Are you rocking out to 2013 friends?!?
I feel rejuvenated and back into a routine after the holidays and WOW does that feel good. This also means that my eating is back on track and I am looking forward to my first workout of 2013 too when the hubs gets back from his little road trip {re: so he can look after the babe}. I am doing some movement at home on my yoga mat but I can’t wait to bust out a big workout a the gym.
I hope that you have set some goals for this year that are not only health related but in various avenues of your life. I asked on my facebook page, what your goals were and a member of thehealthygingerCOMMUNITY shared what she and her family are doing. I LOVE the idea so much…that I am borrowing it in my home too!
Thanks Lynn!
Great idea huh?!? I am a firm believer that gratitude makes what we have in our life feel abundant. Our thoughts create our reality, so quit being a Negative-Nancy and instead choose to see the world through rose coloured glasses most of the time. Create light in your life and the lives of others by choosing kind words, thoughts and actions. I promise that even in the darkest of days this is possible.
If practicing the attitude of gratitude is new to you, then I think this sweet memory jar would be a great way to start!
Today’s recipe inspiration comes from one of my favourite health guru’s, Kris Carr. I made a few adaptations based on what was in my kitchen and VOILA – an amazing raw, vegetarian zucchini pasta with thai “peanut” sauce.
This my friends, will knock your socks off. I am in love. Enough said.
I made this dish for one and it made plenty, good thing I was starving. Adjust the amounts depending on how many tummy’s you are filling.
Pasta Ingredients:
- one zucchini {I chose an organic, green beauty}
- a couple big handfuls of greens of your choice
- 2 Tbsp lightly toasted pine nuts
- 1 Tbsp sesame seeds
- 1 Tbsp hemp seeds
- 1 Tbsp sliced almonds
- 1 Tbsp sundried tomatoes
Method:
- Lightly toast your pine nuts if desired by adding them to the stove for a few minutes on medium heat.
- Wash then slice + dice your zucchini. To create your zucchini pasta you can either use a spiralizer {which I have at home in Canada, not with me…} so instead I just used a plain old veggie peeler. Check out this vid for a quick tutorial on how to create this ribbon-like pasta.
- Slice your sun dried tomatoes.
- OPTION: add any other fabulous raw veggies at this point. Bell peppers, avocado, cucumber, carrots and beets would be some other fabulous cleansing and detox friendly choices.
- Make your sauce {see below}.
- Toss your veg mixture, nuts, seeds and “peanut” sauce together in a mixing bowl until everything is well coated.
- Serve + savour!
Thai “Peanut” Sauce Ingredients:
- 1/2 cup almond butter
- 1/3 cup water
- juice of a lemon
- 2 cloves of garlic
- 1 inch of ginger root
- dash of cayenne (to desired level of spice)
- sea salt (to taste)
- stevia (to taste) OR another natural sweetener of your choice
Method:
- Peel + rough chop garlic and ginger root.
- Add all the ingredients to a high powered blender OR food processor OR use a hand blender {I used the hand blender this time}.
- Blend for about 2 minutes or until smooth.
- Feel free to add more water until the sauce reaches your desired consistency.
Have a fabulous weekend health warriors and I look forward to sharing more healthified recipes that will help you kick start your healthy goals for 2013!
