Warm summer nights call for light, but filling dinners. This entree is sure to fill you up, while featuring the delights of your garden. Squash and cucumber combined with a slightly spicy pesto gives the feel of a traditional pasta dish, but it’s so much more.
- 2 zucchini
- 2 summer squash
- 1/4 cup of packed Basil
- Pinch Radish Sprouts
- 1/8 cup Sunflower Sprouts
- 1/2 cup Pea shoots
- 5 or 7 med sized Shitake Mushrooms
- 4 cloves of Garlic
- Halved Cherry Tomatoes
- 1/8 cup Pine Nuts
- 1/ 8 cup Hemp Seeds
- Half of a Jalapeño with no seeds
- Juice from Half a Lemon
- 2 tbs Olive Oil
- Pink Himalayan Salt
- Black Pepper
- 1 -2 tbs of filtered water to help thin out the pesto
Use a grater or a spiralizer. Main difference is the spiralizer will make longer noodles. Once the noodles are cut, wrap them in a towel and squeeze them to expel any excess moisture.
Start by putting olive oil in a pan on low. Next you are going to want to add in 3 cloves finely chopped of garlic, followed by sliced shitake mushrooms. Add in the halved cherry tomatoes and squash/ zuchini noodles when the garlic and shitake are close to being close to being down. Should only take 5 mins covered on low heat.
Next toss the noodles and tomatoes in bring the heat up to medium. Add a little bit of pink salt and black pepper. Toss and keep covered for 2 mins. Take the heat off and let sit covered while you make the pesto.
The pesto is simple yet robust with flavor. Start by adding the quarter cup of pine nuts and hemp seeds to a food processor. Next add in the greens, including basil, pea shoots, sunflower sprouts, radish sprouts. Next add the lemon juice, 1 clove of raw garlic, a pinch of salt and pepper, half of a jalapeño. Finish it off with 2 tbs of extra virgin olive oil and if necessary add a little water to make the pesto lighter. Taste test. May want to add more salt and pepper or lemon juice. Variations of this pesto are very simple by trading out the greens and the seed or nuts used.
In a separate bowl mix the noodles whether the hot or the cold with the pesto. These are two variations of dishes made using the same pesto recipe. Plates may be garnished with a lemon wedge and radish sprouts on top.
For the cold pasta salad substitute 4 cucumbers for the squash and zucchini. When making the noodles, keep in mind that cucumbers have much more water content than the squash and zucchini. You may want to grate the cucumber into a strainer that is placed over a bowl before placing them in a towel and squeezing out the excess moisture. Once the cucumber noodles are made, simply toss with the halved cherry tomatoes and the pesto.
Simple and highly nutritious dish inspired by Mother Earth.
Radish sprouts have been gaining popularity among health-conscious consumers looking to add more superfoods to their diets. Radish sprouts are loaded with vitamins, and research suggests that these super-nutritious sprouts may be even more effective at preventing cancer than broccoli sprouts.
Thanks to their extremely high glucosinolate content, broccoli sprouts are touted for their anti-cancer effects. But turns out, radish sprouts may have even more anti-cancer potential than broccoli sprouts. A study funded by Rural Industries Research and Development Corporation (RIRDC) from Australia analyzed the glucosinolate content of various edible sprouts, and broccoli and red radish sprouts came out on top (also daikon sprouts, or white radish sprouts, were ranked high). But there's a catch: in order for glucosinolates to realize their anti-cancer potential, they first have to be converted into more active compounds, such as isothiocyanates (ITCs). Unfortunately, however, many edible sprouts – including broccoli, cabbage, mizuna, choy sum, garden cress, turnip, komatsuna, and kohlrabi sprouts – contain epithiospecifier protein (ESP), a compound that hinders the conversion of glucosinolates into isothiocyanates. According to the RIRDC study, ESP can reduce the anti-cancer potential of sprouts by up to 50-80%.
Vitamin C rich foods – such as radish sprouts – can offer benefits for the skin. Our skin is constantly bombarded with free radicals created by cigarette smoke, pollution, drugs, heavy exercising, toxins, stress, and UV radiation, but vitamin C helps destroy these harmful molecules. In addition, vitamin C helps the body produce collagen, a protein that keeps your skin smooth, elastic, and wrinkle-free. As part of the natural aging process, our collagen production slows down, which is why especially older people may reap extra beauty benefits by eating radish sprouts and other foods that are rich in vitamin C.
Pea shoots are the young leaves of the pea plant, harvested as microgreens at just a few weeks of growth. Any variety of pea can be used for growing pea shoots. They taste like peas and are great tossed in salads, in sandwiches, or cooked by themselves or with other greens in stir fries.
Pea shoots are a great source of three chemoprotective agents: folate, antioxidants and carotene. Folate helps produce and maintain cells and protects against DNA damage.
Antioxidants help the body fight free radical damage, commonly associated with high cancer risk. Carotenes help inhibit antioxidant activity and are commonly associated with increased cancer prevention.
One cup of pea shoots provides about 35% the daily value of vitamin C and 15% the DV of vitamin A. In comparison, this is seven times as much vitamin C as blueberries and four times as much vitamin A as tomatoes. They are also an excellent source of vitamin K, providing 66% the DV from a one cup serving.
Sunflower sprouts provide vitamin D, a substance that builds strong bones and muscles and is associated with controlling blood pressure, according to the Harvard School of Public Health. These sprouts are also a source of lecithin, a phospholipid compound that aids in the body's transport of fats.
In a 2010 publication of "Acta Universitatis Sapientiae, Alimentaria," researcher M. Marton and coauthors reported a high content of linoleic acid in sunflower sprouts. This essential fatty acid is noted for its role in brain function, skin and hair growth and healthy bones, according to the University of Maryland Medical Center. In addition to fatty acids, sunflower sprouts are a great source of protein, says the International Sprout Growers Association, and are loaded with more than twice the protein content than Romaine and Iceberg lettuce.