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Welcome to Living Vision, a space to inspire, nourish and propel your choice to live in radiance through the vehicle of gourmet raw living foods, the cuisine of life! Whether this is your first introduction to living foods or if you are a seasoned raw foodist, Living Vision is a resource providing tools of vitality and vital information supporting your continual journey into the healthiest choices, most tantalizing flavors, awakened feelings, and subtle sensations ever!
Chaya Ryvka, Raw Food Chef and Educator located in Berkeley, California provides services worldwide as a private chef, kitchen consultant, private and group educator, caterer, juice feast consultant and inspired enthusiast of living life in awakened unity and beauty.
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Pasta Fresco
 By Chaya-Ryvka
Serves 4-6
Pasta Base
- 1 pack Kelp Noodles, rinsed and roughly chopped
- ¼ med. Celery Root, peeled and turned to med. Or large noodles on your mandolin
- ½ lg. Carrot, turned into med. or large noodles on your mandolin
- 5 Basil Leaves, rolled lengthwise and chiffonade or sliced into very thin strips
- ½ Cup Sundried Olives, pitted and quartered
- 1/3 Cup Cherry Tomatoes, quartered
- Place all ingredients in a large mixing bowlt
Marinade
- ½ Cup Olive Oil
- 2 ½ Cloves of Garlic
- 2 ½ Lemons Juiced
- 4 Sundried tomato Halves
- 2 ½ tsp. Sea Salt, use less if sundried tomatoes are salted
- 2 ½ tsp. Italian Seasoning
- Black Pepper to taste
- Blend all ingredients in a high speed blender until emulsified
- Pour just enough marinade over pasta base to marinade
- Toss all ingredients, and allow to sit for 10 minutes
- Serve over a bed of chopped Romaine or mixed greens
Top with your favorite rawmesean, or creamy Mozzarella, or enjoy as it is. |
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