Zucchini Pasta and Pumpkin Seed Pesto
Ingredients-
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
Ingredients-
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
Ingredients-
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)
Wow theses meals look delicious I will definitely make theses meals thankyou