How to make your own Raw* Zucchini Spaghetti Pomodoro at home
You will need a spiralizer, some zucchini, some roma tomatoes, fresh basil, Himalayan Sea salt, garlic, a garlic press and a cheese cloth.
First, cut the ends off the zucchini and spiralize them, cutting them to the length of spaghetti noodles (about 25-30 cm).
Next, peel the roma tomatoes and crush them up in a bowl. With a cheese cloth, grab your tomato pulp and squeeze the water out. (Save it for another recipe or drink it down. The idea is not to waste the tomato water, but to make your sauce thicker.) Use your garlic press to extract the garlic pulp from a few teeth of garlic. Add in a bit of Himalayan Sea salt.
Optionally, you can add some extra virgin olive oil or avocado oil or grapeseed oil, as well as any other herbs or spices that you like. I added rosemary and dill into the sauce, and added fresh green and red basil on top. I also added some plant-based Parmesan cheese* made from potatoes. I garnished this plate with edible fuscia-colored manguellita leaves and more fresh basil.
* Note that the plant-based Parmesan cheese on top is 100% vegan but not raw. For a 100% raw substitute, grate some coconut and dehydrate it in the sun or in a dehydrator.