Pack Your Lunch

Kristina and I packed our lunch today—-It was spaghetti with marinara sauce and garlic bread…..kinda.

I used a vegetable spiral slicer to make the noodles out of zucchini, and the “bread” was just cut up sprouted grain tortillas.

Ingredients for the Marinara before blending.
Ingredients for the Marinara before blending.

I packed up all the parts and took it to work with me today. We really wanted to eat it at about room temperature instead of refrigerated, but after it only sat out in our office for an hour while we did the lunchtime walk it was still cold. That didn’t turn out to be a problem though!

Sauce on top, tortillas and oregano in the middle, "noodles" and mushrooms on the bottom
Sauce on top, tortillas and oregano in the middle, "noodles" and mushrooms on the bottom

This is what it looked like prepared:

Raw zucchini noodles, mushrooms, marinara sauce and sprouted grain tortillas----yum!

To be honest with you, while I was making this stuff last night, I was a little worried.  I tasted the sauce, and then added more tomatoes than the recipe had called for because I thought it might be a little strong tasting.  I didn’t know if the zucchini noodles would really be even remotely close enough to pasta to pull this dish off….

But after tasting it, we both decided it was really awesome, and it was really hard to believe it was completely healthy.  Truthfully, the noodles were a little crispy/crunchy compared to regular pasta, but we were both ok with that because we still got the feeling of eating pasta and the sauce was great.

Sorry, no leftovers!
Sorry, no leftovers!

Want the recipe?

Marinara sauce:

1 cup sun-dried tomatoes soaked in 1 cup water until soft (about 30 minutes) with the soaking water (or buy the moist sun-dried tomatoes in the sealed package—this is what I did, and did add a splash or two of water to the blender)
1 cup chopped fresh tomatoes (I used organic grape tomatoes and probably added more like 2 cups)
1/2 cup chopped carrot
3 tablespoons olive oil (cold pressed is best!)
2 tablespoons minced fresh oregano
2 tablespoons Nama Shoyu (raw soy sauce) or Bragg’s Liquid Aminos (I used Bragg’s because I had it—find it in the organic section of Wegmans)
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1 to 2 cloves garlic
Blend until smooth. 

– by Chef Suzanne Alex Ferrara, The Raw Food Primer

Note: I used fresh herbs and I’m pretty sure I added more than what it called for—I didn’t measure, just eye-balled it!

For the “pasta” you can buy a veggie spiral slicer or use a mandolin to make small matchsticks or some other desired shape. 

What do you think?  Would you try this?


12 thoughts on “Pack Your Lunch”

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