannelloni) but now re-mastered into totally health-friendly and super delish raw vegan entrees (available in A Week’s Worth of Raw Italian).
This juicy cucumber pasta with creamy avocado sauce is another personal fave. It’s both light and hearty and the nori flakes boost its nutritional value up several notches. As you know I’m big on sea veggies (they’re my primary source of Vitamin B12) and they offer a truckload of essential vitamins and minerals. As a precaution though (since the Fukushima disaster) I pay close attention to the provenance of the sea vegetables I consume. My favorite are wildcrafted sea vegetables from Mendocino or Maine.
Photography and Recipe by Ndoema
Used in this recipe