Zucchini Spaghetti with Marinara Pictorial Recipe

Appliances you'll need (exact brand not important):
Blender or Vita-Mix	Spiral Slicer

Ingredients: 1 cup sun-dried tomatoes soaked in 1 c. water 'til soft (about 30 minutes) w/soaking water 1 cup chopped fresh tomatoes 1/2 cup chopped carrot 3 tablespoons olive oil 2 tablespoons fresh oregano (minced) 2 tablespoons Nama Shoyu (unpasteurized soy sauce) 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 1 to 2 cloves garlic (to your preference) 2 zucchini

Directions:
1.) Add all ingredients (except zucchini) to blender.

2.) Blend until smooth. Set aside.

3.) Cut tips and ends off of zucchini.

4.) Cut zucchini into thirds.

5.) Set one third piece vertically on the knob of the Spiral Slicer. Center cover on top of zucchini piece and apply pressure to ensure the knobs stick into the zucchini.

6.) Lock cover in place. Switch lever on the middle section to the left, for "angel hair" spaghetti mode.

7.) Apply light pressure and turn handle slowly and continuously; zucchini will turn into spaghetti in the bowl below.

8.) Keep turning handle until no more spaghetti comes out. Remove the cover and you'll have a small piece of unsliced zucchini left. Eat separately or discard.

9.) This is how your zucchini spaghetti will look after you have sliced both zucchinis. I prefer to leave the skin on the zucchini prior to slicing to add some color to the "pasta." But you can peel it before hand if you prefer the standard "white" pasta-look.

10.) Arrange a layer of zucchini pasta in a pretty bowl.

11.) Place a scoop of Marinara sauce on top of spaghetti (amount is to your preference). Garnish with a sprig of rosemary, oregano, or thyme. Serve immediately to ensure freshness.


**COMMENTS: - Marinara recipe by Chef Suzanne Alex Ferrara, from The Raw Food Primer* - A nice addition to this is a side of Marinated Mushrooms or some Parmesan Cheese. I hope you enjoy this as much as I do. Thank you to my friend and fellow raw foodist, James Redmond, for introducing me to this yummy recipe. - Michelle Reeves, From SAD to RAW