Zoodles with Chickpeas & Pesto

It was time to harvest my crazy flat leaf parsley plant today. Because parsley is rarely the star in any recipe, I kinda knew I’d be making a pesto. What else can you make with an over-abundance of any green herb? I chose a Parsley & Walnut recipe I found on Taste.com.au (link to that recipe here ) …but halved the ingredients because (1) I’m single and don’t eat much and (2) I didn’t really have enough parmesan cheese left to make the full batch…

Now even before I’d finished creating it I knew how I’d be enjoying the first serving: zoodles. Zucchini noodles, for those not in the know. Because I’m not a huge fan of Italian food – pasta and the like – I’m a bit clueless about the uses of pesto: besides as a dip, all that comes to mind is its presence in pasta dishes (total cliche). So, there it was: raw zucchini spiralled into spaghetti-like strands, to be crowned with my parsley pesto… BUT… what in between? I can’t just do ‘pasta’ & pesto: I mean, where’s the nutrient density in that? ‘Myright?Food Fervour

This is how my (single serve) meal came together:

I popped a frypan on the stove, splashing in a little EVOO and setting it to a low heat. Then I cut about a quarter of a red capsicum slicing it thinly lengthwise. I added it to the frypan.

Next I ‘zoodled’ (spiralled) half of a medium sized zucchini, and arranged the ‘pasta’ bed on my plate. I added approximately ¼ cup of (cooked) chickpeas to the frypan, with the now softening capsicum and gave it a little stir. Then I retrieved some feta & my freshly made pesto from the fridge, and my nutritional yeast from the pantry. There really wasn’t much left to do…

With the chickpeas warmed and the capsicum soft, it was time to plate. (Too easy, right?) I topped the zoodles with the capsicum first, creating a kind of ‘nest’ with them, then I tipped the chickpeas into the centre. Plopping a good dollop of the pesto on top of them, I cut a little piece (maybe 20gms?) of feta, crumbled it over the lot and finished with a sprinkle of (about 1 teaspoon of) nutritional yeast.

It’s a nice light veggie meal, like a ‘warm salad’ in a respect. I found the sweetness of the capsicum tempered any bitterness of the walnut & parsley pesto, and then there was delicious saltiness of the feta and nutritional yeast. If you want to give it a go (NB vegans simply omit the feta) I’d love to know what you think. 🙂

Advertisements

Deconstructed Apple Crumble

I have to admit I became a little distracted in my yoga class this afternoon. Somehow apples popped into my head (go figure?!) and my Samadhi was lost; the ‘Train of Thought’ left the station and a Craving was born. I was mulling over ideas for a warm apple dessert, but I knew an apple pie was out of the question. Waaaay too much time and effort.

So when I got home I looked up apple recipes in the Thermomix Recipe search engine, knowing that I was really looking for something ‘apple-crumble-ish’, to make it quick (minimal time between making and eating) but I realised they all still required oven baking. Pshhh!

So I decided to go with a ‘deconstruction’. As long as it was warm, I didn’t care.food fervour

For a single serve, one apple is plenty. I chopped it up roughly and threw it in the Thermie for a quick ‘Turbo’ smash-up (keeping the skin on – the more fibre the better!) then added about 10gms of water and set it to ‘stew’ for 3 minutes, 70ºC, Reverse Speed 2.

I popped the stewed apple straight into my serving dish (Thermie owners could put it in their Thermoservers to keep VERY warm, if you could be bothered to wash another item) showering it with ground cinnamon, then put 50gms walnuts in the bowl and chopped for about 6 seconds on speed 5-6. Adding 30gms coconut oil, 5-10gms coconut sugar and roughly a tablespoon (5gms) of psyllium husk I set it to cook for 2 minutes at 100ºC, Reverse Speed 2.

Scooping it straight into the dish with the apple, I poured in some fresh cream, garnishing with shredded coconut, then mixed it all up before taking the first spoonful. SO yummy. SO quick. SO satisfying. Instant gratification!

Walnut, Apple & Cinnamon Coconut Balls

I’ve got a few organic green apples building up in my fridge and since I promised the Manager of Eden Health Retreat (where I work as a Fitness Therapist) a treat this week, I’ve put on my creative thinking cap. Apple goes so well with Cinnamon, yes? And Walnuts. Even though they aren’t the most appealing nuts in the taste department (unlike roasted almonds or cashews!) they are PACKED with goodness. So if you’re not a fan, maybe these morsels will help you to ingest them. You really should try to use organic apples as well, since they absorb more chemical residue (from pesticides, fertilisers etc) than many other fresh foods. Every year the Environmental Working Group (US) releases a list of the top 12 (“The Dirty Dozen”) foods to avoid if grown conventionally and apples seem to always appear near the top of the list. Here’s a link to the current list and the EWG site if you want to take a look: http://www.ewg.org/foodnews/list.php

It’s been a long time since I have made ‘balls’. I went through my obsession with them about 6 or 7 years ago when I first delved into the Raw Food arena, but found them a little time consuming and messy to make, all up. Yes, not a great advertisement I realise, but I “gots ta be” honest! Even with the Thermomix, it’s the rolling out and coating of the little suckers that chews up your time…and dirties your hands.Food Fervour

Nonetheless, I had an idea (and some time) yesterday, so I was going to test it out. Lucky for me, it worked. Well, the boss-man hasn’t had his share yet, but my physio and some of my private training clients have given them the thumbs up! (See, training with me doesn’t involve suggestive purchase of protein/nutrtional supplements or products…. my clients get to be guinea pigs for my whole, clean food experiments!) Warning: they won’t be really sweet, but if you use a sweeter variety of apple it could suffice. As a LAST RESORT, if you HAVE to add sugar (wusses!) I think coconut sugar would be your best option.

Basically you will need:

1 cup (130gm) dates, 1 cup (250gm) water, 1 apple, 1½ cups (150gm) walnuts, 2-3 heaped tspns ground cinnamon, 1 cup (60gms) desiccated coconut (extra for rolling), 3-4 teaspoons chia seeds.

Soak the dates in the water for at least an hour, then drain as well as possible, pressing out excess fluid out (I told you your hands would get dirty!) Place roughly chopped apple (skin ON, for nutrient density & fibre – unless it’s not organic & you are justifiably concerned) in a high-powered blender (Thermomixers, you know it!) until finely chopped. This will invariably involve a few stop-starts as you’ll need to scrape down the sides of the blender. Set the apple aside, rinsing & drying the blender as well as possible so that you can ‘pulverise’ (or not: sometimes chunks are good!) the walnuts. (Thermies: 5-10 secs, speed 7ish) Add the cinnamon, dates, apple, coconut and chia seeds, then blend and scrape until you feel the mixture is well enough combined.

Now, the messy part: pop some extra desiccated coconut on a large (dinner) plate and …..go wash your hands again! To make sure the balls are really ‘compact’ I palm roll them first, then roll in the coconut, and palm roll them again. Store in an airtight container in the fridge.