Zucchini Noodles with Pesto

Zucchini noodles with Pesto 2014-04-15 22:17:59 Serves 4 This gluten free alternative to noodles is very simple to make and is delicious. Write a review Save Recipe Print Prep Time 10 min Total Time 10 min Prep Time 10 min Total Time 10 min Ingredients 1 small zucchini (spiralized) pesto raw parmesan chopped organic tomatoes Spinach basil pesto 1 cup raw walnuts 1 clamshell pack of organic basil 1 garlic clove 2 cups organic baby spinach 1/2 teaspoon salt 1/4 t. black pepper Olive Oil to consistency Raw Parmesan "Cheeze" 1 cup Brazil Nuts 1 t. chopped garlic ½ t. salt 1 T. nutritional yeast For the Pesto Process walnuts, basil, spinach and garlic in the food processor until combined. (You may need to scrape down the sides once or twice). Add ,salt and pepper and pulse a few times. With motor running, pour in olive oil until a desired consistency is reached. Add more salt if necessary. (You want to aim for a consistency somewhere in between a liquid and a paste). For the Raw "Parmesan Cheeze" Pulse all ingredients in a food processor until light and fluffy. Refrigerate for up to 5 days, and enjoy as a topping on any savory dish! Notes The pesto is great as a dip, a sauce, or a spread. By Heather McDonough Prairie Health & Wellness...
Eat Food

Eat Food

This is a talk given by one of my favorite writers when it comes to food, Michael Pollan. He started with the Omnivore’s Dilemma and then wrote Food Rules (a sort of instruction manual for eating). He is an American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism.  A 2006 New York Times book review describes him as a “liberal foodie intellectual.”   I frequently share his 3 rules of eating: Eat food* Mostly plants Not much of it *I remind people that real food generally doesn’t come out of a box out of a can out of a bag over a counter through a window And… if it have more than 5 ingredients you should really question whether its food. There are some exceptions to those rules (frozen fruit and veggies from a bag etc), but for the most part that will be all you need to know about how to eat. I found one particular fact that he points out interesting: poor women that cooked their own food were healthier than wealthy women that didn’t. We need to get back to food that’s cooked by us rather than food that’s cooked by corporations. Although I haven’t read his latest book, Cooked: A Natural History of  Transformation, I plan to very soon. Oh, and for those of you disturbed by the pesticide used on potatoes, I found a link to the chemical profile of...