Zucchini Noodles

A few weeks ago the hubs and I road tripped it out to the beautiful Central Coast with open hearts and open minds. Friends if you have never been to the Central Coast you need to seriously start packing now! Its a beautiful area that we absolutely love!  We stayed in Shell Beach and spent a few days visiting Morro Bay, Montana de Oro, Pismo Beach, and Downtown San Luis Obispo. We headed out there to visit our dear friends Aaron and Sarah, they are serving with YWAM Pismo Beach and we were lucky enough to spend a few days with them in their new home. Unlike most of our trips we actually did a lot home cooking in this one and it was a welcome changed. Sarah and I made a delicious bowl of zucchini noodles with roasted veggies and tomato sauce. I was lucky enough to have my husband document the process while I was completely unaware, the joys of being married to a photographer. I have been living on variations of this recipe since starting the 21 Day Detox. It really is delicious and makes perfect use of the abundance of zucchini that’s in my garden!

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Zuccini_noodles_web-8Ingredients 

1 – medium Zucchini
1 – Yellow Squash
Assortment of veggies
Organic Marinara Sauce
Olive Oil
1 tbsp  fresh herbs
salt
pepper

Directions

Run a vegetable julienne peeler down the length of  the zucchini and squash , creating long strips (“noodles”). Add salt, pepper, herbs, and drizzle with Olive Oil. Steam or microwave for 2 minutes.

In a sheet pan place your favorite veggies, add salt and pepper and roast at 400 degrees for 15 minutes. If you vegatables require more time leave them in the oven a little longer.

Toss the veggies and noodles with your favorite pasta sauce.

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Chipotle Tempeh Tacos on Handmade Tortillas

Mexican food has a bad reputation, specially tacos. Many think that a tortilla with a bunch of stuff on it topped with a heaping mountain of processed cheese makes a taco. What many don’t understand is that you are supposed to taste every little thing on that taco, flavors should build on one another. Tacos like all Mexican food calls for fresh ingredients! Food touches a persons soul. I pour my heart into the food and ingredients that I cook with. These Tempeh tacos are a perfect example of that.  In case you are not familiar with Tempeh, it’s made from soy beans that are cultured (like yogurt) to form a solid block.  The culturing process makes the soy beans easier to digest. Tempeh doesn’t have a lot of flavor by itself, so it’s important to season it well or add a sauce. I seasoned the Tempeh with chipotle, sea salt, cumin, black pepper, garlic, sauteed onions, lime, and olive oil.

I always buy organic corn tortillas.  80% of the corn in this county is genetically modified to add herbicides and pesticides right into the DNA of the corn.  But organic corn tortillas can get pricey. This time I bought organic corn masa mix, and made my own tortillas, this little bag yields about 80 tortillas. Believe it or not I get this bag from Big Lots! You heard that right. Corm tortillas are easy to make and after trial and error it will be easier. Just add water and a pinch of sea salt to the mix.

I layered the warm tortillas with black beans, Tempeh, lettuce, tomatoes, avocado, fresh tomatillo salsa, and salty Hondurian cheese that my cousin brought me from his recent trip to Honduras (think Parmesan). Want to make these tacos Vegan? Leave out the cheese.

Cumin Tomato Lentils

Ta…Da… It was delicious…

Last Sunday my husband and I committed to the Daniel Fast for 21 days, today we completed 7 days! Let me tell you this has not been an easy task no sugar, no animal products, no starch, no processed foods, & no CAFFEINE! For anyone who knows me you this this is HUGE! so far we are still alive! The first few days on the diet I started having some major detox symptoms as my body is slowly working out all the toxins. I was extremely tired ALL day and just wanted to sit on the couch and pick my nose. By the fourth day I was feeling much better and was able to get off the couch, take a shower and even shave my legs! 😉 This challenge could not have come at a better time. With the new year starting we decided that we needed to make some changes in our lives and committing to this fast has helped bring everything into perspective. I  never understood the type of power that fasting and prayer could have over our lives.

The fast restricts us from eating certain foods thus pushes me to explore with others. In this case the “lentil.” This little bean helps cleanse and stimulate the kidneys and adrenal system, strengthen the heart, promote circulation and increase energy and vitality. Which is awesome because ever since we started fasting and praying this is exactly what we feel like.

  • 1 TBSP of organic coconut oil or olive oil
  • 1 green bell pepper, diced
  • 1/2 a medium tomato, roughly chopped
  • 1/2 yellow onion, diced fine
  • 3 large garlic cloves
  • 1 1/4 cups  green lentils
  • 1 quart organic vegetable broth
  • sea salt and pepper
  • 1 TSP of cumin
  • 1 TSP of curry powder (leave it out if you don’t like curry)
  • 1/2 a can of organic tomatoes, roughly chopped
  • 1 green onion for garnish (to taste)
  • balsamic vinegar (for garnish if you like)

Wash and rinse lentils. Few hours prior to cooking pour your lentils in a big bowl and cover with vegetable broth. Set aside covered. After a few hours check on the lentils, they will have absorbed some broth. At this time I find them tender enough for cooking.

In a saucepan or crockpot (I recommend a crockpot or dutch oven because the lentils will take up a lot of room) Drizzle with olive oil and add the chopped onion, bell pepper, & tomato. Cook until the veggies are soft, about 6-8 minues, and then add the garlic and cook for 1 more minute.

Add the lentils and about 1 3/4 cup of stock, canned tomatoes, cumin and curry powder. Bring to a boil and then reduce to simmer stirring occationaly. Once most of the liquid has cooked out, about 40 minutes or so, have a taste to ensure the lentils are cooked all of the way through. ***If you did not soak your lentils you will need to cook longer and keep adding more stock.***

Once the lentils are cooked sprinkle with salt and pepper to taste.

Spoon the lentils into shallow bowls and pair it with whole wheat naan from Trader Joe’s.

P.S. I was going to top the lentils with a fried egg for my husband but he decided he did not want it after all 🙂