I LOVE the flavours in this one. So different! I would have never thought to combine pineapple and miso but it works just great. By now you have probably heard about the tick of using zucchini instead of noodles too. MUCH better for you than actual pasta. If you haven't tried it, get on the bandwagon. All you do is peel zucchini into strips or use a spiral slicer (which is much quicker!).
Pineapple, ginger and miso sauce
Yields 1 cup
½ cup fresh pineapple
½ cup sesame oil
2 teaspoons sweet, light miso
2 teaspoons black sesame seeds
1 teaspoon fresh ginger, peeled and minced
1 Medjool date, pitted
Pinch of coarse sea salt
Gomashio:
Yields ¾ cup
¼ cup white sesame seeds
¼ cup black sesame seeds
¼ cup dulse
1 teaspoon coarse sea salt
Raw Pasta
Serves 2
2 zucchini
½ avocado
2 tablespoons chopped scallions
Another great recipe from: http://ascensionkitchen.com/raw-pineapple-ginger-and-miso-pasta/
Yields 1 cup
½ cup fresh pineapple
½ cup sesame oil
2 teaspoons sweet, light miso
2 teaspoons black sesame seeds
1 teaspoon fresh ginger, peeled and minced
1 Medjool date, pitted
Pinch of coarse sea salt
- Blend all ingredients well (I chucked them in the blender)
Gomashio:
Yields ¾ cup
¼ cup white sesame seeds
¼ cup black sesame seeds
¼ cup dulse
1 teaspoon coarse sea salt
- Grind everything well in a mortar and pestle, you may have to do this in small batches. I actually put everything in my blender and blitzed very, very quickly till the seeds were powdered slightly
- Use as a seasoning in place of salt
Raw Pasta
Serves 2
2 zucchini
½ avocado
2 tablespoons chopped scallions
- Top and tail the zucchini and run them through a spiraliser to make pasta
- Dice the avocado and fold it through the pasta along with 2 to 3 tablespoons (or more, depending on your taste) of the pineapple, ginger and miso sauce
- Sprinkle scallions and gomashio over the top to serve.
Another great recipe from: http://ascensionkitchen.com/raw-pineapple-ginger-and-miso-pasta/
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