Archive for Rice, Pasta and Cereal

Vegetable Angel Hair Zucchini “Pasta”


3 zucchini
16 oz cherry tomatoes (very flavorful) or 1 lb. regular tomatoes
1/2 small white onion
A few fresh basil leaves
1 or 2 cloves of garlic
1 red, orange or yellow bell pepper (not green)
2 tsp. dried Italian spices or oregano, basil, salt & pepper
A little Olive Oil (optional)

Directions: Use a Spiral slicer to cut Zucchini into angel hair like strands. Place all other items in a food processor or blender, and PULSE CHOP to obtain a “chunky” consistency. We don’t recommend pureeing the mixture. Pour sauce into a bowl and allow to “set” for 30 minutes to allow sauce to thicken. Pour sauce over your Zucchini “pasta”.

Marinara Sauce


2 tablespoons olive oil
2-3 garlic cloves, sliced or minced
1 medium onion, finely chopped
28oz stewed tomatoes
1 cup fresh Italian flat leaf parsley, chopped
½ cup fresh basil leaves, rolled and thinly sliced
Salt and pepper

Directions: Heat pan on medium high heat. Add olive oil, garlic and onions. Stir until soft then add remaining ingredients. Stir occasionally and reduce heat to simmer for 10-15 minutes. Salt and pepper to taste. Serve over Spaghetti squash, kale, or broccoli

Spaghetti Squash


8 green tea bags
3 inches of ginger root juiced (more or less can be used to your taste)
Juice of 5 limes
Directions (Makes approximately ½ gallon):

Steep tea bags in 32 oz. of boiling water for 15 minutes. In a 64 oz. container, combine the steeped green tea and lime juice. Add water and adjust flavors to your taste. Pour over ice. Enjoy!