Zucchini pasta
Fresh, healthy, vibrant in color… one way to create a "faux" pasta is through your own creativity and ingenuity.
Zucchini: stage left. Sharp chef's knife: stage right.
#dual
As I recently demonstrated with the peeling of a carrot, use the same technique in order to make thick zucchini "ribbons." In order to create more of a "spaghetti," simply cut thin strips from the long ribbons. Easy as pie.
In terms of flavors… keep it fresh. "Summer is here!" beckons our swimsuits. "Keep me healthy!" chimes in our hearts. "Don't abandon my palate!" pleads our mouths. When trying to do TOO much, cuisine transforms from "organized chaos," into absolute pandaemonium.
1 shallot - small dice
1 large zucchini - peel into ribbons, then cut into "spaghetti"
1/4 cup roasted cashews
1 bunch fresh basil
1/2 cup pomegranate seeds
Juice of 1/2 lemon
1/4 cup white wine (I used Chardonnay)
Smoked sea salt - to taste
Cayenne pepper - pinch
2 tsp Cajun seasoning - I used "Smack Yo Mamma"
Begin by sautéing diced shallots in almond oil on a sauté pan. Allow the shallot to "sweat" for about 5 minutes (until translucent and no longer crunchy. At this point, I added the zucchini, lemon juice and white wine, as well as cayenne pepper and cajun seasoning. I allowed all of the liquid to reduce (until dry). At this point, the zucchini was cooked (it should be slightly al dente - so a "bite" or small "crunch"). A sprinkle of smoked sea salt, then removed the dish from the heat. After cooking, I added the roasted cashews, fresh basil and pomegranate seeds.
Brilliant as a side-dish to a plethora of proteins or eggs… you may even choose to scoop up the "pasta" and carefully wrap in a fresh pita or wrap. Whatever tickles your fancy. But definitely one manner of incorporating more vegetables into your diet, without you even knowing!
#mindblown #thatjusthappened
"Human beings do not eat nutrients, they eat food." -Mary Catherine Bateson
Love y'all dearly!
Fresh, healthy, vibrant in color… one way to create a "faux" pasta is through your own creativity and ingenuity.
Zucchini: stage left. Sharp chef's knife: stage right.
#dual
As I recently demonstrated with the peeling of a carrot, use the same technique in order to make thick zucchini "ribbons." In order to create more of a "spaghetti," simply cut thin strips from the long ribbons. Easy as pie.
In terms of flavors… keep it fresh. "Summer is here!" beckons our swimsuits. "Keep me healthy!" chimes in our hearts. "Don't abandon my palate!" pleads our mouths. When trying to do TOO much, cuisine transforms from "organized chaos," into absolute pandaemonium.
1 shallot - small dice
1 large zucchini - peel into ribbons, then cut into "spaghetti"
1/4 cup roasted cashews
1 bunch fresh basil
1/2 cup pomegranate seeds
Juice of 1/2 lemon
1/4 cup white wine (I used Chardonnay)
Smoked sea salt - to taste
Cayenne pepper - pinch
2 tsp Cajun seasoning - I used "Smack Yo Mamma"
Begin by sautéing diced shallots in almond oil on a sauté pan. Allow the shallot to "sweat" for about 5 minutes (until translucent and no longer crunchy. At this point, I added the zucchini, lemon juice and white wine, as well as cayenne pepper and cajun seasoning. I allowed all of the liquid to reduce (until dry). At this point, the zucchini was cooked (it should be slightly al dente - so a "bite" or small "crunch"). A sprinkle of smoked sea salt, then removed the dish from the heat. After cooking, I added the roasted cashews, fresh basil and pomegranate seeds.
Brilliant as a side-dish to a plethora of proteins or eggs… you may even choose to scoop up the "pasta" and carefully wrap in a fresh pita or wrap. Whatever tickles your fancy. But definitely one manner of incorporating more vegetables into your diet, without you even knowing!
#mindblown #thatjusthappened
"Human beings do not eat nutrients, they eat food." -Mary Catherine Bateson
Love y'all dearly!
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