This recipe is taken from the 'Food Matters Recipe Book' Photo shows dish with optional avocado pieces.
2 1/2 cups tomatoes
12 soaked sun dried tomatoes
1/2 cup olive oil
3 cloves garlic, crushed
2 tbsp parsley or basil
1/2 tsp cayenne pepper
1 tsp sea salt
Spiralize (using a spiralizer) zucchini into pasta ribbons and place in a large serving bowl
For the sauce, place remaining ingredients in a food processor/blender until smooth
To serve place the zucchini ribbons into bowls and pour the raw sauce over the top, just like a bowl of pasta
Tomatoes: Along with its many vitamins, minerals and antioxidant qualities the tomato contains lycopene. Studies show lycopene prevents prostate cancer and heart disease. Lycopene is the substance in plants which protects them from the sun’s UV rays, it does the same in our bodies, kind of like a natural sunscreen. Yes it’s true that some tomato sauces and canned tomatoes also contain this protective quality but fresh is still best.
Olive Oil: Extra Virgin Cold Pressed olive oil is one of the highest natural sources of Vitamin E. This nutrient has been known to erase fine lines on the face, repair connective tissues, repair the circulatory system and soothe the digestive tract. In many studies olive oil has also been shown to reduce the risk of cancer and heart disease, our two biggest killers. No wonder the Mediterranean diet is so beneficial.
Sea Salt: Sea Salt is our friend, it is packed with nutrition containing more than 80 minerals, including calcium. The sodium in salt is necessary for brain function and for balancing our system. However, getting sodium from table salt or sodium found in canned, preserved and highly processed foods is damaging as it lacks a complete array of minerals. Table salt has a bad reputation because it has been dried at scorching temperatures, chemically bleached and then often enriched with iodine. It’s a similar story for rock salt and kosher salt.