How beautiful does this dish look? The stunning colours really make you want to eat it, right? This easy recipe was created by my favourite Raw Chef, Russell James. His food always looks incredible, but more importantly, when a novice like me tries to make one of his recipes, it turns out just perfectly!

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For The Broccoli

  • 1 pack of tenderstem broccoli, about 10 to 15 stalks
  • 1/2 cup olive oil
  • 1/2 cup tamari
  • 1 tablespoon sea salt

* You can use normal broccoli, you will just need to arrange differently on plate.

  1. Take any leaves off the broccoli and place the stalks in a large bowl.
  2. Add the remaining ingredients and leave to marinate for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F to speed up the wilting process. This is also a great choice if you prefer your broccoli warm.



For The Pasta

  • 2 cups raw beetroot
  • 6 courgettes (zucchini)
  • 1/4 cup olive oil
  • 1 tablespoon sea salt
  1. Juice the beetroot and transfer to a large bowl. If you don’t have a juicer capable of doing this, simply grate the beet instead. Cut the tips off each end of the courgettes (zucchini), leaving the skin on.
  2. Slice the courgettes with a mandoline, then stack the slices on top of each other so you can cut them all together into linguine-like strips.
  3. Transfer the strips to the bowl with the beetroot juice (or grated beet) and add the rest of the ingredients. Set aside while making the rest of the recipe. The longer you leave the courgette to marinade, the more purple it will become. For the photo example, I left it in overnight.


For The Walnut Pesto

  • 1 cup walnuts
  • 2 cups basil
  • 2 teaspoons sea salt
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  1. Pulse all ingredients in a food processor, leaving the mixture slightly chunky.


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To Assemble:

  1. Remove the courgette linguine strips from the beetroot juice mixture and place in a strainer to allow the excess liquid to run off. This may end in a lot of your kitchen being red! 🙂
  2. In a different bowl, mix the walnut pesto with the purple pasta by hand, leaving some nice chunks.
  3. Remove the broccoli, which should have softened slightly but still have some crunch, from the marinade and allow excess liquid to run off. Arrange the broccoli on a plate however you prefer.
  4. Arrange the purple pasta and pesto on top of the broccoli.

To create the drizzled sauce in the picture:

Blend 1/2 cup of cashews with 1 cup of the remaining beetroot marinade in a high-speed blender.

Serves 2 people

For more recipes, ahhhhmazing courses, general information, and a free ebook please check out the brand new website.


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Who Is The Raw Chef? – Russell James


”Before I got into raw food, I felt rubbish and I most definitely looked rubbish. Even though I was eating ‘good’ food (meat, chicken, veg and fruit), I had very little energy, I always looked a bit ill, and I couldn’t shake off an acne problem. I was up for trying anything to look and feel better, so back in 2004, I went to Koh Samui in Thailand for a 7-day fast – and discovered raw food.
I spent all my spare time reading up on raw food, finding the best places to buy ingredients, and experimenting with delicious, practical recipes – which I shared on my blog. I’d not been trained as a chef at all, but off the back of my blog I had people from all over the world flying in to take classes with me.


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