September’s rich and golden hues bring to mind the warm colors and flavors of lovely Italian fare. Your garden’s last edibles will delight in being part of such happy food. Enjoy the pleasure of making these simple recipes filled with organic vegetables and love.

Are you eating low-glycemic? Here are some ideas to use for autumn that are filling and fulfilling for your healthier lifestyle:

Pesto UnPasta
Serves three to four people. After cutting in half one medium organic spaghetti squash and cleaning out seeds, drizzle one tablespoon of ghee on each half (or pure virgin Coconut Oil, if Vegan) cover and bake at 350 degrees for 20 minutes or more, depending on whether or not you like your un-pasta "al dente" – a little more chewy. Scoop out two cups of squash, which should now look and feel like spaghetti.

If you are in a hurry or do not like squash, feel free to use julienne vegetables such as zucchini, red and yellow bell peppers, onions, etc. for base instead of spaghetti.

Blend in:
1 cup Organic Zucchini slices
1/4 cup Sliced, pitted Organic Kalamata Olives
1/4 cup Diced Organic Tomatoes
1/2 cup Wedge-sliced Organic Artichoke Hearts
1/4 cup Crumbled Organic Goat Feta Cheese (For Vegans, try germinated nuts and seeds, or protein of choice)
On all amounts and measurements in this or any recipe, please adjust to your personal taste. Warm in 350 degree oven for 15 minutes. Remove from oven.
Add and Blend in well:
1 tablespoon Organic Olive Oil (not necessary if using only julienne vegetables)
3 tablespoons Organic Classic Pesto Sauce (see recipe below).

Optional: Top with toasted or soaked, germinated Pine Nuts and grated Pecormo Romano Cheese, if you desire, just before serving. Also, for meat or seafood lovers you may want to add sliced grilled or sautéed organic chicken or shrimp. Have cayenne or crushed red peppers available as condiments for certain friends who love it hot!

Classic Pesto Sauce from Chef James Westerman
Blend in blender:
I cup loosely packed fresh Organic Basil Leaves
1/4 cup Organic or Wild-grown Pine Nuts
1/4 cup shredded Organic Parmesan Cheese (Vegans may use substitute vegan non-cheese or simply use added salt – 1/2 tsp. Himalayan Krystal or Celtic Salt – and 1/4 cup extra pine nuts)
2 medium Organic Garlic Cloves
1/2 cup Organic Cold Pressed Virgin Olive Oil

What to do with extra Pesto sauce? The following salad dressing is a big hit and quite simple to make: But don’t limit yourself to salad! It tastes great on fish, chicken or stirred into rice or other grains.

Lemon-Pesto Dressing
Blend in bowl or jar:
1/2 cup Organic or homemade Safflower Mayonnaise or Cashew Cream (see last month’s recipe) or Vegan Mayo for vegans
2 teaspoons Organic Classic Pesto Sauce (recipe above)
2 teaspoons Organic Lemon Juice
2 Tablespoons Organic Cold Pressed Virgin Olive Oil

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