When the kind folks at Vega sent me a copy of Thrive Foods, the newest book by Brendan Brazier, I was beyond thrilled.  I mean, me and Brendan?  We could be BFF’s we have that much in common – we’re both vegan, we’re both Canadian, we’re both sporty and we both love making energy bars out of dates.

And more then anything we love our food whole and pure!

Having read and loved Brazier’s two other books, The Thrive Diet and Thrive Fitness I had high expectations of Thrive Foods.  Part informative book and part recipe book, it did not disappoint.

The opening chapters of the book discuss the basics of nutrition.  Information that everyone should, but does not necessarily know.  Filled with important facts and scientific back-up, Thrive Foods is informative without being preachy and is written in a way that everyone can understand.

There are a few sections dedicated to the environmental impact of our foods.  This sort of thing fascinates me, for example according to Thrive Foods, “if everyone in the US stopped eating beef for one year, that would be like not driving a distance equivalent to 9,007,489 to the moon.”  Um, way to blow my mind!

And the best part…200 plant-based, whole food recipes by Brazier and some of the best vegan restaurants and chefs in the world such as Tal Ronnen, Thrive Juice Bar and Candle 79!  I was beyond thrilled to see recipes from some of my favourite restaurants in Toronto, such as Live Organic Food Bar and Fresh.

One of the tastiest recipes I tested was the Zucchini Pasta with Chunky Tomato Sauce.  The pasta sauce was fantastic and any opportunity I can get to use my spiralizer I will take.

Zucchini Pasta with Chunky Tomato Sauce
recipe from Thrive Foods by Brendan Brazier

Ingredients

4 medium zucchini
1 tsp + 1/2 tsp sea salt
20 sundried tomatoes, soak in warm water until soft (about 30 min)
1/2 cup tomato soak water
2 Roma tomatoes, chopped
1 medium clove garlic
2 heaping tbsp chopped fresh basil
1 heaping tbsp chopped fresh oregano
1 tbsp raisins
1 tbsp hemp oil
1/2 cup chopped walnuts or chopped Brazil nuts
Pinch of red pepper flakes

Directions

1. Trim the ends of the zucchini.  Using a hand-held vegetables peeler (or spiralizer), carefully strip the zucchini, layer by layer into noodle-like pieces and gather into a colander (for best results, discard the watery center section that holds the seeds)
2. Toss squash strips with 1 tsp of sea salt and place the colander over a large bowl to catch excess moisture.  Let rest of 30 minutes.
3. After 30 minutes, wash the squash thoroughly with warm water to remove any excess salt, and let drain for 5 more minutes.
4. In a food processor, blend together the sundried tomatoes, 1/2 cup soak water, fresh tomatoes, garlic, basil, oregano, raisins, hemp oil and 1/2 tsp of sea salt into a chunky paste.
5. Add the nuts and pulse a few times to chop the nuts finely (but do not blend)
6. Toss the sauce with the zucchini strips and sauté over medium-low heat to 1-2 minutes to warm through. 

Variation – Skip the sauté step and serve room temperature as a delicious raw dish.

A fantastic meal from a fantastic book!  The addition of the raisins to the pasta sauce was my favourite part.  It gave the thick sauce just a hint of sweetness. 

You can order your copy here, I definitely recommend having this book in your collection!

To find out more about Brendan Brazier and Team Vega, check out their website and say in touch on Facebook and Twitter.

*Note to Canadian readers – Thrive Foods is the same book as Whole Foods To Thrive

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