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Category: Lunch

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Zucchini Noodles and Spaghetti Sauce

I cannot seem to get enough of zucchini noodles.

Today I had zucchini noodles and sauce.

Here is the recipe:  I made the sauce in the Vitamix.  I made just a few changes from the “Fresh Tomato Sauce” recipe in the Vitamix Whole Food Recipes Book. This recipe is for one serving.

Step 1.  Place the following ingredients into the Vitamix:

  • 3 Roma tomatoes, quartered
  • 1/4 small red onion
  • 1/2 small carrot
  • 1 TBS tomato paste
  • 1/2 garlic clove
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fresh lemon juice
  • 1 tsp RAW honey
  • 1/8 tsp salt
  • dash of pepper
  • dash of smoked paprika (to spice it up a bit, optional)
Step 2.  Process on high speed for about 3 minutes.
Step 3.  Pour into saucepan ans simmer for 30 – 40 minutes.
Step 4. When sauce is just about done, use Spiralizer to make noodles using 2 small to medium size zucchinis.
Step 5.  Pour sauce over noodles and add fresh basil and parsley.

It was a good serving size.  It looked like a lot, but it tasted so good that I finished the plate and found the serving size to be just right.

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Blueberry and More Smoothie

I decided to begin this morning with fruit.  But after eating and orange and some grapes, I decided that I wanted more.  So I put all of the following ingredients into the Vitamix and out came this delicious smoothie which was enough for two.

Ingredients: (Use frozen fruit for the best smoothie texture.)

1 handful of blueberries
1 banana
1/2 cup pineapple
1/2 cup grapes
    (I got a jump start on my greens too!)
1/2 stalk celery
1 large leaf of kale
1 large leaf of romaine lettuce

Vitamix it for about 30 seconds.

Now in about 30 minutes I will move on to some more breakfast options.  Note: I always eat fresh fruit at least 30 minutes before or 30 minutes after eating any cooked foods.

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Tomato Basil Soup

Roast the following in the oven – adds richness, but not necessary:
They are ready when the onion is caramelized (i.e. tastes sweet).
4 medium tomatoes
1/3 onion
1 clove garlic

1 bay leaf

Add to Vitamix, mix on high 6-7 minutes:
1 1/2 cup vegetable broth (homemade preferred)
1 TBS tomato paste
1 TBS sweetener (preferably something natural like honey or dates)
1/2 tsp salt
1/2 tsp onion powder
1/8 tsp dried basil
1/8 tsp pepper
Note: This soup was so creamy out of the Vitamix. But, if you do not have a Vitamix, just add to stove and simmer 15 – 30 minutes and blend in blender or use an immersion blender.
Oh, and add a salad while you are at it.  Next time I will definitely double up on this recipe because everyone wanted more.
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Kathmandu Stew

Recipe By Moira Nordholt
I don’t know how I came about this recipe, but it has two of my favorite things in it.  I love sweet potatoes and lentils, so I had to try it.  It has lots of Indian flavors, quite tasty – especially if you are looking for something different.
Serves 4
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.)
4 cups water
Pink Himalayan sea salt
1 small bunch of fresh cilantro, chopped
1.  Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in.  Add a splash of water and continue cooking and stirring.  Add the sweet potato, carrots, onion, sambal oelek, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked.  Add salt to taste, and serve garnished with fresh cilantro.

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