Yummy-licious! Homemade Raw Pesto

Homemade Raw Pesto

Yummy-licious!

Simple and tasty!  We use this pesto on Ezekiel Wraps to make quesadillas and on Ezekiel english muffins with tomato, mozzarella, and avocado!

Ingredients:

Garlic, Basil, Olive Oil, and I added some homemade chili powder!

Fresh Garlic

Fresh Garlic

Fresh Basil

Fresh Basil

Extra Virgin Olive Oil

Extra Virgin Olive Oil

Be brave and add a dash of chili powder!

Be brave and add a dash of chili powder!

Directions: Toss into food chopper/processor, pour into container, and mix well!

Viola!

Viola!

Valentine Avocados & Raw Sauce Recipe!

I just received an amazing, delicious delivery from The Avocado Diva!  Fresh from California ~ Bacon, Pinkerton, and Haas avocados, lemons, sweet limes, and pixie tangerines!  I’ve been trying to incorporate more ‘raw’ into my diet lately, trying to get back up to about 90% for the health benefits!  I know what I’m having for my raw dinner tonight!

If you want to order high quality avocados, the customer service is awesome and products are ALWAYS fresh!  Visit the Diva at: www.avocadodiva.com  They even have an avocado of the month club!

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The Avocado Diva was kind enough to share one of her very own recipes that I’m going to share with YOU!  I hope you like it!

Speaking of health benefits:  By using an avocado – you will add 12-16 grams of protein to your pasta in this recipe! Plus 20 vitamins and minerals – including potassium (3x the amount of bananas!), folate, vitamins K, B6, C & E.

Avocado “Alfredo”Sauce Over Linguini by Brenda Cusik, The Avocado Diva

INGREDIENTS:

1 package of linguini pasta – cooked as per the directions (*for total raw, use spaghetti squash)
2 oil-rich avocados
2 cloves of garlic, pressed
1 medium lemon
2 – 3 teaspoons of the Diva’s “Avocado Salt” 
fresh ground pepper to taste
3 tablespoons avocado oil (or EVOO)

DIRECTIONS:

1. In a food processor, put in the avocados (sliced, depitted and skinned).
2. Add garlic, juice from lemon, and zest from 1/2 the lemon, salt and pepper.
3. Pulse all items to chop and combine. Then let it go full force for about 30-45 seconds to make a creamy sauce.
4. As it continues to blend in the food processor – slowly add avocado oil to make a creamy, frothy emulsion.  Stop processing so it does not “break” (the oil comes back out).

Taste and season more if needed.  Pulse to add the seasoning.

Put pasta in a large (non metal) bowl and toss with the avocado “Alfredo” sauce. Serve immediately.

Serves 4-6 people

**For a totally raw dish, use spaghetti squash instead of linguine!**

Day 7 – Reporting In / Carrot-Ginger Dressing

Hi there,

Today I did not have a smoothie.  I did, however have a salad for lunch!  I bought it at Kobe’s Restaurant.  They have the most amazing ginger salad dressing! If you like ginger of course.  I looked around to find a similar recipe and this is the closest I could come up with.  I will let you know how it comes out when I make it!

I got it from SELF Magazine, Food & Diet.

Here is the link: Carrot-Ginger Dressing

“Carrot-Ginger Dressing
Makes 1/2 cup

INGREDIENTS

  • 2 small carrots, peeled and chooped
  • 1/2 medium shallot, chopped
  • 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon extra light olive oil
  • PREPARATION

    1. Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.

    THE SKINNY

    43 calories per tbsp, 2.9 g fat (0.4 g saturated), 3.1 g carbs, 0.4 g fiber, 0.3 g protein”

    And, tada, my lunch!

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    Doesn’t that dressing just look yummy?

Gluten-Free Vegetarian Lasagna Recipe

Gluten-Free Vegetarian Lasagna

Stay tuned for details! Baking now!

Viola! Recipe Below photo!

veg las done

Recipe for GF Vegetarian Lasagna (with cheese) by Lise R.

1 Red Pepper (diced)

1 Orange Pepper (diced)

1 Small Onion (diced)

3 Cloves Garlic (crushed/sliced)

Pinch of Basil

2 Roma Tomatoes (sliced)

2 T. Olive oil

1 pkg GF Lasagna Noodles (Brown Rice)

1/2 Can beans (I used kidney, but you can use what you like)

Handful fresh spinach

16 oz. Cottage Cheese

8 oz. Shredded Cheese (I chose parmesan but any kind will work)

1 16-20 oz. jar of sauce (I chose 4 cheese, but you could use marinara, or your fave!)

Sautee onion, peppers, garlic and basil in olive oil until soft.

Cook noodle in boiling water for 2 minutes, remove from heat and let sit for 14 more minutes.

Layer the following:

Little sauce, noodle, 1/2 of the cottage cheese, beans, and sautéed veggies

Next layer: Noodle, little sauce (1/3), 1/2 cottage cheese, spinach, tomato

Top: Noodle, Sauce, Shredded Cheese, and another pinch of basil if you like 🙂

Bake at 375 degrees for 40 minutes!

If you try it, let me know how you like it!!!!

Ahhh! Day 2

Alright, so for today’s accountability, here goes.  I did NOT have a smoothie but the night’s not over yet.  I did, however, for lunch, have a spicy crab salad (I know not totally veg) that had raw mango and lettuce in it.  For dinner, I had raw tomato, avocado, and mozzarella with garlic & basil pesto “salad” and cooked my curried mushroom and broccoli.  I know that’s not raw, but I didn’t totally bomb the day, I did have some raw, just not as much as I would have liked.  The goal, is to incorporate more raw into my diet…not totally raw…not yet…and mostly veg.

Recipes below!

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How to make my Avocado, Tomato, & Mozzerella salad:

1 roma tomato cubed

1/2 Mozerella ball also cubed

1/2 avocado cubed again!

1 T garlic/basil pesto

1T olive oil

Put all in bowl, mix, let sit for about an hour to absorb flavor & enjoy!

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Curried Broccoli & Mushroom

16 ounces baby bella mushroom (sliced)

1 Broccoli crown

2 T Curry powder

3 T Butter or Ghee

Melt butter in frying pan, add mushroom, cook to desired consistency, then add curry and broccoli.  I covered after adding broccoli to lightly steam the broccoli to retain nutrients.  The less it’s cooked, the more nutrients remain!

Curried Broccoli & Mushroom

I was so craving mushrooms!  Not sure why since I’ve always disliked mushrooms!  So this is a very simple gluten free recipe I created…did I mention it’s VERY simple?

1 Fresh Broccoli Crown

1 Package Sliced Mushroom (Baby Bellas are the best!)

Butter or olive oil

2-3 T Curry Powder (depending on how much you like curry)

Sautee mushroom in butter or oil, when almost finished, add broccoli.  Cook with lid on until broccoli turns bright green, add curry, mix and viola!

Eat & enjoy your fresh dose of Vitamins A, B, K, D, potassium, niacin, and fiber!

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