Raw

I have been experimenting a bit with raw food lately, after finally coming across a raw no-cook book that contains recipes that are actually accessible - do not require several pieces of horrendously expensive equipment or bizarre ingredients sourced from mountain lakes in the middle of the high Andes. Jennifer Cornbleet's Raw Food Made Easy has some of the most delicious recipes I have tasted. You do need a some kind of blender or food processor - even a stick one works.
Just before we went off on our break, I made Not Meat Balls in a raw Marinara sauce with courgette pasta.

Forgive the blurred photograph, but if you are ever to try a raw food recipe it should be this one - especially the sauce
I have a veg peeler which does very thin pasta shapes, so I used that to slice my courgettes, but I have done a tagliatelle type with a potato peeler.

Marinara Sauce

1 ripe tomato
1/2 cup sundried tomatoes in oil (or soaked for 30 mins if dried)
1/2 red pepper
2 tbls olive oil
1 tablespoon chopped fresh basil
1 tsp dried oregano
1 crushed garlic clove
1/4 tsp plus 1/8 tsp salt
dash black pepper and dash cayenne.

Blitz in blender or food processor and keep in a sealed container (up to 3 days in a fridge)

Not Meat Balls

1 cup walnuts (soaked for 6 - 8 hrs)
1 tblsp lemon juice
1 tsp olive oil
1 tsp tamari
1/4 tsp garlic powder
dash salt
1 tbsp minced parsley
1 tblsp minced onion

Place everything except the parsley and onion into a food processor and blend into a paste. Transfer to a small mixing bowl and still in the parley and onion. Will keep for 5 days. Make up into ball shapes and serve on top of courgettes with sauce drizzled over.