Super Yum … Pumpkin Seed Pesto “Pasta”

Yet another fantastic raw food find.  If you love pesto, this recipe will not disappoint!

 

Pumpkin Seed Pesto Pasta

Ingredients:

  • 1/2 C Pumpkin Seed Pesto (recipe below)
  • 1 large zucchini
  • 1 Large Fresh Tomato, Chopped
  • 1/4 C Sun Dried Tomatoes, Chopped
  • Fresh Basil
  • Pine Nut Parmesan (recipe below)

Run zucchini through spiral cutter to create “noodles”, or cut the zucchini into very thin noodle shapes. Massage the pesto into the noodles. This works best by hand. Once the noodles are coated, mix in sun dried tomatoes. Place on plate and top with fresh chopped tomatoes, pine nut parmesan and fresh basil.

Sun Dried Tomato Pumpkin Seed Pesto

  • 2 Cloves Garlic
  • 1 C Pumpkin Seeds
  • 1/4 C Olive Oil
  • 1 t Lemon Juice
  • Pinch Salt (optional)
  • 1/2 C Basil Coarsly Chopped
  • 1/3 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

Pine Nut Parmesan

  • 1/2 C Pine Nuts
  • Pinch Salt

Process pine nuts in food processor until a coarse meal is achieved. Be careful to not over process or you will have pine nut butter!


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Mango, Avocado and Black Bean Salad with Lime Dressing

Just in time for summer, I’m on a quest to find the most tasty, clean and raw recipes that I can – the perk?

Clean, healthy, nutrient-rich food AND no cooking!

(Tell me this doesn’t look like the most delicious summer “salad” recipe!)

This is a recipe adapted from Whole Foods Market.

Mango, Avocado and Black Bean Salad with Lime Dressing

 Serves 6

Ingredients:

2 ripe, but firm, avocados:  halved, peeled and cubed.

3 Tablespoons lime juice: divided.

2 ripe, but firm, mangoes:  peeled and cubed.

1 fresh jalapeño pepper:  stemmed, seeded and finely chopped.

1 teaspoon grated lime zest

2 Tablespoons chopped cilantro, plus more for garnish.

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon agave nectar

3 Tablespoons extra-virgin olive oil

1 1/2 cups black beans (15 oz can no-salt added black beans, rinsed and drained)

Directions:

Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango and jalapeño and gently toss to combine. Set aside.

Whisk together remaining 2 tablespoons lime juice, zest, cilantro, salt, pepper and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

Nutrition:

Per serving: 240 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 210mg sodium, 16g total carbohydrate (8g dietary fiber, ~1g sugar), 5g protein

*The* Sassy Water Recipe

     This is from the Flat Belly Diet and it is delicious!! The cucumber and lemon are natural diurectics. The ginger and spearmint help relieve bloating. Regardless, a delicious and refreshing way to enjoy your 8 glasses a day … especially if drinking that much water doesn’t appeal to you.  Make the night before and fill up your water bottle for the day.  Or, you can do what I do and fill a mason jar with ice, “sassy water”, and garnish with a lemon – there’s something about drinking fresh water out of a mason jar that brings images of a summer country vacation.  🙂

Ingredients

8 1/2 cups water
1 teaspoon grated ginger
1 medium cucumbers, sliced thin
1 medium lemons, sliced thin
12 leaves spearmint

Directions

Mix all ingredients together in a pitcher.
Refrigerate overnight.
Strain water.