Raw Sesame Noodles With Scallions

My goal is to eat raw food for the entire month of May. For me, it’s an easier way to cleanse than doing a fast. So if you want to take a break from cooked foods, lose some weight and cleanse and detoxify your body, please join me. I have already posted a number of raw food recipes that you can use and I will post many more during the month. Here are 14 raw recipes that I have already posted that can help you get started:

• Raw Kale Salad – January 23, 2009
• Good Morning Kale (a raw smoothie) – January 23, 2009
• Tropical Chocolate Truffles – February 12, 2009
• 5 Minute Breakfast Salad - February 20, 2009
• Pear and Papaya Salad – April 1, 2009
• Not – Tuna Roll with Japanese Cucumber and Strawberry Salad – April 3, 2009
• Mango Avocado Salad with Lime Chia Seed Dressing – April 9, 2009
• Chia Pudding – April 11, 2009
• Guacamole and Raw Jalapeno Corn Chips – April 14, 2009
• Vegan Coleslaw with Creamy Cashew Dressing – April 16, 2009
• Vegan Lemon Basil Pesto on Raw Zucchini Spaghetti – April 20, 2009
• Raw Veggie-Seed Crackers - April 23, 2009
• Faux “Tuna Fish Salad” Stuffed Heirloom Tomato – April 25, 2009
• Carrot, Celery, Apple, Beet, Ginger Cocktail – April 28, 2009

Menu for Day 1
A raw smoothie for breakfast, a big green salad for lunch with a scoop of faux “tuna fish salad” and today’s new recipe, “raw sesame noodles with scallions” for dinner. Snacks will include various raw fruits and nuts and several small glasses of freshly juiced carrot, celery, apple, beet, and ginger cocktail.

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Raw Sesame Noodles With Scallions [serves 4]
8 medium zucchini for about 8 cups of noodles (For a cooked version, use 1 lb angel hair pasta)
1/4 cup unrefined sesame oil
1 tablespoon cold pressed flax seed oil
1/4 cup Nama Shoyu soy sauce
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper flakes
1/4 cup raw tahini
4 scallions, finely sliced

Combine oil, Nama Shoyu, rice vinegar, red pepper and tahini until smooth and set aside. Peel zucchini and prepare “noodles” with a spiral vegetable slicer. Put the noodles on paper towels to dry. Put dried zucchini noodles in a large serving bowl and mix together with the sesame dressing. Gently mix in the sliced scallions saving a few for garnish and serve.

Per serving: 302 calories, 24.5 g fat, 3.3 g saturated fat, zero g cholesterol, 7 g protein, 19 g carbohydrates, 5 g fiber, 1.9 g omega 3 and 9.1 g omega 6. This recipe gives an omega 6 to omega 3 ratio of 4.8.

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