I am yet to figure out why it is that if Raw Food is so much better and healthier and tastier, than its’ cooked opposite, we still try to make it look the same as cooked in appearance? Why do we still call it ‘cheese’, when it’s clearly not made from dairy? Why do we call it ‘pasta’, when it’s not made of anything remotely similar? Why ‘bread’, when baking is not in the Raw Food vocabulary?

I ask myself these questions often and yet when my [non Raw] friend and fellow blogger Roz comes to stay with us in London, I can’t help but organise a [Raw] meal that I am sure she will identify with. There it is! I have just answered my own question!!

So if we have really become so adverse to change even in this fast evolving world of technology and need something familiar to identify with, I am certain that my Spaghetti ‘Meat’ Balls will give you all the comforting homely feeling you are after...



For the Essentials
-Food Processer
-Dehydrator
-Blender (optional, I prefer the bolognaise sauce to be slightly chunky, so only used the Processer)
-Spiralizer (grater will do the job too)


For the 'Meat' Balls 
6 Portabella Mushrooms (peeled, chopped)
1 Cup Walnuts (soaked 1 hour)
2+ Tbsp Hulled Flaxseeds
1/4 Cup Chopped Fresh Basil
2 Tbsp Raw Apple Cider Vinegar
2 Tbsp Tamari Soy Sauce
2 Cloves Garlic (minced)
1 Tbsp Mixed Italian Spices (I used a combination of Parsley, Rosemary, Coriander, Basil and Oregano)
1/2 tsp Cracked Pepper

-Pour the Apple Cider Vinegar and Tamari over the chopped mushrooms, add garlic and basil leaves, stir through and leave to marinate for a minimum of 2 hours. (note if you only have little time, slice the mushrooms really thinly)

-Rince out the water from soaked walnuts, place them with the mushrooms into a food processer with an S Blade, pulse so they are chopped fine and mixed in, but still slightly chunky

-Depending on how long you marinated the mushrooms for, you will end up with a different amount of marinade liquid. If there is only a small amount, only add 2 Tbsp of Hulled Flaxseeds, but if your mushrooms are drowning in water, only then add 4 Tbsp of flax.

-Also add all the spices and pulse a couple of times to let everything mix in, then let the mixture sit for half an hour for the flax to soak up the liquid.

- Roll into any size 'Meat' Balls you like, but note that the larger it is, the longer it will take to dehydrate.
-Place on Mesh tray of your dehydrator and dehydrate at 110degrees F for 4-6 hours


For the Bolognaise Sauce
3 Medium Tomatoes (chopped)
1 Red/Orange Bell Pepper (chopped)
1 Lemon (juiced)
1 Cup Fresh Chopped Basil
10 Sundried Tomato Halves (soaked min 1 hour)
7 Dates (soaked min 1 hour)
2 Cloves Garlic (minces)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Mixed Italian Spices

-Pop all the ingredients (accept Olive Oil and Lemon Juice) into a Food Processer and process to a sauce.

-Add The Olive Oil and Lemon Juice and process some more. (Transfer to a blender only if you desire a smoother sauce consistency)


For the Pasta
2 Large Zucchinis/Courgettes

-I used a Spiralizer, but you can also either slice the zucchini as thinly as possible lengthwise and then slice again into thinner strips lengthwise to resemble noodles or you can use a grater


-To assemble, you can either place the noodles first, followed by sauce, then nut balls, like in the below picture, or start with the sauce, like in the top picture

-Garnish with fresh Basil leaves