There was a time when Anthony and I *attempted* a raw diet.

Looking back, we were, admittedly, under-prepared and ill-equipped.

Existing on raw fruits and veggies alone left me cranky, light-headed, and physically-shaky. Don’t do it, friends. One’s homework must be done (and not because I’m a teacher…).

After a few days, I found myself contemplating the merits of spending several hundred dollars on a top-of-the-line dehydrator and scouring the raw food blogs for inspiration (both culinarily and emotionally).

Ultimately, our health-based attempt at eating exclusively raw was an overall fail, but was happily riddled with some small successes.

For example, zucchini “pasta” with raw marinara sauce is absolutely delish.

As in, DELISH.

It’s easy, light, healthy, and perfect for the hot summer weather. Any leftover sauce would be really really yummy as a dip for tortilla chips or toasted ravioli (*excited squeal*)…albeit those two awesome options totally undermine the rawness of the marinara…

Alright friends, get your cashews a-soakin’!

Zucchini “Pasta” with Raw Marinara Sauce

Adapted from Vegan Yack Attack

Ingredients
4 1/2 cups zucchini, spiralized, julienned or grated into noodles
1 1/2 cups fresh tomato, chopped
3/4 cup sun-dried tomatoes (dry, not in oil), soaked in water for 1 hour
1/2 cup raw cashews, soaked in water for 1-2 hours
2 cloves garlic
Small handful of fresh basil leaves (or 1 tsp dried basil)
1 tsp raw honey, optional (omit if vegan)
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper

Directions
1. Place the zucchini noodles into a strainer and press lightly on them with a clean towel or cheesecloth to take out a little of the excess moisture.

2. Drain the sun-dried tomatoes and cashews, but save 3/4-1 Cup of the tomato water in a cup for blending.

3. In a high-speed blender, or food processor, puree together the fresh/dried tomatoes, tomato water, cashews, garlic, honey, and spices until completely smooth.