Know Any Literary Animal Lovers?

Hi there PureJeevan readers! We wanted to let you know that Jim's new novel CHROO is available on Amazon. It's a crazy adventure involving a billionaire heiress, her Chihuahua BFF ("Chroo") and a host of human and animal characters. Find out more on Amazon! Here are some links:

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Jim's mother, JoAnn, LOVES pasta. I'm sure many of you can relate to that---pasta is a big part of the cooked diet and just about everyone loves it. When going raw, many individuals say they just can't do it because they miss pasta too much. Well, that's no longer a problem. There is a raw way to make pasta and you are going to love it if you haven't experienced it, yet!

As a gift for Mother's Day, we sent a pasta-making tool to JoAnn along with a pasta sauce recipe we created for her (see the Paradisio Pasta Pomodoro entry). To make it easier for her to learn how to create pasta, and to answer some of the emails we've been receiving about the device we used to make the pasta, we have put together a two-part video showing how to make delicious, beautiful raw pastas! You'll learn how to use two different pasta-making devices, as well as how to use a simple vegetable peeler to create delicious noodles!

Below is part one, and tomorrow we'll post part two. Our friend, Melissa (of Food Under Foot), helped film the videos. Thanks, Melissa!

NOTE:? If you're thinking of purchasing a spiralizer, spirooli, ceramic peeler, or other raw food goodies, please consider making your purchase from our friends at Natural Zing. Purchases made through Natural Zing help support the work we're doing at Pure Jeevan! Make sure to go to the URL, or just click on the banner on the right margin of this blog. Thanks so much!

Original Comments

Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.

On May 13, 2009, JoAnn wrote:

I so loved the viedo I cant wait to make my pasta:)

I am wild for Angelhair, so will try tat frist

I cant wait for part 2 viedo :)

On May 13, 2009, Bethany wrote:

I love your site!

Pasta used to be one of my biggest weaknesses, and now I know I can have it guilt-free!

You and your site have really helped me on my own personal weightloss journey, and I just want to thank you for everything you have done. Kep it up!

On May 14, 2009, Esther wrote:

Thanks so much for demonstrating how to use the different tools for making pasta. I have always used my peeler and have been wanting to get either a Spoirooli or Spiralizer. Now I know which one I would prefer!

Your pasta platter looks absolutely gorgeous. Mmmmm, mmmm! Thanks for the inspiration.

On May 18, 2009, purejeevanblog wrote:

Well, you know the video was created with you in mind! :-)


*blows kisses*

On May 18, 2009, WendiDee wrote:


I'm so happy you love our site and have been helped by us as you journey along the raw food path! You are very welcome!

Lots of love to you,


On May 18, 2009, WendiDee wrote:

You are very welcome, Esther. :-)

It tastes fabulous and it's fun! Today Jim posted an entry about making potato chips with the spiralizer, too!

Lots of love to you,


On May 28, 2009, Hillary wrote:

Like Bethany, I really wanted to love raw pasta, and I couldn't. After watching the video, I added salt to my zucchini and made a yummy puttanesca sauce (started w/ a recipe from Living Cuisine and improvised with ingredients we had). My boyfriend said it was the best pasta I'd made! He said he didn't miss the real thing for once. The noodles were great-- I was inspired by your videos.

I do have 2 questions, though:
* I tried an acorn squash with the spiralizer and it wouldn't do the angel hair style as well. What did you use to push the blade down
* Do you have any recommendations for winter squash

Thanks for the inspiration!

On June 1, 2009, WendiDee wrote:

Thanks for your comment, Hillary. :-)

That's wonderful that your boyfriend loved the pasta!!

If the blade is working okay for the softer vegetables, it is positioned right for the harder ones, too. Try pressing either harder or lighter when doing the firmer veggies to see what the result is. Experiment with it (if you haven't already been doing so). I can't remember what I used to bend the blade down a tiny was a long time ago. Be careful if you do it, though. You don't want to break it. :-)

I don't have any recipes for winter squash, but if you search the under the recipes category you might find something that sounds good to you.

You are very welcome for the inspiration!! :-)

Lots of love to you,