I think I'm missing summer!  I know I'm missing summer!  I miss summer as soon as Thanksgiving's over with!  Usually I would be cookin' up a big pot of Bolognese this time of year, but I happened across some beautiful, fresh, organic tomatoes and I just couldn't help myself!  I didn't want to change that flavor too much and besides, we all know how important it is to squeeze more Raw Foods into our lives!  You know how important Raw Foods are for your digestion and health, right?







So here's another quick and easy way to get your family to enjoy some of these raw foods without them even knowing!  It's packed with nutrition and soooo deeelicious that no one would suspect it might be good for them!  Try it over red potatoes, or your favorite gluten-free pasta, or my favorite: mixed veggies.  Or, if you're feeling adventurous, and don't have to eat 100% Gluten Free, make the Spelt Pasta!

My soon-to-be daughter-in-law, Alex, is attending Culinary School in San Diego and was eager to show us her newly acquired pasta-making knowledge, so I pulled out my Spelt Flour, my handy-dandy pasta-making machine and opened a bottle of wine and we got started!







It was done in a jiffy and it was so fun to hang out with the Gals!  Then, I whipped up the sauce in my blender and it was just warmed on the stove before the pasta was finished cooking!

One of my Favorite Ingredients in this sauce is the Chia Seed.  It's almost tasteless and full of Omega 3's.  Along with the Sundried Tomatoes it helps to thicken the juices from the veggies.


FOR THE PASTA...






Each of us put 1 Cup of All-Purpose Spelt Flour on the counter in a mound, made a crater in the middle and put 1 slightly beaten Egg in the middle.  Then we just gently worked the flour into the egg until it made a dough, adding more flour as needed.  Then we kneaded each ball for 2 or 3 minutes, covered them with a towel and let them rest for 15 minutes.
 




 
Then we each rolled them out into a large disc, cut each disc in half and then follow the instructions on your Pasta Machine to make the noodles.  Or, if you don't have a Pasta Machine, roll the dough to the thickness you want and cut the noodles by hand.






Make sure you have lots of fun and make a great big mess while you're doing all this work!  Then make sure you tell the Men that if they don't clean up the kitchen they won't get any pasta!



 


Lay the noodles on the counter to dry a bit while you boil the water.  Cook for 2 or 3 minutes and toss in sauce!



INGREDIENTS for the SAUCE

10-12 Fresh Roma Tomatoes (those elongated ones)
1 C Softened Sundried Tomatoes (soak in warm water until soft) about 1/2 C Chopped
2 Medium Carrots and/or 1/2 Small Beet
1 Zucchini
1/2 Medium Onion
1-2 Garlic Cloves
1/4 C Ground Chia seeds
1/4 C Virgin Olive Oil
2 T Dry White or Red Wine (or use 1 T Wine Vinegar)
1 T Dried Oregano
1 T Dried Rosemary
2 t Dried Basil
1 1/2 t Sea Salt
1/2 t Black Pepper
1/4 t Red Pepper Flakes

NOTE:  Double the Herbs if using Fresh instead of Dried


 DIRECTIONS

Hold on, these are some tough directions...I hope you can handle it....

Put everything in your blender and blend!  Warm it on your stove if you wish, then pour it onto a bowl of hot pasta or steamed veggies/red potatoes and toss!  Top with Parmagiano or, my favorite, Nutritional Yeast.

TIP:  I like to add the Zucchini and a few more chopped Sundried Tomatoes at the end of blending so they add a bit of texture to the sauce!