Why do I have gluten-free and raw recipes on my blog? If you go back to about me section where I shared my story, I have changed my diet and lifestyle about 5 years ago. My theory is that I lived in Korea until the age of 21 and had mostly Korean diet almost all my life. Then I moved to Australia where all foods including fruits and veggies are grown or processed differently. My body had to adapt to the new environment somehow, so I’ve developed a skin condition and sensitivity to gluten and wheat. That’s the reason why I adapted a gluten-free lifestyle, not because of “diet” (I don’t like a name tag>.<). Let me tell you it is challenging, reading all the labels before I buy anything, eating out and choosing restaurants, traveling, etc. You would understand what I’m talking about if you have allergy, sensitivity or intolerance to gluten. It also takes a long time to get my digestion back in shape as well, once it goes out of wrack. Problem is that we are so exposed to processed and packaged foods these days that contain unnecessary gluten, wheat and preservatives, which don’t do any favour to our body. Gluten free lifestyle has opened up a new world of fresh whole food for me and I got interested in healthy home cooking. And yes, it even got me to start this blog eventually! I’m glad I can somehow share all my knowledge and recipes with you and hopefully help some of you as well if you have same symptoms like me. I’m open to any comments or feedback or questions. So don’t be shy 🙂
Now move onto the recipe. I cannot even imagine myself ordering pasta with Alfredo sauce at Italian restaurant. Well, no more dreams of those creamy pasta! because you can make a raw, healthy, gluten-free, vegan version at home. It ticks all the boxes and is totally delicious, too.
Ingredients (2 servings)
1 zucchini, ribboned
1/2 tsp of Himalayan salt
1 cauliflower floret
1/2 tsp minced garlic
1 tsp tahini paste
1 cup of unsweetened almond milk
1 tbsp nutritional yeast
a squeeze of lemon
salt and pepper to taste
alfalfa sprouts for garnish
Make zucchini ribbons using a vegetable peeler, sprinkle salt and set aside. Roughly chop cauliflower and put in a saucepan. Add garlic, tahini, nutritional yeast and milk in and gently simmer until cauliflower is tender. Transfer the mixture into a blender and blend until the sauce is thick and creamy. Add a bit of water if too thick. Season and add a squeeze of lemon. Taste the sauce and adjust if necessary, more tahini? nutritional yeast? salt? Squeeze the zucchini ribbons to remove excess water and transfer to a serving plate. Pour the creamy cauliflower sauce over the zucchini ribbons and garnish with alfalfa sprouts on top.
