This dish is a great way to get as many healthy ingredients into your body as possible without having to sacrifice any of the things you love. The softness of the root vegetables makes it reminiscent of traditional al dente pasta.

Pesto-Coated Carrot and Parsnip Fettuccini (page 236)


3 large carrots, peeled
3 large parsnips, peeled
1 tbsp cold-pressed (extra virgin) olive oil
1⁄4 cup freshly squeezed lemon juice, divided
11⁄2 tbsp fine sea salt, divide
3⁄4 cup cold-pressed hemp oil
1⁄2 cup raw shelled hemp seeds
3 cloves garlic
3 cups chopped fresh cilantro leaves


1. Using a vegetable peeler, peel carrots and parsnips into long, thin strips, dropping into a bowl as completed (see Tips, left.) Add olive oil, 1 tsp (5 mL) lemon juice and 1⁄4 tsp (1 mL) salt and toss until vegetables are well coated. Set aside for 10 minutes, until softened.

2. In a food processor fitted with the metal blade, process hemp oil and seeds, garlic and remaining lemon juice and salt, until somewhat smooth but the hemp seeds retain some texture. Add cilantro and process until chopped and blended, stopping the motor once to scrape down the sides of the work bowl. Add pesto to fettuccine, toss well and serve.

Makes 2 servings.


Substitute an equal quantity of parsley leaves for the cilantro.

Toss the fettuccine from Step 1 with another sauce, instead of the pesto. Red Pepper Mole Sauce (page 202), Sweet-and-Sour Thai Almond Butter Sauce (page 191) or Spicy Pad Thai Sauce (page 194) are all good choices.


Peeling the vegetables lengthwise produces the long, thin strips required for this recipe. For best results use a Y-shaped (slingshot) vegetable peeler. When using a regular peeler, you can glide down the length of the vegetable to make one long, thin strip.

If you prefer, combine the ingredients for the marinade in a small bowl before tossing with the vegetables, to ensure even integration.

*Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.*

Photo credit: Colin Erricson/