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I love creating recipes with my friends, you can share different flavour combinations! Klarisa from thegoods and I have created the perfect Summer smoothie, 'The Statement' smoothie It's great for digestion, refreshing and filling. I also somehow managed to get her to share her most eaten noodle salad. You guys will love it!
We used the Nutri Ninja Blender to make our smoothie. We were able to extract the whole fruit and veg to drink all of the nutrients (I get so excited when I see the word whole fruit and veg = fibre). I love it, it's easy to use, powerful and great value - I even make Luna's purees with it!
Klarisa and I are excited to announce that 5 per cent of the 'The Statement' smoothie sold in December will be donated to Karinya House! This makes me sooo happy.
I am now so obsessed with The Goods zoodle salad! It's a great alternative to traditional pasta. Super healthy - lots of fibre, flavour-FUL and clean. I asked Klarisa super nicely (thank you for sharing) to share it with me and YOU so we could make it at home!
Over to Klarisa to talk recipes...
I’m so excited to be sharing this recipe with you guys! It is one of my favourites and something we’ve had on the menu at The Goods since the very beginning. The beauty of this recipe is that it’s just soooo versatile - you can do absolutely anything with this pesto and the zoodles as well! I’ll often coat different veggies in the pesto, then lightly bake them, serve with a drizzle of pesto on top and voila you’ve got a beautiful side dish for dinner. The pesto lasts so well, just jar it up and it’ll keep for at least a week in the fridge, you can then bust it out as an addition to almost any dish.
Now the thing I love about zoodles it that they’re a great alternative to traditional pasta, but because it’s just raw zucchini you’re getting this fabulous vegetable hit as well. I serve this salad as a main meal with the addition of grilled proteins (chicken, salmon, steak, whatever you want!) or as a beautiful side dish. You can also substitute the tomatoes & olives for any of your other favourite vegetables. Sometimes I bake off diced sweet potato and add that in with some rocket leaves as well, completely transforming the dish!
Anyway, enough chat, here is the recipe. It may seem like a lot of ingredients but because you’re essentially just blitzing them all together (for the pesto) it comes together really quickly! Hope you enjoy! Klarisa x
Zoodle salad with vegan sunflower seed pesto
Pesto:
1/3 bunch of kale
1/3 bunch parsley
1/3 bunch basil
1/4 cup cashews (roasted)
1/3 cup sunflower seeds (roasted)
1/3 cup oilve oil
Juice of 1 lemons
1 tsp garlic
1 tbs nutritional yeast
Pinch of salt
What to do:
1. De-stem kale & blanch/steam leaves.
2. Roast cashews and sunflower seeds lightly in oven until they start to become golden.
3. Place all ingredients in a food processor, and bliz together until a chunky pesto forms. If its not blending well, just drizzle a little oil to make the mixture come together. Put the pesto aside.
Salad:
6 medium sized zucchinis, washed and ends removed
2 tomatoes
¼ cup balsamic
¼ cup olive oil
½ cup Kalamata olives (cut in half)
What to do:
1. Cut tomatoes into wedges
2. Lightly toss tomatoes in balsamic & olive oil.
3. Roast in oven on 180c for 15 minutes, or until they start to caramelize slightly
4. While the tomatoes are roasting, using the spiralizer, spiralize the zucchinis.
5. Now toss all the ingredients together.
6. Optional: serve with a sprinkle of toasted pepitas & sunflower seeds.A huge thank you to Klarisa and Nick for making this post happen!!