My girls were so excited and ran to the fridge and grabbed a few apples and pears that I juiced for them. They drank it down fast!
Now the possibilities are endless!
The juice looked really pretty before I stirred it.
Bon Appetit!
This is an online journal about my experiences in health, fitness and life in general with the hope to inspire others to unlock their own power to do...
The juice looked really pretty before I stirred it.
Bon Appetit!
Put all veggies in a bowl and sprinkle on liquid aminos to taste. Lay out romaine; place a ¼ cup quinoa on top of each leave. Top with diced veggies. Wrap and eat. Serves 1
Zucchini “Pasta” with Sun-Dried Tomato Pesto
For this recipe, I used the raw spaghetti recipe as a guide, but customized it and used a pesto instead of marinara.
Ingredients:
For the Pasta
1 zucchini
For the Sun-Dried Tomato Pesto
2 TBSP olive oil
1 garlic clove, minced
A few leaves of fresh basil
5-6 sun-dried tomatoes, soaked
Dried oregano
1 TBSP water
Toppings
2 tsp capers
A few black olives
½ tomato – diced
A few pine nuts
Sea salt to taste
Grate or thin julienne cut a whole zucchini to make the “pasta.” I julienned mine with a mandolin but have also made this type of “pasta” with a cheese grater. There is a special tool available to make this kind of pasta but I do not have one yet. See photo below for guidance.
Put all pesto ingredients in a food processor. Pour over pasta. Top with toppings. Eat and enjoy. Serves 1.