Sweet Potato Pasta with Tangy Marinara: a Raw Food Recipe

Raw foodists who have an aversion to raw zucchini (a popular replacement for traditional noodles), this recipe is for you. Instead of missing out on a staple comfort food why not substitute the substitution with another vegetable, like sweet potato or yam. Yes, raw.

Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente "noodle." You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy.

Sweet Potato Pasta with Tangy Marinara

1 sweet potato

2 Roma tomatoes

¼ cup raw almonds, soaked

7 sun-dried tomato halves

1 tsp lemon juice

1 tsp olive oil

½ tsp oregano

½ tsp basil

½ tsp salt

dash of red pepper flakes

water

Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.

Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.

Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.

Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.

Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.

Serves 2. Sauce will keep in the fridge for two days.

Nutritional Benefits

Despite their name, sweet potatoes are low in sugars making them a safe calorie source for diabetics. They actually help regulate blood sugar. Sweet potatoes contain a high amount of complex starch, fiber, and magnesium for easy digestion. They are rich in beta-carotene and have more vitamin A than a carrot of equal weight. They are also a good source of minerals iron, manganese, and potassium.

Tomatoes tote significant amounts of antioxidants like beta-carotene, vitamin C, and lycopene (known for its cancer fighting properties). And, like most vegetables, they are a good source of fiber and potassium. Tomatoes contain a notable amount of chromium, also making them an excellent food choice for diabetics.

Italia never looked so good!