Persimmon PrimaveRAW
This is a great pasta sauce for in the winter when tomatoes are much more expensive. Some persimmons can be used to add volume and help thicken the sauce up(but a soup could be made out of this as well)
Serves: 1-2 people Yields: 5+ cups
Nutritional Information:
Calories: 385 Macronutrient Ratio (Carb/Protein/Fat): 80.1/10.9/9
Prep Time: 30-45 minutes
Appliances Needed:
- Blender
- Spiraliser
Ingredients:
- 2-3 tomatoes for every 1 persimmon
- 3 zucchini
- sundried tomatoes to thicken, about 1/4 – 1/2 cup for above amount
- toppings to add to sauce: zucchini, bell pepper, tomatoes, avocado, greens, etc
- some fresh or dried celery and or herbs is an option as well
Directions:
- Blend tomatoes, persimmon(s) and sundried tomatoes as well as any celery or herbs
- chop toppings and mix in
- depending on thickness, eat as a soup, or if it is made to be a pasta sauce serve it over your favourite raw noodles:)
