Sweet Potato "pasta" With Tangy Marinara: A Raw Food R

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1 sweet potato
• 2 roma tomatoes
• 1/4 cup raw almonds, soaked
• 7 sun-dried tomatoes
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1 dash red pepper flakes
• water

Recipe

• 1 place sun-dried tomatoes in warm water to start softening. set aside. **raw foodists take care not to use water hotter than 118 degrees.
• 2 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.
• 3 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.
• 4 chop roma and sun-dried tomatoes and add to the sauce base. blend into a thick, creamy marinara sauce.
• 5 divide sweet potato noodles into two servings and top with tangy marinara sauce. garnish with additional red pepper flakes if you wish.