“This is another great raw recipe I enjoyed immensely while transitioning. This is adapted from Vanessa Sherwood on Gliving.com. You can use pumpkin seeds or sunflower seeds - I've made it successfully both ways.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinated Mushrooms and Cherry Tomatoes: Remove the brown furry stuff from the Portobello mushroom cap with a small spoon and slice thin. Toss the mushroom and cherry tomatoes with the 1 tablespoons oil, garlic, salt and pepper. Dehydrate on a teflex sheet for 1-2 hours until soft. The mushrooms will look like they’ve been sautéed.
  2. While that is dehydrating, use a vegetable peeler and peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.
  3. Toss the carrot and parsnip fettuccine with the pumpkin seed pesto. The pesto will be quite thick so you might need to use your hands to work it into the "fettuccine". Make sure all of it is coated then toss in the marinated mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.

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