Sock It To Me Cake!
Cakes, Desserts, Paleo
I will never forget the first time I encountered a cake made from a box. My dad’s parents lived in a house called Monksfield. Whenever we would go there to…
I had a house mate in college who ate pasta with pesto and bacon every single day. Every. Single. Day. Whilst I probably need more variation than that, there’s a reason she ate so much of it… It really is a winning combo. The hearty pasta, fresh basil, the creaminess and then the crunch and salty bite of the bacon, yep, it’s a winner. These zucchini noodles made with a spiralizer make the perfect, more nutritional pasta substitute. If you haven’t tried them, you need to try them! They are lighter than pasta but hold up really well and make a great vessel for lots of yummy sauce or even a fun addition to a salad. (I use a Paderno Spiralizer
Makes enough to toss with 4-5 zucchinis to serve about the same number of people for a light lunch, or 2-3 for a full dinner.
2.5 cups fresh basil leaves (not packed down just loose)
1 cup raw cashews
1/3 cup olive oil
1-2 cloves garlic, minced
2 tbsp nutritional yeast
Juice of 1/2 lemon
1/2 cup water
Salt to taste
Throw the cashews, garlic, nutritional yeast, salt, olive oil and lemon juice in a blender and pulse until it’s finely chopped and mixed. Them throw in the basil and pulse until it’s incorporated them add the water (or more oil but I prefer water) until it’s the desired thickness.
I think 1 zucchini per person is perfect but if you’re hungry you might want more. If they’re organic you don’t need to peel them but you will then get green streaks on the sides so if you want all white, go ahead and peel them, then send them though the spiralizer. I love them raw and crunchy but for a steaming hot bowl of ‘pasta’ plunge them into hot water for a minute then pull them out and set on a clean dish cloth quickly before plating. Now dollop the pesto on top and toss. Lastly, if you want, chop a few rashers of good bacon over the top. It’s just about perfect.
