Living Pasta with Olives and Tahini Sauce
My first raw-food creation and I really enjoyed it. The possibilities are endless: sun-dried tomatoes, herbs… It was the perfect light meal to enjoy on this warm spring day in the countryside in NE Texas.
1 zucchini, sliced thin or spiroolied
1 summer squash, sliced thin or spiroolied
1 head broccoli florets, chopped
raw olives, sliced
½ cup tahini
2 clove garlic, chopped
Prepare zucchini and squash to look like pasta (I’d like to get a spirooli, but for now just sliced them). Sprinkle with olives and broccoli. In a cup, mix tahini, garlic, lemon juice and salt. Pour sauce over pasta and enjoy in a warm sunny spot.