WOW! Big ups to Darn Lucky for hooking me up with this recipe via Twitter.  This might forever be my favorite raw meal.  It’s so quick and easy and anyone will love it…even you non raw foodies!

I made a couple of Rustin-ific changes to the recipe and you’ll see those below (if you’re comparing mine to Darn Lucky’s.

To make the noodles, simply peel 2 carrots (per serving) and 2 yellow summer squash (per serving).  Plate the carrots first and then the squash on top.  Done. Easy, huh?

To make the sauce (for 2 servings), combine 1 and 3/4 large red bell pepper (seeded and cut up into pieces) 1 1/2 tsp dried oregano, 1 tsp italian seasoning, 1 tsp garlic powder, 1/2 teaspoon red pepper flakes, 1 tsp sea salt, the juice from 1 lemon, 1/2-1 tbsp raw olive oil and some fresh parsley and basil leaves into the bowl of a food processor. Hit go and let it run until it’s smooth.  You will need to stop at some point to push down the sides of the bowl to grab any ingredients that scattered when you hit go.

Yes! The sauce will be a little runny but that’s ok!! It’s RAW-SOME! (hahahehehahaho) The leftover sauce is AWESOME as a salad dressing.

Cover the ‘noodles’ with the sauce and then place some fresh sprouts on top.  If you like raisins, I suggest adding them as well.