Raw Cauliflower Puttanesca

The earth rippled and moved like a giant turtle rising below me. and the earth shook like ripples across the surface of the pond. I was in a restaurant bathroom watching the photo of Frida Kahlo swing on the wall. The tremors felt like waves, nice and smoothe and no one ran around screaming or anything. We are fine here in Vilca. So scary for the people on the Coast. One reader wrote that her village, San Clemente was hit pretty hard. And my guests said they came so close to spending their last week of vacation on the Coast, but came here to Vilca, instead. Wow. That sure raised my eyebrows! My maestro, who built the house, just came by and asked how much I felt, here in the house. “My guests didn’t even know there was an earthquake, Jose. They didn’t feel one thing!”  “That’s because the pillars of the foundation are so long and deep,” he said, puffing with pride.

Recipe of the Day – Puttanesca

Puttanesca is named after the Italian ladies of the night, who quickly made it between clients, or to lure customers with its aroma!  They would place pots of it in their windows to tempt men into the bordellos.

Ingredients:
1 cauliflower, broken into tiny pieces
1 zucchini, salted and shredded into pasta noodles ( Use an Omega juicer with the flat screen or a spiralizer/cai bo)
20 oil-cured black olives, Botiva Raw, Kalamata,coarsely chopped
1/4 c. flat leaf parsley, chopped
3 T.  capers
2-3 large tomatoes
1 c. sun -dried tomatoes, soaked 10 minutes
2 T. extra-virgin olive or flax oil
4 to 6 cloves garlic, chopped)
1 /2 tsp. crushed red pepper flakes
1/8 tsp. Turmeric
A few grinds black pepper
-Walnut Parmezano: 2 tbsp raw walnuts, ground in your coffee grinder with:
1 small clove garlic
1 tsp. nutritional yeast (optional)
pinch sea salt

Directions: Salt and shred zucchini and soak while preparing the sauce. Put all ingredients into a bowl. Pour over zucchini and toss with parmezano. Warm in the dehydrator at 105 degrees for 2-4 hours, if desired.

Word of the Day – colifor – cauliflower

Tip of the Day –   This sauce goes well with any type of zucchini pasta, or as a sauce for you raw flax-onion dipping bread! See recipes for zucchini pasta or gluten-free fry bread, this blog.

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