Makes: For 4 people

Estimated total time to make: 30 minutes

Ingredients: 
1 bag of brown rice pasta
1 kale
1 bunch of watercress
1 bunch of spinach
1 bunch of cherry tomatoes
1 onion
5 cloves of garlic
Choose extra virgin coconut oil or olive oil for cooking
Himalayan salt
Action:
1. Boil the pasta until cooked. Add 2 pinches of salt to the water and a tablespoon of olive oil. 
2. While pasta is boiling, in a fry pan heat the oil and cooked the diced onions and garlic on medium heat until caramelized. 
3. When the pasta is cooked add it to the onion and garlic and stir. 
4. Add 1 tablespoon himalayan salt, kale, spinach and water cress to the fry pan and toss together until the greens are wilted. 
5. Serve to a plate and garnish with cherry tomatoes and fresh basil!

SUGGESTIONS:
+ ADD avocado cubes 
+ ADD a squeeze of lemon
+ ADD cayenne pepper to make it spice
+ ADD nutritional yeast to make it taste cheesy
+ ADD a handful of fresh basil at the end

This recipe is VEGAN. It is also GLUTEN FREE, dairy free, soy free.

This recipe was crated by Liana Werner-Gray January 2013.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Raw Zuchetti Alfredo (with Marinated Mushrooms)

Start by marinating the mushrooms:
3 cups sliced mini portobello mushrooms
¼ cup organic extra virgin olive oil
3 tablespoons Bragg’s Liquid Aminos (soy sauce alternative) 
3 tablespoons apple cider vinegar
3 minced garlic cloves (as finely as possible)

Action:
Mix liquid ingredients and garlic as well as possible then add mushrooms, cover, and let sit in the 
refrigerator for at least one hour. Let the mushrooms marinate overnight for the best flavor results.

Alfredo Sauce: 
2 cups raw unsoaked cashews
½ cup pine nuts (use more cashews if pine nuts not available)
Juice of 1 Lemon
¼ cup olive oil
1 ½ cups water (less water for a thicker sauce)
6 garlic gloves
1 shallot
¼ cup parsley
¼ cup basil
½ cup nutritional yeast (more of you want it cheesier)
1 tablespoon white pepper (black pepper works as well)
1 tablespoon Himalayan salt
1 dash of cayenne pepper

Action: 
Process cashews and pine nuts first then add all other ingredients and process until it is a creamy sauce consistency.
Zucchini Spaghetti:
Put 2 LARGE ZUCCHINIS through a pasta maker and place in the bowl you would like to serve from!
*Use a vegetable peeler if you don’t have a pasta maker
FINISHING UP:
1. Place the “Zucchetti” into a serving bowl.
2. Put marinated mushrooms on top of zucchetti.
3. Pour sauce on top of both and mix!
4. Garnish with fresh parsley and ENJOY!
*If you don’t like mushrooms, you can skip that part of the recipe and it is still delicious. If you are just not into raw mushrooms, you could always steam them before marinating!

This recipe designed by Salvatore Fiteni who has been on The Earth Diet since August 2012.

Serves 3 people

Ingredients:
3 Sweet Potatoes cubed
½ Zucchini squash sliced
½ Yellow Squash sliced
2 Carrots sliced
1/2 Red bell pepper chopped
1 handful of fresh Green Beans
1 Red Onion chopped
4 cloves of Garlic finely chopped
Juice of ½ of a lemon
1 tablespoon Curry powder
¼ cup Nutritional Yeast
Himalayan salt
Black pepper
Extra Virgin Coconut Oil (or Olive Oil )for cooking

Action:
1. Heat OIL in large frying pan at medium heat.
2. When oil is freely moving on the pan, add ONIONS and GARLIC.
3. When onions and garlic is slightly browned, add SWEET POTATOES and allow them to cook until slightly browned.
4. Add all other vegetables and allow them to cook, stirring frequently.
5. When the carrots and sweet potatoes are tender and add Himalayan salt, black pepper, and curry powder and STIR!
6. Turn off burner and allow everything to cool down for a few minutes.
7. Add NUTRITIONAL YEAST and lemon juice, stir in and serve!

SUGGESTION:
Serve with rice! Serve with avocado! Serve with fresh cilantro/coriander!

Benefits:
• Contains vitamin A, vitamin C, manganese, fiber, B vitamins, potassium beta-carotene, folate, vitamin K, zinc and iron
• Rich in antioxidants
• Anti-inflammatory
• Great for weight loss!

This recipe designed by Salvatore Fiteni who has been on The Earth Diet since August 2012.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved