Tuesday, March 10, 2009

Raw Week: Zucchini Zaniness

The Chef: Elizabeth

The Menu: A zillion uses of zucchini! Today's zukes were peeled into ribbons to make raw pasta, which Elizabeth topped with a pesto of basil, garlic, cashews, and a splash of hemp-seed oil. Since you can't very well make ribbons out of the seedy parts of zucchini, those got blended with carrots, maple syrup, and cinnamon to make the little soup shooter you see at the top of the plate. Finally, a very, very simple salad of romaine and red bell pepper completed our plates.

The Goods: We're still enjoying our raw refreshment after the insanity of Expo West, but today we were feeling a little bit dessert deprived. Thankfully, we found a stock of really yummy raw gelato in our freezer from Organic Nectars, which we quickly devoured. We're not sure if the whole gelato-gorging process is really in the spirit of the diet cleanup, but it followed this week's raw law to the letter, which is good enough for us!


Hello Veggie said...

Looks great! I want to try that shooter.


DJ Karma said...

Mmm raw gelato sounds good

sketchgrrl said...

Glad to see you're having (or had) a raw lunch week--awesome!

One tiny note: Maple syrup is not raw! It's very very cooked!

VegNews Magazine said...

D'oh! Thanks for pointing out that little slip-up, Sketchgrrl. Next time, we'll make sure to have plenty of raw agave syrup at the ready!