Zucchini “Noodles”

So it seems to be that time of year where everyone’s gardens are busting at the seems full of zucchini and basil.  Zucchini noodles with my even healthier version  of pesto is a quick, easy, and super light yet ridiculously flavorable recipe to put all that yummy garden goodness to use….And the best part: No need to light the stove as I am going to teach you a fun trick that will not only save you from the heat of the oven but fill your body with amazing vitamins as well!  We are going to start by making pasta without noodles! …Yep, you heard me…carb free and nutrient loaded…zucchini disguised as linguine!  This delicious treat is great for a light lunch, wonderful as a side to a nicely grilled chicken breast, or perfect to bring along on your next summer picnic!!!

yields 4 Servings

Prep Time:  15 Minutes

Total Time:  15 Minutes

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INGREDIENTS:

4 Large Zucchini

1 Cup Fresh Basil (Firmly pressed)

1 Garlic Clove

3/4 Cup Extra Virgin Olive Oil

1/2 Over Ripe avocado (Really ripe and soft as the natural (healthy) fats of the avocado replaces additional Olive Oil).

1/4 Cup Soaked Pinenuts

1/8 Cup Yellow Onion

1/8 Cup Grated Parmesan

2 TBSP Fresh Lemon Juice

2 TBSP Salt (or to taste)

1 TBSP Freshly Cracked Black Pepper

1 TSP Honey

1 TBSP Red Pepper Flakes (Optional: For Garnish)

1/2 Jalapeno (Optional)

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DIRECTIONS:

1.  Soak pine nuts in water over night.  If you don’t have the time for this step it is ok to only soak them for several hours or even not at all.  (Fun Fact: Soaking nuts in water not only improves the flavor but break down enzymes that allow your body to absorb more of the nutrients).

2.  Cut zucchini in half long-ways.  Set your mandolin to approx 1/8 inch (similar to the thickness of a linguine noodle) and slice.  Next take a sharp knife and cut the slices long-ways.  Repeat this step until your zucchini could be mistaken for pasta!

3.  Now time for the pesto:  Place all ingredients (except your zucchini noodles) in the blender and liquify.  Please note:  By simply eliminating the cheese, this recipe is a vegan and raw vegan friendly treat!!!

4.  Gently toss zucchini noodles with the pesto.  Optional:  Top your pasta with Red Pepper Flakes to add a spicy zing and to make a beautiful presentation.

5.  A pinch of love ❤

6.  Share and Enjoy!

You see, Its truly simple: take some good quality ingredients, add a pinch of love to your cooking and bonappetit…..a delicious homemade meal for you and your loved ones!!!!

Wine-sicles

Wine and popsicles…together as one…There couldn’t possibly be a better way to beat the summer heat!

A few months back, I moved to a vineyard in Northern California’s wine country following my dreams to cook in a world-renowned restaurant.  It is the first time in my life I have lived in an area with such abundant land.  I have never tasted fresh picked  fruits and vegetables before moving here….I had no idea what I was missing out on!!!!  One of my favorite “new” discoveries are fresh picked Dry Creek Peaches, I promise you, these things are better than candy!  Oh so sweet and oh so juicy!   Okay.   So here we go:   Yesterday evening, I was sitting on my patio taking in the sunset over the vineyards…it sounds picture perfect but what you’re not imagining is the sweat dripping off my nose and an uncontrolable thirst not even water could cure.  Even at sunset, it was still a blazing 90 degrees and in these neck of the woods, there are no air conditionings! Anyway, this is when it dawned on me:  Combine the wine produced from my gorgeous grapevines with candy-esque peaches and freeze!!!!!!!  Voila, Wine-sicles!!!!!!

yields: 10 Wine-sicles

Prep Time: 30 Minutes

Total Time: 8 Hours

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INGREDIENTS:

3-4 Large Fresh Peaches (1-3/4 Cup after being pureed)

1-1/4 Cup Moscato Wine

3/4 Cup sugar

1/2 Cup Water

1/4 Cup fresh Ginger Root

TBSP Lemon Zest

TSP Fresh squeezed Lemon Juice

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DIRECTIONS:

1.  Using a sharp knife, peel and pit each peach and discard, leaving just the fleshy meat of each peach and place in a blender.  Puree until almost smooth.  Small pea-sized chunks are desired.  Set aside.

2.  Peel and cut ginger into quarter sized rings.  (FUN FACT: peel the ginger with a spoon, it allows you to get into all the little crevices and have very little waste).  Carefully take the back of your knife or a mallet and bruise the ginger rings.  You do not need to break them, just smash them a bit to allow its juices to release.

3.  In a medium saucepan, combined Moscato wine,  bruised ginger, lemon zest (Just the yellow part of the peel.  Cut of the white part as it will make your wine-sicles bitter if you leave it on), and lemon juice.  Bring to a boil then lower heat to a gentle simmer.  Reduce by 2/3.  Remove from heat and strain.

4.  In another small saucepan, combine reduced wine, water, and sugar.  Heat just until all sugar is dissolved.  Approx. 45 seconds.  Remove from heat.  Add in peach puree and gently whisk together until all ingredients are combined.  (For a stronger ginger flavor, use a microplane and grate in 1/2 TSP of raw ginger and mix together).  Allow to cool to room temperature.

5.  Pour wine-sicle base into popsicle modes, place in your wooden sticks for handles, and freeze for 8 hours.  I used the Norpro molds:  http://norpro.com/store/products/frozen-ice-pop-maker

6.  Remove from freezer and quickly run under warm water to help release the wine-sicle from its mold.

7.  Add a pinch of love ❤

8.  Share and Enjoy!

You see, Its truly simple: take some good quality ingredients, add a pinch of love to your cooking and bonappetit…..a delicious homemade meal for you and your loved ones!!!!