Zucchini Fettuccine – with fresh tomato sauce and caper berries

I love the feeling that I have after enjoying a raw food meal. A kick of energy from a meal packed with live nutrients – which leaves me wonderfully vibrant, satisfied and energized for hours!

The satisfaction that you get from a raw food meal is quite a different feeling than you get after eating a typical lunch. A typical meat-based meal will often leave you feeling tired and heavy afterwards – ready for a nap. But the last thing you think about after a raw food meal, is taking a nap 🙂

 Zucchini Fettuccine served w/ fresh tomato sauce and caper berries 

This dish is perfect on it’s own, but it fits wonderfully well with a piece of grilled salmon.

Yesterday, we had it for lunch, with slices of avocado and fresh crispy baby spinach.

Raw Food Fettuccine

Raw Food Fettuccine


It is simple and delicious, refreshing and so easy to make. All you need is:

1 Zucchini

4 Ripe tomatoes

1/2 red pepper

Italian parsley

1 clove of garlic

1/2 lemon

Sea salt and freshly ground pepper

Caper berries

1 avocado

A bunch of baby spinach

First you make the sauce – you chop the tomatoes, peel the garlic, cut the pepper in half and remove the seeds.

Put it in the blender, squeeze the 1/2 lemon, add sea salt and freshly ground pepper. Blend into a deliciously fresh tomato sauce.

Fresh tomato sauce

Fresh tomato sauce

You make the zucchini fettuccine by using a potato peeler and length wise cutting thin strips like this…

Zucchini fettuccine

Zucchini fettuccine

Serve it with leaves of crispy baby spinach some avocado, drizzled with plenty of fresh tomato sauce, leaves of Italian parsley and caper berries and a glass of fresh cool water

Cool fresh lemon water

Cool fresh lemon water

Fresh and delicious

Fresh and delicious

Salmon carpaccio

Salmon carpaccio is one of my favorites.  Somehow, summertime and salmon carpaccio is a perfect match.  It’s like they are made for each other. Served with some good bread and a cool drink outside in the company of good friends and family, what more can you really ask for?

In Western Canada (BC), we are privileged to have 5 different species of salmon, Chinook, Coho, Sockeye, Pink and Chum (as well as the wonderful Steelhead salmon/trout) – all beautiful fish and no matter which one you choose, it is always incredible summer food.

For this recipe I used Sockeye – right out of the sea. The most important, make sure the fish is fresh – real fresh!

With a sharp long fish knife, cut paper-thin slices of the salmon – start from the tail and work your way up. Arrange the slices on a plate, sprinkle with sea salt, drizzle with good olive oil, freshly squeezed lemon juice, add some finely chopped shallots, some finely chopped fresh dill and some caper berries. Before serving add some freshly ground pepper. You can serve it immediately or you can cover it and leave it in the fridge till you are ready to serve.

This is perfect for lunch, delicious as a starter or as a main course served with a green salad.