So it’s been awhile since I posted anything, let along a recipe. I’m just incredibly broke right now and I’m living off bread and cheese and water. Seriously? So much for the “losing weight and toning up for summer”.
But I’m trying to get back on track. I have quite a big sum of money sitting in my bank, and granted a large bit that is for my bills …. But whatever.
This is something I stole from my Uni’s cafeteria. It’s pretty much pesto pasta and there’s no real recipe. But damn it’s good and I know its full of carbs but it does fill you up and if you have it with salad … Well you’re doing pretty good.
Pesto Pasta With a hint of parmesan, olives and balsamic sauce.
A bag of 500gs pasta (spirally because it doesn’t stick together as much as other pastas do)
I jar of Leggos Pesto (I know you can get this brand in Australia. But any brand will do. And if you’re brave enough you could even make your own pesto!)
As many olives as you like (i used gourmet ones. They were Thai marinated stuffed with garlic, herbs and spices)
Balsamic sauce (I used something a little different, it was sweet rather than bitter. But the bitter ones work better I think)
Boil water and chuck the pasta in, throw in some salt as well to reduce the pasta sticking when it gets cooler
Once cooked drain the pasta
You can either put the jar of pesto in when its hot or room temperature (i let the pasta cool)
Either whole or cut put the olives in.
And once pasta is cool put as much parmesan you like (i put a fair bit in and then after mixing it I put some on top)
Serve with some balsamic sauce
Really this simple recipe is all about YOU. What you want and what you like. There is not such thing as too much or too little and you cannot make a mistake (well unless you don’t cook the pasta!)
Okay okay … So I know this isn’t 100% healthy, but come on …. It’s easy, 90% healthy and it really does fill you up.
Because Bruschetta is made up of very few things and the flavours are simple, it is best if you use the highest quality ingredients possible.
For this recipe I didn’t quite use a whole bunch of basil and I used red onion (best I’m liking that a lot right now).
Honestly, I went mainly on taste. If I wanted more in, I put more of something in. If I wanted less, I took it out. This recipe, while simple, is all about how you like things.
I also added some Parmason stirred through it, added some more flavour.
2 lbs. fresh tomatoes (roma, heirloom, beefsteak…whatever is in season is best)
1/2 fresh onion
4 cloves fresh garlic
1 bunch fresh basil
4 tablespoons extra virgin olive oil
sea salt and fresh ground pepper
Italian bread or baguette
Step 1: Using a sharp knife, dice the tomatoes as small as you can. Step 2: Next, finely chop the onion and throw it into the bowl.
If you’re opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper. It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.
Step 3: Next, chop the fresh garlic and add it onto the growing pile of deliciousness. Step 4: Add in some fresh Basil to taste Step 5: Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly. Step 6: 1/4″ thick slices of fresh Italian bread or baguette and toast them. Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil. Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread. Step 7: Finally pile as much of the bruschetta as possible onto the freshly toasted bread and eat until your heart’s content!
Excuse me while I go on a rant about how fantastic this invention is!
So this is amazing. Tastes even better than the last one I put up.
This smoothie filled me up from 9am (breakfast) to about 12ish (around lunch time). And I didn’t have a awful lot. it also fed me for the next three breakfasts, plus you don’t want to keep it in your fridge for weeks because I dare say it will go off and start smelling funky.
When it came to the Apples, I forgot to peel one but it actually turned out okay. It looked a little flaky with little bits of apple skin, but tasted amazing. I peeled the other. Also with the pecans i just chucked them in with out crushing them. I thought about it, but I didn’t know if I crushed them if the blender would actually blend them. I have a pretty high powered blender, but it crushed and blended everything nicely …. No crunchy bits what so ever!
Last but not least, I put in about a tablespoon of honey at the end with the spices as it wasn’t quite as sweet as I wanted it. The honey was a nice touch.
I am very impressed with this. And because I love it so much I am making some more tomorrow morning (6:30 am wake up call …. Just thinking about it makes me want to cry!)
2 Cups Non Dairy Milk (oat, rice, soya, almond, hemp, coconut drink or raw nut or seed milk)
¼ Cup Pecans
½ Cup dates (or any other dried fruit)
1 Cup Oats (use raw oat groats if following a raw food diet or oatmeal if you don’t have a powerful blender)
1 teaspoon Cinammon
½ teaspoon Allspice/Mixed Spice
Optional: 1 Cup Spinach or other mild greens
Blend the ingredients in the order listed.
Blend the ingredients a few at a time so that your blender can cope with the work, unless you’ve got a high powered blender, then you might be able to add them all in at once.
If it gets too thick, add more water as necessary.
If your blender has made the smoothie too warm, you can either cool it down in the fridge or freezer, or add some ice cubes or frozen fruit to it (You may need to add more water as this will thicken it further).