This recipe comes from the pages [page 102 to be exact] of Angelina Elliot’s raw gourmet recipe book, Alive in 5, Raw Gourmet Meals in Five Minutes. Her recipe book offers quick, easy, living raw vegan recipes: Beverages, Breakfast, Appetizers, Heavenly Salads, Soups, Sauces, Delightful Entrees, and Scrumptious desserts - for those of us who are on the go and who want to make healthy delicious recipes in minutes.
In this book Angelina explains some of the benefits of raw vegan food, and lists the raw pantry staples and essential equipment used to make the recipes in Alive in 5. She also talks about healthful tips, gives a guide to fruit, how to store your fruit and vegetables, and even offers a meal plan.
In last months newsletter I made an announcement, I said “Before the end of the month [the end of the month being August], I will post a book review of Alive in 5, along with a recipe from its pages, and offer two copies as gifts.”
Clearly I’m running late on my promise, and I’m making good on it here. I’m offering two copies of Alive in 5 as a gift so you can fill your recipe book library with an, or perhaps another, awesome living and raw food recipe book. This way there will be no excuse for not making wholesome healthy recipes. On September 30th, I will draw two names from the comments section below, and contact the two individuals via email. If you participated in the giveaway of this book in last month’s interview with Angelina, you are more than welcome to participate again.
Now about this recipe. I whipped this up in no time and it is delicious. The aioli sauce aka garlic sauce is divine. Consistency wise, it isn’t thick like the classic French version, it’s more of a liquid like goodness but the color is reminiscent of an original aioli sauce. For the Italian seasoning, I had fresh basil, rosemary, oregano, thyme, marjoram - a typical combination to create Italian seasoning - and added about 1 tablespoon of each to the blender. This sauce smells so fresh and well, garlicky. Being a garlic lover, I decided to double the recipe.
Spaghetti with Aioli Sauce
Garlic lovers will ask for this again and again.
4 zucchinis 1/4 cup extra virgin olive oil 3 - 4 tablespoons freshly squeezed lemon juice 1 teaspoon Himalayan sea salt 3 small garlic cloves 1/2 teaspoon Italian seasoning 1/8 teaspoon freshly ground black pepper
Using a vegetable peeler or spiral slicer, cut the zucchinis into long thin strips to create vegetable “spaghetti”. Combine the olive oil, lemon juice, garlic, Italian seasoning, and black pepper into a blender, and process until smooth. Pour over the zucchini pasta and serve.