Raw Zucchini Wraps with Kale Pesto

One delicious bite after another!

These were such a hit when I shared my 'Follow My Kitchen' photo on Facebook that I wanted to put the recipe together for everyone to have. And it comes at a good time too, I think people right now are looking for some Superbowl snack idea's....this is a great snack for the line up. Not only are they super healthy but they're refreshing, filling, easy and fun to make! And so colorful too....just lovely. All these vibrant colors are good for you...full of antioxidents, nutrients, fiber and yes, even protein! Fresh and raw is a beautiful way to eat. At least half of our daily food consumption should be raw foods for optimal health, not always easy, but hopefully this will be a fun way to add some rawness to your life. Your mind, body and soul will thank you!

Raw Zucchini Wraps with Kale Pesto

What you'll need

• 1 - 3 zucchini, thinly sliced lengthwise
• red bell pepper, cut into thin strips or julienned
• yellow bell pepper, cut into thin strips or julienned
• carrots, julienned (I used baby carrots, cut into quarters)
• sprouts/micro greens of choice
• cilantro, optional
• fresh cracked pepper & mineral salt
• tooth picks

Kale Pesto

• 2 cups kale, packed or 1 cup basil & 1 cup kale, packed
• 1 clove garlic
• 2 tablespoons tahini, optional
• 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
• himalayan salt to taste

Amounts for the vegetables will vary on how many your making, use your best judgement on how much you will need. If you can't find sprouts or micro greens, try using cilantro or fresh basil leaves. 

For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning. 

Lay your zucchini flat on a hard surface, layer with the pesto, make a sprouts and veggies mound on one end. Roll into a wrap and stick with a toothpick in the center. Top with mineral salt & cracked pepper. Serve and enjoy!

Notes: 

Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right, especially if using a peeler to cut into thin strips. 

Use a mandolin to slice the zucchini. There are different types of mandolins from hand held to box types. Some have adjustments so you can decide how thick or thin you want your slices. If this is new to you do a google search and find the right one for you. I'm actually using a peeler, works great and is very easy to use! It has an attachment for use as an official mandolin but I haven't figured out how to attach the piece yet, but this works great without it too. This was gifted to me by my wonderful parents and you can find it online Primo Peeler. 

Enjoy!

Basil-Walnut Pesto with Mushroom, Jalapeno & Sun-Dried Tomato

I had a really nice lunch over the weekend in Old Town Pasadena. I met up with a friend of mine and we ate at Mi Piace, a great little Italian restaurant on Colorado Blvd. I was so inspired by the basil pesto dish that my friend had and had to recreate it at home. This home cooked dish came out pretty close. The the dish at the restaurant had a lot more olive oil in the pesto but I have cut it down to a bare minimum here, feel free to add a tad more if you like. I love the combination of these vegetables, each adding their own characteristics. The sun-dried tomatoes add sweetness, while the jalapenos add spiciness and the mushrooms add a nice meatiness. Nice to know I can make it anytime I want without having to go anywhere. But I still love getting out to restaurants to see what's on the menu and have some good social time with friends and family...always a pleasure!

Simple and flavorful! 

Use rice or quinoa pasta to make gluten free.

Basil Walnut Pesto with Mushrooms, Jalapeno's & Sun-Dried Tomatoes

Ingredients

• 2/3 cup sun-dried tomatoes, softened
• 8 oz. package mushrooms, sliced
• 2 jalapenos, sliced and seeds discarded
• 1 tablespoon extra virgin olive oil
• 8 oz. pasta of choice 
• almond parmesan, for topping

Walnut Basil Pesto

• 2 cups basil, packed
• 1/2 cup walnuts 
• 1/4 cup extra virgin olive oil
• 2 tablespoon lemon
• 3 or 4 garlic cloves
• himalayan salt & pepper to taste (I used white pepper)
• 1 tablespoon nutritional yeast, optional*

Start with your pesto: Combine ingredients in food processor, process until blended and creamy, stopping to scrape down the sides as needed. Set aside.

Cook pasta according to package, drain and return to pot you cooked it in. Add a small amount of oil and toss to coat.

In saute pan heat oil over medium, saute mushrooms, sun dried tomatoes and jalapeno for 4 - 5 minutes or until mushrooms are tender. It should be smelling pretty delicious about now! Remove from heat.

Toss pasta with pesto. Place pasta on individual serving dishes and top with sauteed vegetables, add salt and pepper to taste. Top with almond parmesan for even more flavor. Serves 2 - 3.

Notes:

I didn't use the nutritional yeast in my recipe, it's a good healthy option for those seeking to replace the cheese flavor in other pesto recipes. Add slowly until you find the amount you like.

Use as much of the sun-dried tomatoes, mushrooms and jalapeno pepper as you like.

Use rice or quinoa pasta to make this gluten free.

Enjoy !