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Childhood Favorite Reinvented….Pasta Time!

Tuesday, May 20, 2014

Yay, it's zucchini season! And what can you use this summer squash for? Well, it would be probably easier to make a list of what you couldn't do with it…because it's such a versatile vegetable. You can use it in soups, salads, dressings, crackers, breads, dips, and…..what else?…PASTA! Yes, you can make pasta dishes even if you eat raw. In the past I've shared with you my LasagnaThai PadPesto pasta recipes and here's something else that's very special to me.

This one is a childhood favorite that I wasn't planning on giving up when I switched to raw foods….a simple recipe for some soul food that might sound a bit unusual to many. As a child, I watched fresh, home-made pasta being prepared. I was always lurking around the kitchen and thought it was exciting to witness flour, eggs, and water turn into dough and then the thinnest, finest, strips of pasta that was to be covered with poppy seeds and sugar or other favorite toppings. Today's version is the kind I eat lately. The pasta preparation has nothing to do with the traditional method I just described, and the refined sugar is replaced with healthier alternatives. The key ingredient though, poppy seeds, which is one of my very favorite foods in the world, is the same, of course :)

Raw Poppy Seedish Pasta
(Ingredients for 2 servings)
2-3 medium size zucchini squashes
3/4 cup ground poppy seeds
coconut sugar/honey/maple syrup/agave syrup/preferred sweetener* to taste

*A combination of dry (crystals or powder) and liquid sweeteners works the best

Here's what you do:

1. Cut the ends of the zucchinis off and and peel them.
2. Using a machine (if you have one) or a knife, make pasta out of them as described here.
3. Toss the pasta with a generous amount of poppy seeds and a combination of dry and liquid sweeteners.
4. Share with someone you love and devour!

Thank the Universe for providing such amazing foods! : )

Notes on nutrition: poppy seeds are extremely rich in minerals. Look at the amounts of manganese calcium, magnesium, phosphorous, copper, iron, etc. in them! Good for your bones, brain, skin, and hair…these tiny seeds are not only delicious but a nutritional powerhouse!


Kati said...

Thank you so much for this idea:) Being Hungarian, poppy seed is one of my favourite and I used to eat a lot before going raw 9 months ago. I am happy to make a huge bowl of poppy seed "pasta" (mákostészta, as we call it) for dj ner :)))

Dita said...

You're so welcome, Kati!!! Congratulations on having gone RAW!!!! I'm sure you're feeling amazing! :) And, let me just add that I was born in Hungary too and poppy seeds were always my favorite as well!....so I completely understand you! Enjoy!!! :)))
Check out the Poppy Seed Bars....you will love those too! They're like Makos Pite :)

Kati said...

I prepared it this morning :) Fantastic! The filling was so delicious, the pastry was not perfect but I keep trying. I used date cream instead of maple syrup. It worked perfectly. Thanks the tip :)))

Dita said...

Aww, awesome! I'm glad you liked it! As far as the pastry, without using a LOT of sweetener, we just need to press it into the dish very firmly to help it hold together. The other option, of course, is using a binder such as flax or chia seeds mixed with water and adding that to the mixture and dehydrate it a bit.
You're so welcome! :)))

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