Zucchini Spaghetti with Parsley Mushroom Sauce

I am so happy to be back blogging! Somewhere along the way I had lost my ambition to maintain a blog but I regained inspiration when I found a camera I thought had been stolen and remembered all the wonderful things I could do with it! Number one at the top of that list was sharing delicious live food.

This is a recipe I stumbled across, from the blog Gitta's raw kitchen. I humbley repost her recipe.

Ingredients
for the spaghetti
2 zucchini pealed
1 tsp salt

for the sauce
2 tbsp sunflower seed (soaked for overnight)
3-4 nice large mushrooms
1 tbsp olive oil
2 glove garlic
pinch salt
1 tsp lemon juice
half bunch of parsley
pinch fresh ground black pepper

With a knife or with a slicer make spaghetti from the zucchini. Put the salt on it, stir well, and set aside. After 15 minutes pour the salty liquid off it.
For the sauce put all the ingredients into a blender and blend until smooth. Put a little water in the blender if it is needed.
Put the spaghetti on a plate, put some sauce on it, and garnish with mushroom cubes and parsley.
(link)

So simple! So delicious! I had never drained my zucchini noodles before, and it makes such a difference! I'm going to do it every time now. I also made my sauce in the food processor instead of a blender because I broke my blender the other day :( I think I like it more this way, more texture to the sauce.

Today also marks the last day of one week very high raw! And though I'd love to see the week through (and really wanted to) I'm comming down with a cold and I've been bad company so my boyfriend is out to brunch and bringing me home a comfort food breakfast that I didn't ask for to make me feel better. It's a sweet gesture so I will indulge, and post about it later!

Until then, enjoy this sweetly simple and delicious dish!