WEDNESDAY: NATURAL LIVING
1. PH balanced. Turns your body chemistry from acidic to alkaline. (Acidic bodies are prone to more cancers and diseases.)
2. Food’s life force. You ingest the vital nutrients and enzymes of the food, which is normally destroyed in food heated to a temperature above 118 degrees.
3. Fewer calories. It’s low fat and will help you lose weight.
This past Sunday, we were supposed to go to our friends’ house for a raw food dinner. Kai and I spent all day Saturday soaking the nuts and dehydrating squash, zucchini and strawberries. (There is a lot of preparation needed to live the raw food lifestyle.) Unfortunately, Alex didn’t feel well and we had to cancel. That’s alright though, more for me!
The recipes are on the bottom of the post. Scroll down and bon appetite!
(Although, I do have to be honest: Living a raw food lifestyle takes a lot of prep work. As a working mom, I don’t think it’s convenient enough for me. Maybe I can do it when I retire.)
Zucchini Linguine with Basil Pesto
For the Basil Pesto:
* 2 Cups Tightly Packed Basil
* 1/2 Cup Pine Nuts
* 1/4 Cup pumpkin seeds
* 1 Tbsp Lemon Juice
* 1 Clove Garlic
* 1/2 Tsp Himalayan or celtic sea salt
* 1/4 Cup Cold Pressed olive oil
* Spring or Filtered Water
* For the Zucchini Linguini:
* 3 Large Zucchini
* 2 Medium Tomatoes
* 8-10 Dried Olives
* 1/2 Red Capsicum
* 2 Tbsp Pine Nuts
* 1/2 Cup Basil Pesto
1. For the Pesto:
2. Soak the pinenuts and pumpkin seeds for at least 4 hours. Drain and rinse.
3. Place all ingredients apart from the water into a food processor and process until almost smooth. You still want a little texture to it. Add a little water at a time if it seems too dry.
4. Store in a glass jar in the fridge for up to a week.
5. For the Zucchini Linguini:
6. Use a julienne peeler to slice the zucchini lengthways into long noodles and place in a large bowl. You could also use a spiralizer.
7. Chop the tomatoes and capsicum, destone and chop the olives and add these with the pine nuts to the zucchini.
8. Add the pesto and mix thoroughly to combine.
9. Leave to sit for 1hour before serving if you would like the noodles to soften a bit.
With a vegetable peeler, peel thin strands of about 5-6 yellow zuchinnis. Set aside.
3/4 cup soaked dried mushrooms or 1 cup fresh mushrooms
3/4 cup soaked Cashews
3/4 – 1 cup of water
1 tbs. olive oil
1 tbs. agave nectar
2 tbs. lemon juice
1/4 tsp. dried white pepper
Salt to taste
How to: Process everything for the mushroom sauce in the food processor. Add the sauce to the pasta. Toss well and let sit for half an hour before serving.
** To add some flair, I dehydrated yellow squash and zucchini for garnish.