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Today we're going to make a very favorite
holiday fall recipe with pumpkin.
I know, how can it be raw, but we're going to do it! So, we're making a pumpkin noodle
with a Basil Cream Sauce.
So, first we're going to take our pumpkin. We're going to slice it in half.
We're going to take the seeds out, and we're going to cut the
outer layer off, and I have a
mandoline. It's on the julienne blade, and
we're just going to take and put it over here
and
slice it. Now when it gets down low, be sure you
use your helmet. Safety first. You don't want to lose any fingers on those blades.
Alright. So, we've made our noodles.
There we go, cut them.
And we're just going to take some sea salt, about
a tablespoon or so, and sprinkle it onto
the noodles, work it in, give them a good
massage. Anyway, just let them sit for a little while
and it'll take all of the water out of them. It'll make them soft
and give them a very nice, cooked texture.
So, when they're done, you'll know because they will be
obviously soft and look
like a cooked texture, and if you're watching your salt, and I do recommend this, just rinse the
salt off. Okay, so now we're going to make
our cream sauce. We're going to take
2 cups of cashews and 2 cups of water
and put it in our Vitamix.
And we have 2
teaspoons of sea salt.
And...
start it out on low
and go to high.
Alright, so to add more flavor
to our Basil Cream Sauce, we have our fresh basil
and this cut is called chiffonade. So, to do this,
we just take the leaves of basil
and you kind of bunch them altogether, and it's basically a
cigar roll. So, you're just going to like, roll it up into a
"cigar", and
very thinly
cut and pull back on your hand
so you don't cut yourself
It's just in a nice
rocking motion, so it's okay.
And then we take our Basil Cream Sauce.
So this sauce is
so nice because cashews are very low in fat as far as nuts go.
They're also very high in magnesium, which there's been
a correlation found that high magnesium
you have less frequent migraines. So if you suffer from migraines,
cashews might be a nice thing to try.
So just take your basil and
stir it in.
There we go.
And I love the way this smells,
and it's really going to be a nice
complimentary sauce to our pumpkin,
and a very, very lowfat dish.
Although it won't
taste like that, it tastes very glutinous.
Pumpkin is 24 calories for half a cup, so
this dish is pretty big *** for your buck.
Another interesting thing that I found
about pumpkin is that the color,
the orange color, is the caratenoids, and
this one in pumpkin helps to reduce lung cancer.
So, if you're a smoker, definitely a good dish for you.
Yum!
Alright, enjoy being raw, it's the new cool!