Tropical Fruit Salad
Recipe Coming Soon!
Recipe comeing soon!
June 21, 2007
Mushroom & Sea Scallop Zucchini Pasta
Here is a veggie seafood pasta with Italian flavors. The pasta is made from zucchini noodles for a fresh healthy dish. The sauce is a alfredo like non dairy sauce made from avocado, mushrooms, and olive oil. Perfect for a special dinner.
Ingredients:
- 3-4 Zucchini
- 1 avocado
- 1 cup mushrooms
- 2 cups sea scallops
- 1/2 fresh sprouts
- 2 Tbs. flax seeds
- 2-4 leaves fresh basil or parsley
- 1 Tbs sea salt
- 1/4 cup olive oil
- 2 cloves garlic crushed
- 1 tbs. dry oregano
Directions:
Make your “noodles” first using either a veggie spiralizer (available at specialty kitchen shops) or use a veggie peeler or shred in a food processor.
Next to make the sauce in the food processor or blender. Puree the olive oil, avocado, sea salt, and 1 clove garlic. This mixture should be liquid. You then will pour it over the noodles and mix it in coating the noodles and let them marinate.
While the noodles are marinating saute the sea scallops and mushrooms with the remaining garlic and some olive oil in a skillet. Plate the noodles and spoon over the mushrooms. Garnish with the fresh herbs.
Zen Nori Burrito
If you don’t like sushi and you do like seaweed you may enjoy a nori burrito! Just fill a sheet of nori seaweed with veggies like sprouts, cabbage, carrots, and avocado roll it up and slice in half. Pair with a salad and dressing dip and you have a colorful vitamin rich lunch.
Ingredients:
- 1-2 nori sheets
- 1/2 cup sprouts
- 1/2 avocado sliced
- 1/4 cup shredded carrots
- 1/4 cup cabbage shredded
- 1/4 shredded lettuce
- 1 Tbs. ground flax seeds
- 1 Tbs olive or sesame oil
- 1/2 lemon squeezed
Directions:
1. Spread out nori sheet and begin layering your ingredients along the square of nori seaweed. Place all sliced fillings in a line 3/4 way down the nori sheet. The, take the bottom corner and roll it around the filling row tightly. Then, roll the rest of the seaweed around until the end meets the roll. To adhere the end you will need the get the edge of the seaweed wet and press it down.
2. To finish run a clean knife under water and slice the nori roll down the center at an angle. (this should be easy if your knife is sharp and wet-slice slowly to avoid ripping the seaweed and spilling the filling.)
3. Place on plate with salad and pickled ginger and wasabi for a real zen favor. either drizzle oil and lemon on burrito or place in small dish to dip as you eat.