Friday, July 29, 2016


                               PALEO ZUCCHINI ZOODLES by CHEF DAN:
Serves 4

4 zucchini, (one per person) peeled with a vegetable spiralizer
1/2-cup Paleo Avocado Pesto (recipe to follow)
2 avocados
6-8 garlic stuffed olives, halved
1/4-cup sun dried tomatoes, drained, 4-6 halves
1 tablespoon lemon juice
1/4-cup fresh basil
2 tablespoon coconut oil
Kosher salt taste

1.   Using a spiralizer, create zucchini “zoodles”.
2.   Chop the soft core of the zucchini and add to the zoodles.
3.   Place the zoodles in a pan; add coconut oil and sauté for 3-5 minutes.
4.   Peel and halved avocados, and then cut into strips.
5.   Drain and chop the sun-dried tomatoes; drain the olives.
6.   Take the zoodles off the heat and spoon in the pesto mixture.
7.   Mix well and season with salt to taste.
8.   Place on a serving plate and top with tomatoes, olives, and fresh basil.

1/2-cup fresh basil
1 tablespoon EACH toasted pine nuts & toasted hemp seeds
1-2 garlic cloves
1/4-teaspoon sea salt
1 tablespoon lemon juice
1 avocado, peeled and pit removed
1/4-cup avocado oil
Pinch of red pepper flakes (optional)

1.   I a dry skillet over medium-heat roast the nuts & seeds until browned.
2.   Combine basil leaves, pine nuts, hemp seeds, garlic cloves, sea salt, & lemon juice into a blender, blend until coarsely chopped.
3.   Add the avocado, and lightly pulse.
4.   Now slowly pour in avocado oil while blending until pesto mixture is smooth.
5.   Add red pepper flacks desired.

ENJOY DAN:                                PLANT SEEDS & SING SONGS!!

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