Fresh Artichoke Hearts & Portobello Mushrooms on Red & Golden Beets, with Red Quinoa Pilaf
Dinner the first night was a fresh artichoke, portobello mushroom, and beet salad with red quinoa pilaf. The chopped celery leaves added a nice freshness to the Mediterranean flavor; but it was the raw yellow squash and zucchini “angel hair” pesto that my friend Jimmy gave the major thumbs up to. It really does help with any pasta cravings you may be having.
Still playing in my kitchen many years later
Oh, and if you are used to dessert after dinner? Lara Coker Hayes shared an interesting article, 10 Tactics for Overcoming Sugar Addiction, on my facebook page. It mentioned how satisfying frozen fruit can be in place of ice cream. I froze some grapes to try it, and I have to agree, it does help.
So what little gems have you come up with so far, and how are you feeling since starting the cleanse?
Yellow Squash & Zucchini “Angel Hair” Pesto
This fast and easy recipe may require a mandolin and a food processor, but not only does it taste like summer – it’s a no cooking necessary recipe. Perfect for sweltering summer days and nights.
- 1 cup basil leaves, packed
- 3 cloves garlic
- 1/4 cup raw almonds
- 2 tablespoons yeast flakes
- 1 teaspoon lemon zest
- 1 tablespoon of lemon juice
- 1/4 cup extra – virgin olive oil + 1 tablespoon
- 1/2 teaspoon sea salt, optional
- 1 pinch of red pepper flakes , optional
- 1/4 cup of coarsely chopped raw almonds for texture and garnish
“Angel Hair” Zucchini & Yellow Squash
- 3 medium zucchini
- 1 large yellow squash
1). Into a food processor, add garlic, raw almonds, and 1 tablespoon of the extra-virgin olive oil. Pulse until it comes together as a paste. Add basil, yeast flakes and (if using) sea salt, then pulse until well mixed in. With the processor running, slowly add the olive oil in a stream until it forms the consistency you would like.
2). Put the 7mm blade into your mandolin to cut the “angel hair”. Using the hand guard, run the yellow squash and three zucchini back and forth, placing each one into a large bowl after it is cut. Toss with the pesto sauce and chopped almonds. Sprinkle on the red pepper flakes if desired.
Serving Suggestions: with a white bean or mixed bean salad, and follow it up with some frozen fruit for dessert, and still be cleanse friendly.