Today we each started the morning with a serving of Amazing Meal by the company Amazing Grass. Our four servings were made by blending it with almond milk, strawberries, an apple, a papaya and two handfuls of spinach. It was very delicious and it gave me a lot of energy. It felt as good as a complete breakfast. I wasn't hungry again for four hours and there was no blood sugar crash.
For dinner, we made our own twist on this recipe for Pesto Carrot Pasta Fettuccine
It was necessary to increase the recipe and substitute some ingredients, and it we tossed in some extra items for more flavor and nutrition. I wasn't able to find organic parsnips and the dried basil isn't raw, but overall we were pleased. Sorry to not include nutrition information. There is a lot of oil and nuts in this, so be careful if you are counting calories. It was full of delicious flavor!
Raw Parsnip and Carrot Pasta Pesto with Hemp Seeds and Pine Nuts
Serves 4 generously
9 medium carrots
6 large parsnips
2 tbsp extra virgin olive oil
1/2 cup fresh squeezed lemon juice
3/4 cup cold pressed grapeseed oil
2 tsp salt
3/4 cup raw shelled hemp seeds
3/4 cup raw pine nuts
6 cloves garlic
6 tbsp dried basil
3 tbsp ground flax seed
1 tsp nutritional yeast
After peeling and trimming the carrots and parsnips, use the vegetable peeler to create long thin strips of the vegetables. It should look somewhat like fettuccine. Place it in a bowl. Whisk the lemon juice, olive oil, grapeseed oil, and salt together. Drizzle about three tbsp of the mixture over the long shreds of carrot and parsnip, toss and set aside.
Place the remaining ingredients in the work bowl of a food processor and process. Drizzle in the rest of the oil and lemon mixture until smooth and creamy. There will be a somewhat bumpy texture from the hemp seed. Divide the carrot and parsnip into four portions and pile onto plates. Top each portion with 1/4 of the pasta sauce.