Raw Zucchini Bolognese
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- Опубліковано 16 тра 2018
- Get the full recipe and downloadable PDF here: therawchef.com/trc_recipes/zu...
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Omg, this recipie is amazing and so simple. When you start doing raw parmesan at the end I got such a big smile on my face, because this recipe is beyond and more :) Thank you!
What a beautiful dish. Russell, I've said it so many times...
Why aren't you super famous?¿?
The way you approach food is
mesmerizing ♥️ ♥️ ♥️
3rd month fully raw, your recipes are making it easy for me...it gets a little boring with the morning cultured coconut almond smoothies, fruits, salads.
Absolutely beautiful I’m making it for dinner!
Great! Love it.. Thank you
Wow! Russell Jame is one of my most favorite Raw Food Chef!!!! he make raw food so simple and easy for us! he is very good at what he does in the raw food kitchen!!!
It tastes fantastic !! I made it.
Awesome thanks for sharing
you are brilliant!
Wow 😲 looks delicious 😋
Love it thank you. 💗✨
Thanks, Sara. Glad you like the look of it :)
Nice recipe and good presentation. Thank you for sharing!
Wow!! This looks so good .
Thanks, KJ :)
I WILL be making this very soon. I can't imagine how it wouldn't be wonderful. Thanks for sharing!
Nice, Sherry. Hope you like it, thanks for stopping by to comment :)
Amazing as usual, thank you for sharing, I'm going to give this a try.
Nice! Thanks, Tracy :)
Besides your fantastic recipes which are keeping me on the health wagon, I love how neat you are
I love how un-hectic and un-showy these videos are. Also, your voice and tone. YT can be so exhausting- i think people make a mistake overhyping their shows, doing them too much like TV. Far better to be confidently smooth. Thanks!
The parmesan is cool!
Superb!!!!
Great recipe! Tried it and loved it! I did however freeze and defrost my carrot/parsnip for a softer texture:)
Nice idea!
Beautifully done!!! Now I need to go pick up all those ingredients ASAP!! YUM!! xoxo
yes, Peesh! :) x
YES.
:)
Will make without the oil! Thanks!
Nice! Enjoy :)
Yummy
Looks lovely. Prob make without the oil or its too much fat i think.. and sundried tomatoes are very salty so not surprised no salt added
Miiiiiaaaammmmm! This one, I am doing it. Look soooo good and soooo simple. Thank you
Nice! Let me know how you like it :)
I love spiralized courgettes and make them often (as well as spiralized sweet potatoes) but the sauce I have the recipe for (from an american book) is soooo watery that it is kind of not pleasant and it seems normal there... so I love your idea to let it drain. Few hours after your video I saw a French raw cook (Marie-Sophie L) doing the same... so... European cook are real genius
Love your channel James
Thanks for sharing these amazing recipes
Vegan Mike
Wow!
:)
Please share what's in your Italian mix!! YUMMMMM
Yeah, I love it. I buy it straight off the shelf like this, already mixed:
Oregano (70%), Thyme, Basil (5%), Parsley, Sage, Black Pepper (3%), Bay Leaves.
oh my goodness!!!!!
Very creative. Wonder how it tastes.
Let me know if you try it :)
Thanks for sharing this recipe. What brand and model are you using for the food processor and blender? I notice it's is very loud compare to what I have? What speed did you use for this recipe?
Hey Kenneth, you can see my kit recommendations here: kit.com/therawchef
I blended on full speed.
Absolutely beautiful Russell! I can taste it already. Dinner this weekend for sure. The one thumb down is missing out big time!
Great! I hope you enjoy it :)
oh dear, now it looks like I might want one of those food processors. 🤣Been looking at them since another video of yours.
yummy and where did you go to school for raw, i been raw since May 16th of 2018, i love it
Thanks!
I didn’t go anywhere, l picked it up as a I went along :)
Do you do anything to your zucchini to make the noodles more limp like cooked pasta, or do you always leave it firm?
When they get in there with the salt, they’ll soften up
Can I ask, what can you put into this to add additional protein?
Plant protein?
Looks amazing, gonna make this tonight! How long do I need to soak the seeds?
Minimum 4 hours, but I'd just pop in overnight and you can use them whenever you like within a couple of days.
What type of spiralizer you use? I am looking for sth strong and... everlasting...?
This is the Lurch Spirali.
But you can see all my recommendations here: kit.com/therawchef/the-raw-kitchen
No parsnips here...what can I use instead?
More carrot, or something like swede
How do I find the recipe
It's in the description under the video
great ! thanks Russell CrowRawfoodyChef ;)
Good, good 😇🤗👍👌🤜🤛👏
Thanks, Maura :)
… ohh fantastic . pls write recipe here
Hey! The full recipe link is in the description 👍🏻
oh my goodness where is this guy's raw vegan restaurant!!??
I was about to say it’s almost blasphemous as an Englishman calling a courgette a zuccini!
haha, I'm bilingual :)
:)
Oil is not raw -_-
Cold-pressed oil, which is the only one you should be using, is in fact raw.
Wow!
:)