Pricing Table Particle

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What a great say to lighten up our pasta!

Use two medium sized green & yellow zucchinis - as thick and straight as possible - serves 4 -6 as a side dish. Make more if you're borrowing a machine as it keeps well for a day or 2. Use a spiral slicer to create long pasta. You can use a shredder but this won't create the same texture and appearance.



  • 12 sundried tomatoes ( no sulfites) - presoak in warm water for a few minutes to soften
  • 1 large red tomato or an equivalent amount of cherry tomatoes
  • 1 large red pepper- seeded
  • 4 cloves of garlic - adjust quantity according to size and taste preferences- I prefer Quebec garlic as it is easier for me to digest.
  • 2 pitted dates
  • 1/4 cup olive oil
  • cayenne pepper -diced fine - start with 1/8 of a pepper and adjust according to heat preference
  • 1/2 tsp salt
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/8 cup fresh oregano

Blend all the ingredients except for the sundried tomatoes using the chop cycle of a blender or food processor. Add a few sundried tomatoes at a time towards the end. This will create some texture.

Pour over zucchini pasta.

Decorate with fresh colourful cherry tomatoes. I like to use the yellow, orange and purple ones. Be creative and use what is seasonal. I've added fresh chives, edible flowers, chopped purple and yellow peppers, purple basil and oregano flowers.

You can add capers and freshly grated parmesan cheese to the pasta dish. This dish serves about 4-6 people as a side dish or 2-3 as a main course.

Isabella, our trekking inspiration and guide, first served this to me at her home and recently prepared it for our " yoga as clay, clay as yoga " retreat. Everyone loved it and requested the recipe. I've taken the liberty to specify some quantities for the herbs and share several of my recommendations in terms of sulfites and local garlic.

During a recent luncheon for our summer yoga program in Ste. Agathe area I prepared another variation of this sauce using some other local ingredients and everyone requested the recipe so here goes.



  • 6 fresh ripe peaches
  • 3 cups of colourful cherry tomatoes
  • 3 chopped garlic flowers
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 tbsp fresh ground black pepper
  • 1/2 tsp salt
  • 1 fresh cayenne pepper
  • 3 tiny hot purple peppers from my garden
  • 2 red peppers
  • 1/4 cup fresh basil

Slice and combine all the above ingredients and place on a tray. You can dehydrate them for a raw sauce or bake at 170 degrees if you don't have a dehydrator. When the ingredients warm and soften, blend them until they are chunky and either use the sauce as is or combine it with the first pasta sauce.

This sauce serves about 10 side dish portions.

It is possible to find the spiralize machines on line but I just ordered mine from the raw food restaurant in Val David - Cafe Kirlian. I believe that it is slightly under $50 tax included. I used it on dakons and beets and created glorious flowery shapes.

Just added some fresh mango to the first recipe and we all thoroughly enjoyed it at our recent yoga and journalling workshop.

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