Raw Spaghetti and ‘Meat’balls

Raw Spaghetti and ‘Meat’balls


1 cup            Brazil nuts (soaked 4 hours)

1 cup            sunflower seeds (soaked 4 hours)

½                 medium onion

1 tbsp           Raw Coconut Aminos

1 tsp             sea salt

1 tbsp           fresh basil (1 tsp dry)

1 tsp             dried oregano

Garlic            (optional)

Rinse the Brazil nuts and the sunflower seeds after soaking.  Finely chop the Brazil nuts in a food processor.  Set aside.  Put the onion, optional garlic, seasonings and herbs in the food processor and process.  Add the sunflower seeds, and the Brazil nuts; process until a pate texture.

Using a 2-tablespoon scoop, place each meatball on a dehydrator screen; dehydrate at 115 degrees for 4-6 hours to desired outside crispness.

Makes 16-18 (meat) balls

* This can also be used as a pate (no dehydrating) with your favorite flax crackers or vegetables.


2 cups           tomatoes (I use plum and I take out the seeds)

2 cups           sun-dried tomatoes –5 oz package (soaked for 1 hour)

2                  red bell peppers

3                  dates, peeled and pitted

¼ cup           extra virgin olive oil

1 tbsp           fresh basil (1 tsp dry)

1 tsp             dried oregano

1 tsp             sea salt

Garlic            optional

Put all the ingredients in the food processor and process until smooth, or texture you like.

If you want the Marinara lightly warmed, one-hour before serving put in a glass bowl and place in the dehydrator.


4-6               medium/large Zucchini

With a vegetable peeler, peel the zucchini.  Use a spiralizer, if you have one; the zucchini will look like spaghetti pasta.  Or, use the vegetable peeler to shred the zucchini; looks like fettuccini.

Sprinkle with a small amount of sea salt, toss, add olive oil, and mix well.  If you have room in your dehydrator you can warm for 30 minutes before serving.

* Keep leftovers in the refrigerator, good for 3-5 days.

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