Happy Monday!
We have entered the part of the school year where it’s appropriate for my kiddos to scream at the top of their lungs-SCHOOL’S OUT.
Do you remember that song 
“School’s out for Summer?!”, yeah, like that.
Friday was our last day of homeschool. YAAAAAAAAAAAAASSSSSSSSSSSSSS!!!!! As you can see, I’m a little excited too.
I can finally exhale, let my hair down and perhaps have more time for my blog (stay tuned).
In other news, a few weeks ago my son convinced me that Snapchat is where it’s at on social media, then the stars aligned and… I’M ON SNAPCHAT.
Yes, I’m on Snappie! I love this app and its cool features. I put a few snaps up over the weekend, and I’m hooked. My snapchat name is Taste of Yummy. Search me, add me, and see all my snaps. I’ll take you behind the scenes for day to day food stuff, vacation pics, nature pics, and all the weekend happenings. It’ll be fun, join me on Snapchat!
About this pasta marinara.
Today I’m happy to share a recipe from Chef Ahki’s cookbook ELECTRIC. I love this cookbook and the concept of eating electric, non-hybrid wild foods. As you know, for the past three years, I’ve been on a health and wellness journey. This cookbook is a breath of fresh air, a true revolutionary cookbook for your home.
I’m always impressed with food bloggers who challenge the status quo of eating the S.A.D diet (Standard American Diet).
Chef Ahki’s cookbook is part memoir, part history, it goes beyond the scope of most chefs’ cookbooks. Some of the recipes in the book are RAW (which I love), her recipes burst with fresh herbs and spices and simple flavors from, red quinoa breakfast medley to Indian spiced cabbage and a vivid living lasagna that’s on my list to try. It’s all captured in her cookbook. 
I’m sharing this pasta marinara one my favorites. Chef Ahki’s ingredients are simple to acquire.
Your shopping list will include: zucchini, olive oil, red plum tomatoes, sun-dried tomatoes, dates, limes, fresh basil, cilantro sea salt and cayenne pepper.
Okay into the food processor! All of it- the tomatoes, olive oil, dates, lime juice, herbs, sea salt, cayenne pepper all but the zucchini “pasta” noodles. Pulse until you reach your desired consistency.
Serve it up: Plate zucchini over a live, vibrant red swiss chard leaf, topped with marinara sauce, and dollop of cashew cheese sprinkled with fresh thyme.
- For the Marinara Sauce:
- *4 plum tomatoes, sliced
- *1 cup of sun-dried tomatoes (in olive oil)
- *1 red shallot
- *3
medjool dates - *1/4 cup of lime juice
- *1/2 cup of olive oil
- *1/4 cup fresh basil
- *1/4 cup of fresh cilantro
- *6-8 sprigs of fresh thyme
- *1 tsp of pink Himalayan sea salt
- *1 tsp of cayenne pepper
- For the Zucchini Noodles over Swiss Chard:
- *3
medium sized zucchini with ends cut off and spiralize or use a mandolin - *4 Red Swiss Chard leaves
- For the Cashew Cheese
- Zucchini Noodles Pasta: Use a spiralizer to create the noodles. Set aside.
- For the Marinara Sauce: Add plum tomatoes, sun-dried tomatoes, red shallot, Medjool dates, lime juice, olive oil, fresh basil, fresh cilantro, fresh thyme, pink Himalayan sea salt and cayenne pepper into the food processor. Pulse until smooth.
- Serve it up: Plate zucchini over a red swiss chard leaf, topped with marinara sauce, a dollop of cashew cheese sprinkled with fresh thyme. Enjoy!
- Eat to Live.
Thank You, Chef Ahki!
10 Comments
Natosha
Tonya, This looks great!!! I’m heading to the grocery store now to pick-up the ingredients. The pasta doesn’t look too heavy and it’s all Veggies, I’m super excited!! Thanks Also, I will check out Chef Ahki book as well!!! I know that my family will love this. My little loves their veggies!! Keep them coming!!
Tonya
We love our veggies too! I hope you love it as much as we do! Thanks, Natosha !
Rahul @samosastreet.com
I never would have thought of using DATES in a sauce like this but it sounds absolutely wonderful. I bet this would taste delicious.
Tonya
The dates are the holy grail ingredient they deliver the perfect amount of sweetness that marinara sauce is known for. Thanks, Rahul!
David @ Spiced
That cookbook sounds amazing! And like Rahul, I was a bit surprised to see dates in the sauce. But I’m game…sounds like fun! I also love all of the fresh herbs in there. I need to make this one soon! Congrats on wrapping up another year of school…now sit back and enjoy the summer with the kids! 🙂
Tonya
The sauce is surprisingly delicious considering how simple it is. The dates create a delectable balance of sweet. Thanks David!
Anu -My Ginger Garlic Kitchen
Oh wow! That cookbook sounds like a good collection to the library. Addition of dates sounds super intriguing, I bet it must have added a healthy sweet twist. Can’t wait to give it a go.
Tonya
Her cookbook is a must have if you’re looking for an alternative lifestyle of eating healthier. Glad you’re on board with giving it a go!
April Boller
I think I’m on snapchat but I couldn’t figure it out. Maybe I can get my teen to help. I’ve heard of Chef Ahki. The spaghetti looks gorgeous and it made me hungry! I all for meatless pasta!
Tonya
My teen is my social media guru. I was snapchat challenged in the beginning, but now I have the hang of it. Look me up and I’ll follow you back. See you on snapchat! Thanks, April!