Sunday, December 28, 2014

Raw Parsnip Spaghetti With Orange Peel Pesto

I hope all of you had a magnificent time during the Holidays. I imagine you had freshly made juices flowing in streams and mountains of fresh salads made with wholesome, raw ingredients. And plenty of fresh fruits, raw nuts, and raw chocolate, of course!

There can never be unhealthy snacking if you stock up on healthy food choices. My blog is full of  wholesome recipes and I hope some of them inspired you to create your own raw treasures. 

Raw Parsnip Spaghetti With Orange Peel Pesto

My Parsnip Spaghetti is the last raw recipe that I will share with you in 2014. The dish still has a slight touch of Christmas and you can bravely serve it to you New Year's party guests. 

I used orange peel to make the pesto. My oranges were organic and they were not treated with chemicals. I used the entire peel, but left enough white pith on the oranges so that I could still easily squeeze the juice out of them. The pith is a bit bitter. I you do not like the bitter taste, use the zest only.

Most people throw the orange peel away. This is such a pity since orange peel has many health benefits. It contains fiber, Vitamins C and A, citrus flavonoids such as tangeretin and nobiletin, and the flavonone hesperidin, among others. Orange peel can be used to fight common cold, prevent variety of cancers, improve digestion and balance cholesterol levels.

If you are not sure about your oranges, or cannot obtain organic, untreated ones, use only freshly pressed orange juice and add more nuts to the recipe. The taste will be a bit different, but you still will be able to enjoy this delicate winter dish.

Parsnip Spaghetti 

  • 2 medium large parsnips, washed and peeled (makes enough pasta for 4 people)
  • peel of 1 untreated organic orange, chopped 
  • freshly pressed juice of 1 orange (add more if pesto turns out too thick)
  • 1/2 cup raw almonds, soaked in water overnight
  • 1/3 cup raw pistachios (they do not need any soaking)
  • 2 garlic cloves
  • 1 Tbsp fresh basil leaves, chopped
  • 1/3 cup virgin olive oil
  • freshly ground black pepper
  • 1/2 tsp Celtic sea salt
  • handful of basil leaves for garnish

Raw Orange Peel Pesto

  • Spiralize the parsnips. Add pinch of salt, one tablespoon of olive oil and 1 tablespoon of orange juice. Mix gently. Set aside to tenderize a bit. 
  • In a food processor combine almonds, pistachios, orange peel, orange juice, and garlic into a slightly coarse paste. Add olive oil and chopped basil. Mix well. Add salt and pepper. Mix again. Adjust the taste to your personal liking. 
  • Mix half of the pesto with the parsnip noodles. 
  • Portion out the noodles. Garnish with a dollop of pesto and basil leaves. Enjoy in good company!

Raw Parsnip Spaghetti With Orange Peel Pesto

Tip: If you are making almond milk on regular bases you can use the leftover almond pulp to make variety of raw dishes. You can use it to make pesto of any kind, for instance.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


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