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Ashley Clark of Moose Jaw, Saskatchewan, shares her recipe for Low Fat Raw Vegan Mac n Cheeze with Raw Ketchup. Ashley is a holistic health coach, artist, photographer and the owner-operator of Naturally Ashley Nutrition. Ashley received holistic health coach training from the Institute for Integrative Nutrition.

Ingredients

Noodles

2 fresh zucchini

Cheeze

2 cups of fresh organic corn
½ fresh red pepper
½ cup of sun-dried tomatoes
2 to 3 green onion stems
½ lemon juiced
1 jalapeno
1 clove of garlic
1 to 2 sticks of celery
1 tablespoon of chili powder
2 tablespoons of raw hemp seeds (optional)

Raw Ketchup

2 tomatoes
½ cup of sun-dried tomatoes (soaked)
½ lemon juiced
1 clove of garlic
1 stem of green onion (or 1 teaspoon of onion powder)
3 to 4 pieces of dried mango

Directions

Noodles

“To make mac and cheeze noodles, you need two fresh zucchini and a spiralizer,” Ashley says. “I have a Paderno vegetable slicer, which works great. It has three blades, and I use the one for larger noodles. You can also make spaghetti-like noodles using a julienne peeler. You can also score the edges lengthwise before running it through the spiralizer, but be careful not to cut too far in.”

Peel the green skin off the zucchini and cut them in half.
Use a spiralizer or julienne peeler to make the large noodles.
Cut the noodles into smaller pieces so they look like macaroni noodles.
Set noodles aside while you make the cheeze sauce.

Cheeze

“I make the cheese sauce right before I want to eat,” Ashley says. “You can prep all the ingredients and have them ready to blend if you have a Vitamix blender. I blend it until it’s hot!”

Blend all ingredients until smooth and creamy—and hot!
Pour generously over your noodles. (I add broccoli florets, too—get your greens in!)
Eat and enjoy!

Raw Ketchup

“If you’re like me and always had ketchup on everything as a child, including your mac and cheese, then you’ll want some ketchup to go with this recipe,” Ashley says. “I think it adds so much to the dish. But I don’t mix it in; I serve it on the side and use it like a dip! The best part is that it’s fresh and oil- and salt-free!