Today I’m sharing with you a wonderful new marinara recipe. Unlike my original marinara and my smoky marinara, this recipe is raw. It is really delicious over vegetable pasta (this is the typical way that most raw foodies will use marinara), but it’s also awesome as a salad dressing, or a dipping sauce.

The first few times I made this marinara I used it “traditionally”, over zucchini pasta with some fresh basil. Then last night I decided that I wanted to enter new territory and make a delicious semi-cooked salad. I simply combined steamed spinach along with a couple of scrambled eggs with my spring mix and fresh, raw vegetables: heirloom tomatoes (YES! They’re finally at the farmer’s markets here), grated beet and carrot, and a bit of red onion.

There is some mild spice to this marinara, but what I really love so much about this is the sweetness of the beet and carrot along with the heartiness of the sundried tomatoes. Oh and of course the fresh, peppery basil…my favorite herb in the whole world. :)

Beet and Carrot Marinara

1 pint of cherry tomatoes
1 carrot, peeled and chopped (about 3/4 cup of chopped carrot)
1 small beet, peeled and chopped (about 1/4 cup of chopped beet)
9 sundried tomatoes (I like Mediterranean Organics…but use your favorite)
9 or 10 leaves of fresh basil
1 tsp of crushed red pepper flakes
1 tsp herbamare (I’m obsessed with this stuff, but it is optional as the sundried tomatoes will lend plenty of salt)
1 tsp Herbes de Provence
Small amount of water to facilitate blending.

Place everything in a blender, add a tiny bit of water and blend until smooth. You can always add more water if you like your sauce thinner.

The picture below displays the consistency I like it best.

Below is a picture of the marinara made a bit thicker, and on top of an incredibly huge pile of vegetables and topped with chopped avocado.

If you’d like, you can add a tablespoon of onion or a clove of garlic to your marinara. From time to time I’ll do this, but I really just love the flavor of carrot, beet, tomato, and basil with that bit of rosemary from the dried herbs and the little bit of spice from the crushed red pepper flakes over my favorite vegetables.

I hope you try this, and love it!

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