Friday, October 3, 2014

Heirloom Carrot Pasta With Date Hazelnut Pesto

If you are living in the Northern hemisphere you are probably quite elated by the spectacular changes that occur in Nature in the early days of Autumn.

Farmers' markets offer abundance of colorful produce and my head is full of new recipe ideas. In fact, ideas are flowing much faster than I can write them down. Some of the recipes will be published here, some are gone because I was distracted by a particularly beautiful head of cabbage and forgot to memorize my previous creation. But this is all right. We are living in a floating world and nothing can remind us of this fact better than the ever changing colors of Nature...

Today I am sharing with you a simple, but delicious recipe that I crated as soon as I bought my heirloom carrots. If you cannot find purple or yellow carrots you can use beets and parsnips to get the same colorful bowl of raw noodles. 


for the pasta
  • 3 large carrots (orange, purple and yellow)
  • pinch Celtic sea salt
  • 1 Tbsp olive oil

Making the date and hazelnut pesto

for the pesto
  • 5 Medjool dates, seeds removed
  • 1/2 cup hazelnuts (soaked in water overnight)
  • 2 large garlic cloves
  • 1 small hot chili pepper, seeds removed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • 1 cup cold pressed oil (I used a mixture of virgin olive oil, evening primrose oil and argan oil)
  • 1/2 tsp Celtic sea salt

  • Wash an peel the carrots. Using your vegetable peeler "shave" the carrots to make ribbons. In a bowl gently mix the carrot ribbons with pinch of salt and olive oil and set aside while you are making the pesto. This will make the noodles a bit more flexible and easier to eat.
  • In a food processor pulse all ingredients until you receive a smooth, but slightly coarse pesto. Add more oil if pesto is too thick. Taste and add whatever you think is needed. If you like this pesto to be really spicy you can add another hot pepper. I prefer mine to be only slightly tingling.
  • Arrange carrot noodles on individual plates. Add pesto. Garnish with carrot slices and fresh basil leaves and enjoy in good company!

Like many other recipes I created this one with cancer prevention in mind. Garlic and cilantro help you detoxify toxins from the body. Carrots and chili peppers are rich in compounds that fight cancer cells. They all play role in breast cancer prevention.

Add these ingredients to your recipes as often as you can and remember that good nutrition is vital if you want to prevent degenerative disease and reverse premature aging.

In radiant health - passionately raw - Dominique


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*This article is for educational purposes only and is not meant to diagnose or cure a disease.
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