About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Sunday, July 27, 2014

Raw Zucchini Spaghetti with Basil Walnut Pesto

I love zucchini!  It's one of my favorite summer veggies.  I have found that I prefer it raw because no matter how you prepare it, it retains it's crunch.  Lucky for me, my CSA, The Good Food Collective, provides me with an abundance of it!

To make zucchini noodles, you will need a spiral slicer.  There are many options for spiral slicers.  I have a World Cuisine Tri-Blade Spiral Vegetable Slicer.  It's a hand crank and was inexpensive.

1 green zucchini
1 yellow zucchini
1 seedless cucumber (if desired)
Tomatoes (I use a variety of heirlooms to get the best flavor)

2-3 large handfuls of fresh basil
3-5 large cloves of garlic (adjust to your liking)
1 handful of raw walnuts
Good quality olive oil (flavored olive oil works great!)
Up to1 tablespoon of sea salt

Wash the zucch and leave the skins on.
Cut off the ends and put it through the spiral slicer using the smallest noodle blade.  Put noodles in a non-reactive bowl and sprinkle with olive oil.  Dice the tomatoes and put them in with the zucch.

Put the basil, garlic, and walnuts in a food processor and chop.  When everything is chopped well, drizzle in olive oil until you are happy with the consistence of the pesto.  Add sea salt until the flavor is to your liking.  Mix in with the veggies and let sit on the counter for about 2 hours before serving. Stir frequently to release all the yummy juices!

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