My husband has been out of town nearly the entire week and the average temperature has been close to zero. ZERO. So, I've abused my stature as a city dweller and ordered take-out. Don't worry, I tip the delivery guys really nice. Tonight, I'm embarrassed to admit that I got a Giordano's pizza for Helena and I for dinner. I had one piece and felt ill. I tried to feed it to my child and she played with the globs of cheese for a minute before requesting spinach bites and yogurt. I happily obliged but I couldn't help but think that Helena has 1) more will power than her mother and 2) an instinctual dislike towards horribly unhealthy food. Tough to say. Below is my favorite veganish recipe, which I should've made tonight. I usually double the batch, it freezes really well.
TOMATO PESTO
Ingredients:
1/4 cup Slivered Almonds
12 oz Cherry or Grape Tomatoes (about 2.5 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove, pressed or finely chopped (about 1 teaspoon)
1/4 teaspoon red pepper flakes
1/2 teaspoon red wine vinegar
Table salt
1/3 cup extra virgin olive oil
1 pound of pasta (preferably linguine or spaghetti)
1 ounce parmesan cheese, grated (about 1/2 Cup)- plus extra for
serving if desired
Directions:
1. Toast almonds in small skillet over medium heat, stirring
frequently, until pale golden and fragrant- 2-4 minutes. (you can also
microwave at 20 second intervals, stirring in between) Cool to room
temperature.
2. Process cooled almonds, tomatoes, basil, garlic, vinegar, 1
teaspoon salt, and red pepper flakes in blender or food processor- pulse ingredients
until roughly chopped. Scrape down sides of blender and with machine
running, drizzle in the olive oil (about 10- 15 seconds)
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta
and 1 tablespoon of salt and cook until AL DENTE :) Drain and put
pasta back in pot.
4. Add pesto and 1/2 cup parmesan to cooked pasta. Stir and serve immediately!
Tried this tonight...delicious. Keep posting recipes!!!
ReplyDeleteQuestion for you, All Zenned Out:
We try to eat mostly things that come from the ground, less ground roamers. But what have you read about whole grains? I'm a fan but am hearing more and more about how we're not really equipped to process grain the way we are fruits, veggies, nuts, beans. What's with the rise in gluten allergies, celiac, etc. Anything about this in your reading?
I haven't read anything on the downs of whole grains but it is obvious that wheat isn't on the top of any lists for super foods like you would expect quinoa or amaranth to be. Still, I think when given the option, it's obviously always better to pick a whole grain. In "Eat, Drink and Be Healthy" Walter Willett covers a lot on the topic- check it out!
ReplyDelete