Goodbye pasta, hello zucchini!

Most people new to raw foods wonder what it takes to prepare those gourmet meals that look so delicious. I honestly don't like to spend too much time with a long list of ingredients and directions, so having a few good tools really helps create variety without complicating things. Below you'll see what I used to create tonight's dinner—my very own recipe for Zucchy Pasta.

From left to right: spiral vegetable slicer, citrus juicer, and a small food processor (I also have a large one I'll feature with another recipe). As you can see, these aren't expensive and difficult-to-use gadgets. Along with a good blender, this is all you really need to succeed. I also have an inexpensive dehydrator I use for some special treats, but it's nothing you have to have. If you're going to splurge on one item, make it the blender or you'll regret it each time you have to replace a cheap one.

Zucchy Pesto

Makes 4 servings

• 2 large zucchini squashes
• 1 cup pine nuts
• 2 cloves garlic
• 1 teaspoon salt
• 1 package of basil leaves
• 6 tablespoons lemon juice
• 1/4 cup olive oil

1. Process pine nuts, garlic, and salt. Set aside.
2. Process basil with lemon juice.
3. Add nut mixture and olive oil, and blend until smooth.
4. Toss with spiralized zucchini pasta

Optional toppings: whole pine nuts, chopped tomatoes, marinated mushrooms, diced red peppers, or thinly sliced green onions

The most important thing to remember in the kitchen is as cheesy as it sounds, make your food with love and eat consciously. Acknowledge that you are providing your body with the nourishment it needs to feed your soul. Have fun, experiment, and don't worry—it's all good for you!

Jó étvágyat! (Hungarian for bon appetit)