This Zucchini Fettuccini is so delicious and easy to prepare that within minutes you can have a delicious main dish that is satisfying.
Peel Zucchini with peeler or use spiralizer and place in large salad bowl
Pesto Recipe is adapted from Jennifer Cornbleet's awesome cookbook Raw Food Made Easy for 1 or 2 People (available on Amazon or her website: learnrawfood.com
Kale Pesto Recipe:
1 C Basil
1 C Kale (chiffonade--cut in small pieces)
1/4 C extra-virgin olive oil
2 tsp crushed garlic
1/2 tsp of Grey Celtic Sea Salt (other sea salts can be used) --this happens to be my favorite!
1/4 C pine nuts (you can also use walnuts or pecans)
Put the basil, kale, oil, garlic and salt in food processor fitted with the S blade and process until basil and kale is chopped (kale is a tougher leaf than basil so its good to chiffonade before--but if you are in a hurry and just don't feel like cutting the kale throw it in unchopped --it works just fine). Add pine nuts and process until smooth. You may have to stop a couple times and scrape down sides with spatula.
Store in sealed container and refrigerate. Keeps for five days.
This is my favorite green smoothie. It's fast and totally delicious! In this video I make fresh apple juice. You can use a cold pressed and/or organic (not from concentrate) apple juice.
1-2 C of Apple Juice (depending on size of drink small or large)
1 handful of Spinach
1 handful of Kale (organic)
1/4-1/2 lemon (wash skin and leave skin on)
1/2 -1 C of water (if you prefer a thinner smoothie)
Put all in your high speed blender, nutriibullet, etc.