Noor’s Pure Zucchini Noodles w/ Super-Food Pesto Sauce

After a long break away, I’m back. I was in an intense program getting certified as an Integrative Nutrition Health Coach.

A few people asked how I made the noodles on my website’s homepage (www.holisticnoortrition.com). It’s extremely delicious, and worth every bite. You don’t have to garnish it and fancy it up- just eat the noodles.

Garnish with lemons, fresh dill, parsley, and red peppers.

Garnish with lemons, fresh dill, parsley, and red peppers.

No, this is not squash spaghetti, although that is good too. These noodles are made of zucchini, yes, I know it’s a surprise to some. I used a Spiralizer tool, which is real cheap, easy to use, and has amazing results.  

The recipe happens to be gluten free, dairy free, sugar free, soy free, chemicals and preservative free. I toss in a bunch of super foods into my ninja single, and get an amazing, creamy pesto sauce (without cheese).  

This pesto is full of super-foods, anti-inflammatory benefits, Vitamin K, A, C, and traces of beneficial minerals from the unrefined salt.

The only salt I use in my kitchen is Himalayan Pink Salt or unrefined real salt. Why? Well, not only are they pure forms of salt, but that pink hue is the indication of the minerals and iron content! So when I include salt in food, I’m not talking about sodium you’d find on the back of your chips package, or the white shiny salt you buy for less than a dollar, which happen to be stripped of all the nutrients and minerals. Did you know that unrefined salt, pink or grayish in color, contain over 60 traces of essential mineral? Well, now you know. While the Himalayan Pink Salt has over 80 trace minerals, and is the purest form of salt, the unrefined celtic salt (like RealSalt) is just as great and gives your meals the same taste, but with added benefits.  

Extra Virgin Olive Oil tops it off with good for your fats, anti-cancer benefits, and key polyphenols for optimum health. Just make sure your Extra Virgin Olive Oil is actually cold pressed, for this stage is very essential in preserving all the wonderful benefits.

You can even make the zucchini noodles without my pesto sauce. Try a tomato base sauce or simply drizzle it with Extra Virgin Olive Oil, lemon, and seasoning.

Ingredients:
Noodles:

8-10 small zucchinis

1/3 cup water

Spiralizer

Noor’s Super-Food Pesto:

1 tsp Himalayan Pink Salt or Unrefined Real Salt

½ teaspoon organic cumin

½ teaspoon ground onion

½ teaspoon organic ground turmeric

¼ cup fresh dill

¼ cup fresh mint leaves

1 cup organic baby kale

½ cup organic fresh parsley

Juice of 2 fresh lemons

¼ cup Extra Virgin Olive Oil

 

Directions:

  • Wash and dry your zucchini. Cut off the ends. Use the Spiralizer to make your noodles, and follow the instructions.
All spiralized and ready

All spiralized and ready

  • Cook the zucchini noodles a stainless steel pot with 1/3 cup water on medium-low heat, covered so the steam can help them cook well.
  • In your ninja single blender, or any single blender, place all the pesto ingredients and pulse until smooth.
Pesto

Pesto

  • Place cooked noodles in a serving dish. Pour the pesto over it and toss lightly.
  • Garnish with lemon, fresh dill, and mint.
Pre-Pesto Pour down.

Pre-Pesto Pour down.

 

Garnish with lemons, fresh dill, parsley, and red peppers.

Garnish with lemons, fresh dill, parsley, and red peppers.

A Twist on Mujaddarah: Lentils Gone Right

A Vegetarian Nutritionally Dense Meal

Side view.

Side view.

 

Mujaddarah is a popular Middle Eastern dish made of brown lentils and rice. Some variations serve it with tomato sauce while others prefer plain yogurt. In the past I used to make Mujaddarah with brown lentils and rice topped with browned onions, aside organic plain yogurt and a diced salad. Today I took the recipe on a twist.

My father purchased Certified Organic Basmati Brown Rice and I wanted to give it a try with this dish. I know that it takes longer to cook so I soaked it for 1 hour in water. Instead of just onions on top I threw in red, orange, yellow and green bell peppers as well as fresh chopped parsley. I have to say my entire family was pleased with this dish.

Lentils are very beneficial, high in both protein and fiber and known for heart benefits. Throwing in brown rice adds fiber and whole grains too. Aside I made a salad with avocados (my favorite!), fresh parsley, lettuce, tomatoes, and bell peppers. I topped it with some hot sauce and had a delicious yet nutritious meal!  

 If you’re a person who gets bloated or GI issues from eating lentils and beans, I highly recommend that instead of running away from them, try soaking them or buying pre-sproated lentils. 

Ingredients:
2 cups brown lentils, soaked and washed

2 cups Certified Organic Brown Basmati Rice, soaked

Himalayan Pink Salt, Ground Cumin, other spices of your choice for taste

5 medium onions sliced intro long strips

1 red, yellow, green, and orange bell pepper sliced into strips, organic 

Extra Virgin Olive Oil or Organic Virgin Coconut Oil

 

Directions:

  1. Soak the brown rice and lentils in separate bowls for 1 hour.
  2. In a pot put about 6 cups water and add brown lentils. Boil on high heat for 15 minutes. Add the brown rice and spices and allow to boil for about 10 more minutes (until tender).
  3. When the water goes down cover and lower the heat for 5-7 minutes

    IMAG6498

    Brown lentils & Organic Brown Rice cooking until tender

  4. Put the oil, onions and peppers  in a skillet and stir fry on high heat until the onions brown well
Skillet w/ oil, bell peppers, onions, and chopped parsley.

Skillet w/ oil, bell peppers, onions, and chopped parsley.

       5. Place the Mujaddarah in a serving platter. Top with onion mixture.

 

Mujadarah gone right.

Mujadarah gone right. Top it w/ the onion & pepper mix.

 

             6. Serve with salad, grass-fed yogurt, and hot sauce if desired.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

Gone Vegetables Salmon

It’s hard to get omega-3 fatty acids from food, but enjoying wild caught Alaskan salmon is a great way to boost protein and fatty-acids. Fish is a quick and easy protein to cook, and very nutritious (when not farm raised!). Even little Layan won’t mind finding this on her dinner plate. 

 This is a 3-step dinner recipe, it really can’t get easier than this! I don’t think it’ll take you more than 30 minutes maximum. 🙂

Ingredients:
1 or 2 Wild Caught Alaskan Salmon fillets (pre-marinated)

3 large carrots

1 broccoli head

4 zucchinis

5-6 mushrooms

Fresh garlic cloves

2 tablespoons Organic Virgin Coconut Oil (or any oil you prefer)

 

Directions:

STEP 1

Preheat your oven to 400 degrees and bake the salmon covered for about 15 minutes. Remove the skin and place in a glass, oven-safe Pyrex. 

Remove the skin of the salmon and place in a glass Pyrex.

Remove the skin of the salmon and place in a glass Pyrex.

STEP 2

Wash and cut your vegetables in medium/large chunks. Place in a large skillet with the 2 tablespoons of oil. Cook on medium/high heat, but don’t overcook.

Chunky fresh vegetables in skillet with 2 tbsp coconut oil

Chunky fresh vegetables in skillet with 2 tbsp coconut oil

STEP 3

Top the salmon with the fresh vegetables uncovered for about 5-7 minutes. Remove and serve with a side of grain (Quinoa, rice, pasta, barley, etc).

Top salmon with the vegetables. Bake 5-7 mins.

Top salmon with the vegetables. Bake 5-7 mins.

Enjoy!

Enjoy! Serve with steamed rice, quinoa, or clean ingredient pasta.

Click to follow this blog and receive notifications of new posts by email. My healthy recipes and food investigation will be sent straight to your email, in case you get off track. :)

Disclaimer

©2014 Noor Salem- All rights reserved. This information on this blog, blackbeanbrownies.wordpress.com is provided for educational and informational purposes only, and not meant to diagnose, treat, or cure any disease, or any other physical or mental ailment of the human body. ALWAYS seek consultation from your physician or health care provider for any medical related questions, or before initiating any diet or health program, trying a new food product, dietary change, supplement, or exercise. All content and images on blackbeanbrownies.wordpress.com may not be reproduced or distributed unless permitted in writing. Noor Salem and blackbeanbrownies.wordpress.com disclaim liability for any misinterpretation or misuse of any information provided here or from any injury, sickness, or damage from the use of any recommended products. This information is not provided to replace seeking a licensed physician or health care provider.