I have tried a lot of raw marinara sauces. And to be honest, I haven’t been a huge fan of them. They have always tasted too earthy, or too herby, too watery or sweet. So I created my own which I think manages to stand on its own as a tasty raw marinara sauce or even as a raw soup! So….let us begin!
For the raw marinara, you will need:
– About 2 cups of cherry or grape tomatoes
– 4 stems of swiss chard (no leaves)
– 4 stems of beet leaves (no leaves)
– 1 clove garlic
– couple sprigs of fresh thyme, stems removed
– couple sprigs of fresh oregano, stems removed
– 4 to 5 basil leaves, depending on size
– couple parsley leaves
– couple stems cilantro with leaves
– salt and pepper to taste
Place all the ingredients in your blender and blend until smooth. Pour the mixture through a strainer, so that the main water content will drain out. This is to allow you to have a nice, thick, chunky marinara that won’t be watered down!
While you are waiting for the marinara sauce to drain, take a spiralizer or grater (if you don’t have a spiralizer) and spiralize 3 to 4 zucchinis
After you are done, take your strained marinara sace, and pour over the zucchini noodles. Top with mushroms, leeks, hemp seeds and/or chives, serve and eat!
TAKE A BITE! 🙂
And, if you have leftover marinara (as I did), you can alway turn it into a raw soup for lunch the next day! Top with an avocado, cilantro and some hemp seeds, and you are good to go!