I know it seems like I only eat treats, but I do occasionally invent a yummy dish that I just have to share. Earlier this week my husband and I entertained some friends, and the zucchini dish I invented on the fly was so good, I just had to recreate it for lunch today (ok, and dinner. And maybe lunch tomorrow, too). I tweaked the recipe slightly for an even more filling, flavorful version and what I came up with was really quite good and best of all: easy.
By the way, do you love pesto but can't have pine nuts or dairy? Yeah, me too. Try this recipe for what is essentially a really good pesto-hummus hybrid chock full of fresh organic basil, and you won't feel so sad. Plus veggie "pasta" beats regular pasta anytime! (Don't believe me? Compare how your body feels after a hearty veggie dish versus a giant plate of pasta. I dare you.)
Another little side note: everyone knows basil smells amazing, but did you know it is ridiculously good for you? (Well so is garlic, zucchini, squash, lemon, beans--hey! This whole dish!) Anyways, back to basil. My family is part Italian so naturally I grew up eating vast amounts of basil--we even had a guinea pig named Basil. But I digress. Basil contains tons of inflammatory properties and healthy phytonutrients, antioxidants, vitamins and minerals. 1 It has been used for its healing properties in many cultures for ages, and can be worked into a variety of dishes in many flavorful ways. Try this recipe and you'll be hooked on my "pesto"--I promise!
Raw Zucchini Squash with nut-free Pesto
serves 4-6
Ingredients:
half spaghetti squash, baked*
1 large zucchini squash, shredded
half to full avocado
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 a lemon, juiced
2 garlic cloves
1 cup cooked garbanzo beans
1/4 cup fresh basil
*cut a spaghetti squash in half, place the squash in a 1/2" of water and bake at 375 for 35 to 40 minutes or until a fork easily inserts into the skin.
Directions:
1. Once the squash has cooled, take a fork and create noodle-like shreds.
2. Toss the zucchini and squash together and set aside while you puree the "sauce."
3. In a food processor, puree the avocado, garlic, lemon juice, spices and garbanzo beans.
4. Toss the "noodles" in the sauce and serve with a garnish of lemon. Yum!
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