Posts filed under ‘Spiralo’

Creamy Basil Pesto

Creamy Basil Pesto
This was one of those “what can I throw together?” nights. I went to Gone Raw and searched under sauces and found this wonderful recipe! I looked at the recipe…I had some basil that was mysteriously frozen in my fridge, but still smelled good. I just happened to have some cashews already soaking for a smoothie.  And I had everything else. It was a miracle. :) I don’t get my hopes up too high with new recipes…but this one did not disappoint. I ate it on zucchini noodles topped with clover sprouts and avocados, and Matt ate it on his salad as dressing. It would be great as a dip for flax crackers or as a spread on a collard leaf wrap. Enjoy!

Creamy Basil Pesto
Recipe by Suasoria on Gone Raw

1/2 cup cashews (soaked for 4-6 hours, then rinse well)
1/2 cup pine nuts
1/2 cup water
2 medium cloves garlic
Juice of one medium lemon
2 tablespoons olive oil
1 tablespoon nutritional yeast (optional)
1 1/2 teaspoon salt
1 teaspoon onion powder (I used onion flakes)
A dash of coarse black pepper
One big handful of fresh basil, leaves only (most of one bunch, about a generous 1/2 cup)

Blend all ingredients except the basil until smooth and creamy. Then add basil and pulse – you still want there to be green flecks in the sauce.

How did I make my noodles? With my trusty Spiralo!  I’ve said it before…it’s all about the TEXTURE with raw foods. I could have sliced up some zucchini and put my delicious sauce on top, but it wouldn’t have tasted nearly as good as these delicate angel hair type noodles. It’s definitely worth it to invest in some helpful tools to improve the texture of your foods (dehydrators help with this as well…). Here are some pics of the process:

Making Noodles
Zucchini Noodles

July 11, 2009 at 5:51 am 13 comments

Raw Pad Thai and Spiralo Love

This is quickly becoming my new favorite…it’s incredibly flavorful and is so easy to make. There are LOTS of recipes for raw Pad Thai out there, I’ve kind of tweaked them all to make this one. The nice thing about this recipe is that you can make it as simple or as fancy as you want. You could just do a basic sauce over the zucchini…but I prefer to add as much of the “extras” as I have on hand. The fresh basil, mint, and cilantro really pump up the flavor. Plus, you can make it look really fancy, which is fun if you are serving it to someone else.

I also just received my Spiralo, and I am in love! I have owned a Saladacco Spiralizer as well, but didn’t like it nearly as much. The Spiralo makes these loooooong beautiful spaghetti noodles out of zucchini, squash, carrots…or any other hard vegetable. Bella loves noodles…so this little gadget allows her to enjoy so many more raw dishes. She loves to help too…although there are very sharp blades, so be careful when letting kids help. She loves this Pad Thai, but we’ve also made the noodles with a yummy marinara sauce and that was a hit as well.

Raw food is all about texture and preparation…it’s amazing how much more I love eating this dish with the spaghetti type noodles as opposed to just using my veggie peeler to make flat noodles. They are just like the noodles I had at The Sprout. If you’ve been wanting to add more variety to your raw diet, I would encourage you to get the Spiralo, or something similar. There are so many uses beyond the “noddle” function…making salads look pretty is so much fun too!

Pad Thai
Makes 2 – 3 servings.

3/4 cup raw almond butter
1/2 cup orange juice (freshly juiced!)
1 T minced fresh ginger
1 T nama shoyu (soy sauce)
1 T miso (optional)
1 t minced garlic
2 T honey/agave nectar
1/8 t cayenne pepper

Blend all ingredients in a food processor or blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more juice. Add more nama shoyu or sea salt to taste.

Prepare the “noodles” and then pour the sauce over them to marinate (let them sit for about 10 minutes) and then top them with a mixture of the following:

  • Sprouts! Mung bean sprouts are the best…so crunchy and perfect for this dish, but alfalfa sprouts are great too.
  • Julienned red and yellow peppers
  • Shredded carrots
  • Grape tomatoes
  • Scallions
  • Fresh Cilantro
  • Fresh Basil
  • Fresh Mint

Serve in a bowl and/or on top of a large bed of mixed greens. Yum!!

April 3, 2008 at 2:12 pm 16 comments







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Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

“Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.” – Ralph Waldo Emerson

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