zucchini pasta and tomato parsley sauce

so since i have switched my diet i noticed i have been thirstier than normal. i can not seem to get enough water. yesterday i found myself with a splitting headache because i didn't find enough time during my work day to get enough water to satisfy my body. but there's nothing wrong with tons of water. i've been drinking "green smoothies" daily for breakfast. for those of you who having had one, it's a smoothie made of a green leafy vegetable, some fruit, and some vegetables. the color looks really odd to a lot of people. (yes, a lot of my coworkers give me some funky looks.) but it tastes really good. it takes a while to find a combination that really works for you. i really tend to gravitate to spinach, banana, celery, and the occasional cucumber.

this was one of my favorite things to make last time i was eating raw. it's not difficult to make and is surprisingly filling. pasta is a complete vice of mine so being able to have some good for you pasta is key to me surviving any dietary change.

to make the parsley tomato sauce, all you need are the ingredients to the left and a blender.

parsley tomato sauce

5 tomatoes, washed and sliced
1/2 cup olive oil
1 bunch parsley, chopped
1 shallot, chopped
1 lemon, juiced
2 stalks celery
2 cloves garlic, chopped
salt, to taste


blend together all ingredients except the parsley and olive oil. once completely blended, slowly add the olive oil and parsley until sauce thickens.

see. super simple and tasty sauce. the color is a nice green depending on how much parsley you add. for me the more the better because you can never get enough greens. if you like your tomato sauce a little on the red side add half of the bunch of parsley and you will get a nice red pink sauce.

now there's a few different ways you can make your zucchini pasta. you can use a food processor, vegetable peeler, mandolin, or my favorite bad boy: a spiral vegetable slicer. they aren't expensive and are a nice novelty to have. think curly fries, vegetable pasta, thinly sliced anything. it's easy enough to use. secure washed and peeled (if you want) vegetable in the middle and turn the crank.

one of the things i do to make sure i don't have a huge noodle is slice the vegetable half way through.  the end result is nice and quick. very professional looking.

so now that the pasta is all done, mix it with a little sauce and enjoy. tangy and raw pasta.