Raw parsnip and carrot "fettucine" with pesto for Meatless Monday
Proponents of a raw diet say that raw foods are higher in vital enzymes -- but it doesn't take a scientist to tell you that raw vegetables are good for you. This recipe (adapted from Eat Raw, Eat Well) is vegan, gluten-free and totally raw except for the sunflower seeds in the pesto, but you can use raw seeds instead of roasted ones. The dish takes quite a bit of prep work, but it's super- easy to make.
You will need:
3 large parsnips
4 medium carrots (3 large)
3/4 cup plus 1 tablespoon extra-virgin olive oil (cold-pressed)
1 teaspoon Celtic sea salt
4 cloves garlic
1/2 cup sunflower seeds
1 bunch fresh cilantro
1. Peel the carrots and parsnips.
Using a Y-shaped ("slingshot-style") vegetable peeler, peel the carrots and parsnips into long, thin ribbons (lengthwise).
Put them in a large bowl as you peel. Juice the two lemons.