Spaghetti Puttanesca

By Monika Vincent of Raw Balance

Pure Joy Blog


1 cup soaked sun-dried tomatoes, packed tightly

soak water

1/2 – 1 tsp salt

3 T olive oil

6 dates (soaked)

1/2 cup pitted kalamata olives

1 clove garlic

1 T dried oregano

1 tsp Tamari

water as needed

fresh basil (optional)

chilli (optional)

1 – 2 packets kelp noodles, soaked for at least 1 hour in water and a bit of lemon juice.


1. Blend all ingredients in a blender until smooth.  Add more water, if needed.

2. Mix the sauce with the kelp noodles and serve like that, or on a bed of rocket.



Monika is one of the firsts to express interest to be in Gourmet Sundays.

After her raw chef training with Pure Joy Academy, she and her husband moved to New Zealand where she had a vision of starting up a raw food business. Through wonderful synchronicity, she met Carolyn McCormack, who had the same vision as hers. Within a month of meeting, they bought a retired St. John’s ambulance together and had it converted into a mobile raw food kitchen and Raw Balance was born! Their website is still in the process of making, however they have a facebook page, Raw Balance NZ, where they post what they do and how the business is growing. For the website, they are setting up an online shop.

Currently, Monika and Carolyn are both still working 4 days a week in “paying” jobs and are achieving so much on the side with their raw food business. Every Saturday, you will see them at the Taupo Riverside Market selling raw cakes, chocolates, smoothies, pizza, etc. The response is great! Due to demand, they are doing various workshops in town too. As Monika said, it is always good to see people so interested in learning more about becoming healthy. They also have a monthly potluck, which is open to anyone wanting to share delicious raw foods.

Their aim is to tantalize the non-converted with super-yum raw dishes, making raw foods more available to people who “don’t have the time” and assist people on their journey to better health.

Carolyn is the Cake Queen while Monika does more savoury dishes, as well as a variety of raw chocolates. They are both constantly creating new recipes for Raw Balance, as well as for the monthly potluck.







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