Not Your Mama’s Raw Mac N Cheese

mac n cheeseThis is not your mama’s mac and cheese.  I tried.  I scoured my raw recipe books and googled raw recipes for mac and cheese, and nothing I made met my standards of tasting like a good quality version of the traditional cooked mac and cheese.

It’s just not so easy to replicate the texture of soft macaroni noodles and there are many flavor preferences when it comes to the cheese sauce (are you a boxed Mac n Cheese lover or baked Mac n Cheese and how tangy should the cheese sauce be?).

The good news is, I’ve now got a couple of versions of raw cheese pasta to offer that taste pretty darn yummy.

If you love mac n cheese, you might like this raw cheesy pasta as an upgrade option, just don’t expect it to taste exactly like the traditional cooked version.  This raw recipe is of course way better for you. :)

Here are a couple of options for how to make it the way you like it:

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A Day In The Life Part 4: What Tools of the Trade Do You Start With?

This is a continuation of our Day in the Life Story of what we eat … this time talking about the kitchen tools we use to make especially yummy raw foods.

What Tools of the Trade Do You Start With?

Blend, Blend, BLEND!  So much of the raw food diet is facilitated by blending.  It breaks down the cell walls of foods so it’s easier to digest, enhances flavors, enables you to eat more fruits and veggies in less time, and is all-around an awesome way of eating/drinking/slurping food.
Vita-Mix 1300 TurboBlend 4500When we found raw foods, we already had a Vitamix in the house and if we didn’t we’d be getting one soon.  You can make a lot of raw foods, including our beloved Chocolate Bliss with a regular blender, but you can do so much more with a Vitamix or other high-powered blender.
We also have a small Hamilton Beach blender we got for traveling with our Bliss.

A Day In The Life Part 2: Cooked Stuff and Cooked/Raw Combinations We eat

This is a continuation of our Day in the Life Story of what we eat … talking now about the cooked stuff too. To the often-asked raw foodie question “what percentage raw are you?” I think I prefer the answer “I am not a label”.  I eat cooked food and I eat raw food in varying amounts, depending on the day, the weather, my cravings, or whatever.  Here are some details on the cooked stuff we eat…

Cooked Stuff and Cooked/Raw Combinations

We still eat cooked food.  Most often in the evening.  Sometimes during the day (I still crave eggs now and then).  We’ve found some great ways of upgrading standard cooked food into better ingredient options and even combinations of cooked and raw foods that work great for us.  Here’s what we most often gravitate to when we crave cooked stuff:

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How to Make Raw Squash Pasta with a Spiralizer + Bell Pepper Pesto Sauce


Learn all about the fun of Spiralizers for making raw pasta out of vegetables.

Here I show and explain the difference between three different kinds of spiralizers and demo making pasta with my favorite spiralizer (available on Amazon.com here:

http://astore.amazon.com/lovingsuperfoods-20/detail/B0007Y9WHQ)

Raw pasta is so much easier when you have this simple tool that is really inexpensive. And your veggies taste so uniquely good in this noodle form!

Also briefly demonstrated is Yemiah’s Bell Pepper Pesto (see the recipe here) with some alterations and suggestions for future customizations.

During this portion of our Superfood dinner we also talk about being 100% raw vs. having cooked food and the importance of having heating foods in your raw food diet.

Enjoy!