Vegetables

SPAGHETTI SQUASH “ALFREDO”

weight, Rebecca Lazar - SPAGHETTI SQUASH

You will love this simple, delicious “cheesy” recipe made without any actual cheese (but no fake soy or rice cheese either, because frankly it tastes gross…..not to mention typically contains lots of unhealthy ingredients and fillers). 🤢 Of course you can use this sauce on actual pasta too – we like the Jovial brand gluten-free pasta – but if you want to save a bunch of carbs and calories while gaining lots of nutritional value, use spaghetti squash as shown.

Serves 4-6

Ingredients:

1 large or 2 small spaghetti squash, cut in half lengthwise *

1/2 cup organic raw cashews, soaked **

3/4 cup water

1 Tablespoon nutritional yeast ***

1 teaspoon Himalayan pink salt

1 clove garlic

Putting it all together:

  • Preheat oven to 425 F.
  • Scoop out seeds from spaghetti squash and throw them away. Place squash halves skin side up in parchment-lined baking pan or baking sheet. We love these pre-cut unbleached parchment sheets.
  • Roast for 1 to 1-1/2 hours or until skin starts to brown. Even if it burns a little, it’s ok! Make sure to not undercook.
  • Remove squash from oven and scoop out all the strands; place in a shallow dish (so that the sauce will cover more of it – yum!)
  • Combine the rest of the ingredients in a high speed blender or regular blender until completely smooth and creamy. Using a high speed blender, you can let it run until the sauce heats (about 5 min.). Otherwise, the sauce will be room temperature but will heat up once poured on the hot squash.
  • Pour over spaghetti squash strands.
  • Top with fresh parsley (optional).

Notes:

* Cutting a spaghetti squash in half lengthwise is a bit of a challenge; you will need a serious knife!

** Soaking cashews or other nuts helps to neutralize enzyme inhibitors that can lead to difficulty in digestion. Simply cover cashews with water in a bowl and let soak on the counter for 4 to 6 hours max. Rinse and proceed with recipe. If you don’t have time, it’s ok to skip this step.

*** Nutritional yeast is not the same as yeast for baking bread. It is an inactive yeast with lots of B-vitamins and a staple in the vegan/vegetarian diet that adds a cheesy flavor to dishes and sauces.

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SALAD WITH CREAMY DILL DRESSING

weight, Rebecca Lazar - SALAD WITH CREAMY DILL DRESSING

Serves 4 (or 1, but let’s not talk about that) ????

Ingredients:

Any combo and amount of veggies will work with this dressing but here’s what we have in the pic shown:

1 head of organic iceberg lettuce

2 handfuls organic baby spinach

2 organic carrots, peeled and then shredded using a potato peeler

1 organic yellow pepper, chopped using this awesome handy tool.

Roasted and salted pumpkin seeds

Fresh organic dill

DRESSING:

1/2 cup soy free Vegenaise (healthy egg-free/soy-free mayo alternative)

3 Tablespoons fresh squeezed lemon juice

1 teaspoon organic honey mustard (I like the 365 brand from Whole Foods)

1 teaspoon organic maple syrup (I recommend this one from Costco)

1/2 teaspoon Himalayan pink salt (also available at Costco in a huge container for a reasonable price)

1/2 teaspoon dried dill

1 fresh clove garlic

Putting it all together:

Mix together in a mason jar or dressing jar and shake until smooth.

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ALMOND TURMERIC DIP

weight, Rebecca Lazar - ALMOND TURMERIC DIP

This easy dip is perfect for raw cut up veggies as a quick and healthy snack. Turmeric and ginger are anti-inflammatory and add to the health properties of this delicious dip.

Serves 2

Ingredients:

1-1/2 Tablespoons organic almond butter

1 Tablespoon water

1 teaspoon fresh squeezed lemon juice

1 teaspoon coconut sugar

1 teaspoon organic soy sauce

1/4 teaspoon ground ginger

1/8 teaspoon ground turmeric

1/2 clove garlic, crushed (optional)

Putting it all together:

  • Combine all ingredients in a bowl and using a fork, mix until completely smooth.
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