Wednesday, August 31, 2011

Amazing Zucchini Pasta

A few days ago, one of my roommates said to me, "You eat some pretty weird stuff Flo!". At the time I replied "Well, yeah I know, but I feel all the better for it." But as I thought about it later on it occurred to me, that I am not the one eating the weird stuff! And this isn't so much about my roommate as it is about the majority of people in our society. There is so much food that really isn't food but just looks like it and is genetically and chemically designed to be tasty! I am talking about things like twinkies (for the record, my roommate eats healthier than that).

But you don't really need to go to the extremes of junk food to point out that there is a lot that isn't right with our food supply. If you eat non-organic meat, you are drugging yourself with antibiotics every time. I have already talked about the fact that cows are now feed mostly corn, which makes beef incredibly high in omega-6 fatty acids that cause coagulation of the blood, are inflammatory and cell growth stimulating. I have also talked about the chemical pesticides that get dumped on our food and the fact that our soil has been depleted of essential nutrients.

But I am the one putting weird stuff into my body! ;-)

Anyway, I decided to share a recipe with you today. It is absolutely amazing, one of our favorites and fairly quick and easy. Enjoy!

Zucchini Pasta
Makes: 4 servings

2 zucchini, sliced into thin strips (think thin french fries)
1 cup cherry toms
1 cup snap peas
5 green onions
3/4 cup mushrooms, MARINATED
1/2 cup sundried toms
1/2 cup Cashew Nuts
1 1/2 cups of broth
2 tbsp soy sauce or Bragg
olive oil
balsamic vinegar
2 garlic cloves


To marinate mushrooms: cut the mushroom into slices about 1/4 to 1/2 inch thick. Toss with balsamic vinegar, soy sauce, olive oil, garlic and some herbs (you can get creative here) and let sit for at least 1/2 hour. In a blender grind cashews, then add the broth and blend more to make a cashew milk. It helps if the broth is hot and if you only add half, then blend and then add the other half before blending some more.

Sauté the mushrooms for a few min. and then add the zucchini, cherry tomatoes (halved), sun dried tomatoes, snap peas and the sauce. You only need to bring the sauce to a light boil for it to thicken up and this recipe is originally a raw food recipe so you don't have to cook it for more than few minutes.


Ps: next time I make it I will add pictures here.

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