Monday, August 29, 2011

Summer in France: Raw Pasta

This dish is PERFECT for hot summer's light, yet filling. In addition to being easy to put together it makes use of left over pulp from juicing. This morning I had a juice with beet, carrot, ginger, celery and lemon. I saved the pulp in the fridge and blended it all with the 'SOWWHSS' ingredients.

Currently making the most of my new kitchen tool--a handheld vegetable julienning contraption. (I highly suggest everybody to get one, it was $20 from Canadian Tire: Compared to my carrot peeler this is definitely a step up.


-fresh mint from my backyard
-fresh tomatoes from neighbour's backyard
-juice pulp
-1 cup of water
-ground peppercorns
-sea salt
-tiny slice of purple onion chopped
-1 Tablespoon of Braggs Apple Cider Vinegar

Pasta: julienne copious amounts of zucchini

The neat thing about this is that the sauce turns out textured like a true marinara and the beet pulp makes the sauce a dark pink colour--really beautiful against green!

Sunday, August 14, 2011

Raw Summer Recipe.

Finally got an afternoon off from work, went swimming outdoors, visited the nearest farmer's market in Ottawa and made a pretty epic, ultra-fresh salad with my friend!

-julienned zucchini, cucumber
-sweet corn (from Quebec :P): slice off kernels with sharp knife, soak in a bowl till water is clear
-fresh basil and cilantro (chiffonade-cut)
-fresh ginger
-sesame oil
-nama shoyu (or soya sauce)
-one lime with
-handful of cashews
-bowl of frozen mango slices
-half a green jalapeno pepper
-Herbamare + Provencal sea salt with mint

Place 'noodles' on bed of lettuce, garnish with diced veggies and sesame seeds, pour dressing and toss!

TIP: If you're tired of eating the same salad with the same dressing everyday, try changing how you prep your vegetables. Jumbo diced tomatoes and cucumbers can be julienned, turned into salsa, or blended with the dressing instead.