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Day #290 Yellow Squash Pasta, Creamy Saffron Broth and Wild Fennel pg. 107 entertaining in the raw

May 9, 2010

Happy Mother’s Day!

It’s been a great day! I spent the day, reading, hanging with my family and going to one of my favorite places, the gym! Yes, I said it, I love the gym again. I am feeling so good, I don’t want to stop! It is my addiction that I have forgotten for too many years. I am glad to be back doing something for me and improving my body and most of all my heart and mind. It feels so good to have the blood pumping rapidly through my arteries and veins!

I decided that it was time to make this recipe, since I started the bread crumbs a couple days ago. The mixture of ingredients is a nice blend. I was surprised how well all the flavors tasted. I don’t usually like fennel with other ingredients. I love to just cut the bulb up and eat slices of it. The texture is similar to celery but with a licorice flavor. It is refreshing. The combination of these ingredients definitely stimulates your taste buds.
Matthew Kenney Project May 2010
Pasta Ingredients
yellow squash (I used zucchini)
fennel
pine nut parmesan (I still had some left from pg. 38)
cherry tomatoes
green olives
pine nuts
white raisins (soaked for 2 hours in water, *note* I didn’t use wine)

Broth Ingredients
water
saffron
cashews, soaked 1-2 hours
salt
olive oil
salt and pepper
lemon juice
agave

Pasta-I mixed all ingredients together in a bowl.

Broth-Combined water with saffron and placed in the dehydrator for 2 hours to infuse. Added to the other ingredients and blended until smooth.

I tossed pasta with broth and bread crumbs. Pour remainin broth in the serving bowl, added pasta and garnished with so much parmesan, I love that stuff, and bread crumbs.

Another light and refreshing meal to add to the list of delicious meals!

“Being a full-time mother is one of the highest salaried jobs… since the payment is pure love.”~Mildred B. Vermont

Posted in Uncategorized 13 years, 10 months ago at 9:12 pm.

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