Skip to content

Funny Friday & Raw Zucchini Fettuccine with Tomato Pesto

October 28, 2011

Elderly

A group of seniors were sitting around talking about all their ailments.
“My arms have gotten so weak I can hardly lift this cup of coffee,” said one.
“Yes, I know,” said another.
“My cataracts are so bad; I can’t even see my coffee.”
“I couldn’t even mark an “X” at election time, my hands are so crippled,” volunteered a third.
“What? Speak up! What? I can’t hear you!”
“I can’t turn my head because of the arthritis in my neck,” said a fourth, to which several nodded weakly in agreement.
“My blood pressure pills make me so dizzy!” exclaimed another.
“I forget where I am, and where I’m going,” said another.
“I guess that’s the price we pay for getting old,” winced an old man as he slowly shook his head.
The others nodded in agreement.
“Well, count your blessings,” said a woman cheerfully, “thank God we can all still drive.”

Health tip

Raw Zucchini Fettuccine with Sun-Dried Tomato Pesto

This is a Hallelujah Acres recipe. They promote vegetarian eating & preach “raw, raw, raw.”

Zucchini Pasta

  • 1 large zucchini, washed, with ends trimmed
  • Celtic sea salt
  • 1/2 large red bell pepper, seeded and cut julienned
  • pinch of oregano

Portobello Mushroom

  • 1 large Portobello mushroom, rinsed and stemmed
  • juice of one lemon
  • dash of Celtic sea salt
  • extra virgin olive oil

Sun-Dried Tomato Pesto

  • 1/2 cup sun dried tomatoes, soak in warm distilled water until pliable
  • 1/4 tsp Celtic sea salt (can be omitted for a sweeter flavor)
  • 1/2 cup extra virgin olive oil
  • distilled water to add while blending

Directions:

Zucchini Pasta

  1. Using a spiral vegetable cutter (aka “spirooli) or a mandoline (with the large julienne blade setting locked) firmly, slice the zucchini into long strips.
  2. Add the bell pepper strips, and a pinch of sea salt and the oregano.
  3. Toss all the ingredients in bowl, and set aside.

Mushrooms

  1. In a small bowl, pour the lemon juice over the mushroom and salt it.
  2. Add enough oil to coat the mushroom well and give it a good toss in a small bowl.
  3. Allow to marinate while you prepare the pesto.

Sun-Dried Tomato Pesto

  • Fully drain the tomatoes and place them into a blender.
  • Add the salt, if desired, and then add the oil.
  • Pulse to get the emulsion started, and then on low speed adds water until the desired consistency is reached.
  • Presentation

  • Remove the zucchini pasta from its bowl and allow to drain for a few seconds.
  • Curl the pasta onto the plate and top with the desired amount of sun-dried tomato pesto.
  • Slice the mushroom cap on a bias and fan it across the pasta.
  • Garnish with fresh basil or whatever herbs you like.
  • Advertisements

    Comments are closed.

    %d bloggers like this: