I made this recipe from Fresh by Sergei and Valya Boutenko and it was great.

I used my garden herbs: sage, lavender, curry and purple basil instead of cilantro, added black pepper and cayenne pepper and had it wrapped between lettuce greens.

Hmm….very nice lunch. I wish I could eat two more but gluttony is a sin. Scroll down for the recipe.

1/2 cup Cashews

1/2 cup dried Tomatoes (soaked in water 10 minutes)

1/4 bunch Cilantro

1/2 teaspoons Olive Oil

1/5 teaspoon Salt

1/5 cracked Black Pepper

Yields: 1 patty

I love spaghetti. It’s like one of the fun-est stuff to eat. Especially how the Italians do it, twirling fat strands round and round the fork. Twirl and whirl- the perfect reason why kids and adult kids MUST play with their food.

Here’s a raw version of one of the most beloved dish in the world, minus the calories, plus all the goodness!

Zucchini Spaghetti

1 large Zucchini  julienned

1 tablespoon Extra Virgin Olive Oil

2 Tomatoes

1  tablespoons of Italian Herb Blend (dried or fresh)

1 Bay leaf