Second Nature Care Blog

Fresh Pesto from Heaven - Second Nature Care Nutrition

[fa icon="calendar'] Aug 22, 2015 8:02:02 AM / by Dr. Isadora Guggenheim

Pesto from heaven with Zucchini Noodles - Second Nature Care Nutrition

The peppers, cukes, beans, tomatoes, okra, eggplant, raspberries and herbs are all doing well in my front yard.  This amazing bounty came from humble beginnings - organic Seeds of Change, full sunshine and daily watering. I've been making summer pesto, anise cookies and grilled eggplant.  The dairy free pesto is delicious on raw zucchini pasta.  Lenita, the colonic therapist, loaned me her spirooli machine.  It's incredible and you can take any sturdy vegetable and magically turn it into angel hair pasta ready to be dressed with a homemade sauce. Check out the spirooli machine on the net.  Spirooli is a practical and innovative way to beautifully shred, slice, and chip most vegetables and fruits. The interchangeable blade system is fast, safe and easy to use. It's affordable ($30-40 dollars), easy to clean and a great kitchen companion for the raw food chef.  Kids above 4 years old can use this machine with minimal supervision.  They can make a full entree without ever turning on a burner. Change the vegetable of your choice and the sauce and you can make endless dishes in less than 15 minutes. 

We have been busy this summer with colonics. Everyone is catching on to the benefits of colonic irrigation. It's a great adjunctive treatment for patients with cancer, autoimmune disease, food allergies and those who are chelating out heavy metals. Reserve your spot early. 

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Fresh Pesto from Heaven with Zucchini Noodles 

 Fresh angel hair pasta with pesto from heaven. Spirooli one healthy zucchini into angel hair pasta (use the right blade/check the box). Dress the pasta with fresh lemon juice, salt and pepper - sit for 5 minutes while you make the pesto. Gather garden fresh basil to make the pesto. Garden fresh basil leaves (about two cups) One cup of oven toasted pine nuts, 2-3 cloves of raw garlic (roasted garlic is sweeter and creamier for those who do not want it raw) so you can leave out the cheese. 

Add a generous pinch of sea salt and lightly pulse all the ingredients in the food processor (mixture should be chunky and aromatic; not pasty like a nut butter) Slowly add in 1/3 cup of virgin olive oil. With your clean hands gently massage the pesto into the marinated zucchini.  Serve with a garden salad and a glass of organic wine. Put on your favorite Pandora radio station and enjoy with family or friends.  

Call me and schedule your nutritional consult or book me as an expert speaker for your group or corporation. Let's start talking about your better health today. 

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Topics: Healthy Living

Isadora Guggenheim, ND, FNP, RN, MS, CNS, LMT, owner of Second Nature Naturopathic Care, LLC
For all appointments: Tel: 845 358-8385 Fax: 845 358-2963 drguggenheim@msn.com