This was by far the best meal I've had yet on this diet (thank you, SJB, for the yeoman's work here), and it's reasonably easy to do.
The ingredients: three vine tomatoes, two zucchini, 1/2 cup of sun-dried tomatoes, 1/2 cup of fresh basil, a clove (or two) of garlic (chopped), three tablespoons of olive oil, sea salt to taste and dried portobello mushrooms and pine nuts for a garnish.
Combine the fresh and sun-dried tomatoes, garlic, olive oil, basil and salt in a blender or food processor and blend until it turns into a puree. Julienne the zucchini (that's cutting them into really thin, spaghetti-like strips, for those not down with the fancy food talk), pour your pureed sauce on top of the zucchini strands and garnish with mushrooms and pine nuts.
Not only is this dish something I'd eat even while not on a raw foods diet, it was a tasty way to finish off a much easier Day 3. With the caffeine situation back under control (thank you, organic fair-trade coffee), I found my various meals kept me from feeling hungry: Smoothie for breakfast, raw mock-salmon pate with flax-seed crackers, with a raw chocolate truffle and a raw macaroon, from Alchemy for lunch and the "pasta" for dinner.
In other exciting news, my chick peas are starting to sprout. Hello, hummus.