Roasted Veggies, Raw Pasta, and Quinoa

Zucchini Pasta and Pumpkin Seed Pesto


Four medium (6-7″) zucchini spiralized, or ribboned with a vegetable peeler

One yellow bell pepper chopped

One cup raw pumpkin seeds, soaked for two hours and drained

Five medium cloves garlic

One cup fresh basil leaves

Juice of one lime

Sea salt to taste, if desired

One-fourth Braggs no salt seasoning

Two tablespoons olive oil

Two tablespoons filtered water

One-half cup fresh parsley or cilantro leaves

A few whole basil or parsley leaves for garnish

This dish should be made right before it is to be eaten, as the fresh basil begins to lose it’s beautiful bright green color quickly as it sits. First, spiralize or ribbon the zucchini and place in a bowl in refrigerator. Combine all other ingredients in a high speed blender and process for one-two minutes until smooth. You may add a little more water if mixture is too thick, but be careful not to get it too thin. Toss raw zucchini pasta with pesto mixture to coat zuchini well, garnish with basil leaves and enjoy. Serves 5-6.

Sprouted Quinoa Veggies and Oranges


One cup sprout tri-color quinoa, cooked

One red bell pepper chopped

Three small leeks chopped

Two navel oranges, sections chopped

Sea salt to taste

One-fourth Braggs no salt seasoning

Two tablespoons cup olive oil

Cook sprouted quinoa 12 minutes. I like to pre-soak my quinoa for 30 minutes and drain the water off. In a separate saute pan cook bell pepper and leeks gently with olive oil for 5-6 minutes with seasonings. Add veggies to finished quinoa with oranges and gently fold all together. Garnish with orange slices. This is a very colorful and bright tasting dish, combined with a green salad for a full meal. Serves 5-6.

Roasted Eggplant and Vegetables


Two medium eggplants chunky chopped

Two large zucchini sliced

one large onion chopped

Two cups chopped purple cabbage

One each red and yellow bell pepper chopped

Himalayan rock salt to taste

Four cloves garlic chopped

One-half teaspoon dried margaram

One-half teaspoon dried oregano

One-half cup olive oil

Add the first three ingredients to baking tray, mix up with oil, garlic and spices and bake for 25 mins at 390 degrees. Add bell peppers and cabbage , mix in gently and bake 20 more minutes. Serve warm or let cool and serve on a bed of fresh greens. Serves 8 happy people.

Video: How to make Raw Butternut Squash Pasta with Alfredo Sauce. (Sauce recipe in next video)


  1. Wow theses meals look delicious I will definitely make theses meals thankyou

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