Noor’s Lemon-Dill Pesto Drenched Noodles

Noor’s Lemon-Dill Pesto Drenched Noodles

Gluten-Free. Dairy-Free. Soy-Free. 

Garnished w/ raw pine nuts.

Garnished w/ raw pine nuts.

Pasta is a traditional food for many, but with modern allergies, it’s not friendly for everyone. I’ve come upon Jovial Foods long ago, and until now, it’s one of the top brands of pasta in my opinion. I recommend my clients choose this pasta over others not only because it’s organic, or allergy friendly, but because of the numerous benefits that come with Einkorn wheat.

Their Wheat Pastas are 100% Einkorn, which is the traditional wheat not hybridized like modern wheat. It contains lots of protein, dietary fiber, B Vitamins, minerals, and must say, is wonderful for those with gluten sensitivity.

They also have a line of gluten-free products, one of the few companies to make pasta gluten-free without adding unnecessary preservatives and fillers. 

You can purchase Jovial Pasta Products here or find a local health shop that carries it.

 

I absolutely love pesto, and I make my pesto dressing without the nuts and cheese for a twist. I add other greens and herbs for a tasty spike in taste and health. This pesto is full of super-foods, anti-inflammatory benefits, Vitamin K, A, C, and traces of beneficial minerals from the unrefined pink salt.

 

 

 

Ingredients:

1 box Jovial Organic Egg Noodles

1/3 cup raw pine nuts

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

¼ cup organic fresh cilantro

Juice of 2 fresh lemons

¼ cup Extra Virgin Olive Oil

 

Noor's pesto in the making.

Noor’s pesto in the making.

 

Directions:

  1. Cook the noodles as directed on the package. Don’t overcook them for they will become mushy.
  2. Place the noodles in a serving platter and drizzle with some Extra Virgin Olive Oil. This helps them not stick together as they cool off; learned this from my mother.
  3. In a personal blender add all the pesto ingredients. Blend until smooth.
  4. Pour the pesto over the noodles. Toss to mix it lightly. Garnish with raw pine nuts.
  5. I enjoy serving this with wild-salmon. 🙂 
Served with wild- salmon and veggies.

I served it with wild- salmon and veggies.

 

 

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Noor’s RAINBOW Mango Salad

Noor’s Rainbow Mango Salad

 Warning: this salad is extremely high in benefits.

They say “eat the rainbow,” and we (Holistic Health Coaches) say “eat THE rainbow,” but mean an incredibly different rainbow. 🙂 

 

Noor's Rainbow Mango Salad

Noor’s Rainbow Mango Salad

 

So, here I introduce my rainbow salad. It’s full of health benefits A to Z.

Mangos are not only a tasty fruit, they have remarkable benefits. Among them are Vitamin C, Vitamin A, folate and B Vitamins. Mangos are great for healthy skin, bone health, has cancer preventative benefits, beta-carotene, and dietary fiber- which aids in digestion and heart health. What more can you want from something that tastes so sweet and luscious?

Mangos are on the clean 15 list, meaning they are low in pesticides. This means you don’t need to worry about buying organic mangos. Just make sure you let them ripen so they can be wholly sweet.

I can go on and on about the benefits of the organic bell peppers, the organic parsley, tomato, organic greens, blueberries (in the homemade dressing I made) cucumbers, avocadoes and mushrooms.

This is like an anti-cancer, high healthy fat, high fiber, Vitamin A, K, C, B and flavonoids super salad. It’s high in photochemical and good for you antioxidants.  The raw walnuts I toss on top not only add flavor and a crunch. They give the salad a boost of omega-3 fatty acids which we all need to get from food.

 

Now you tell me, would you rather eat my rainbow, or the popularly advertised candy “the rainbow”?

Ingredients:

4 cups organic greens

2 cucumbers

1 organic yellow bell pepper

1 organic orange bell pepper

1 medium tomato

1 bunch organic parsley

2 organic avocadoes, ripen

8 small white button mushrooms

Raw walnuts for topping

My homemade clean-eat blueberry dressing

 

Directions:

  1. Place the organic greens in a serving bowl.
  2. Wash and cut the bell peppers into small cubes. Place color coded atop the greens.
  3. Wash and peel the cucumbers. Cut slices and place next to the peppers, atop the greens.
  4. Wash and chop the tomato and place it in the middle of the plate, atop the greens.
  5. Chop the parsley and place it atop the tomatoes.
  6. Pit and cut the avocadoes into cubes and place atop the greens, near the peppers.
  7. Wash and sliced the mushroom and place atop the greens. You get the picture now. 🙂 
  8. Serve with my homemade, clean-eat blueberry dressing. (Recipe to come later!)
  9. Top with raw walnuts for optimum benefits and a mouth-watering crunch.  
    Veggie Party

    Veggie Party

     

    Noor's Mango Rainbow Salad

    Noor’s Mango Rainbow Salad

     

  10. With my clean -eat blueberry dressing and RAW Walnuts.

    With my clean-eat blueberry dressing and RAW Walnuts.

Sweet Facts About Sweet Potatoes & Recipe

Plus, Noor’s Spiced Sweet Potato Fries Recipe

Noor's simply roasted sweet potato.

Noor’s simply roasted sweet potato.

Fun Fact: There are over 400 varieties of sweet potatoes around the globe!

Did you ever hear someone tell you not to eat sweet potatoes because they’re not the best for your health? Well, I’m here to confirm that sweet potatoes are more than just orange potatoes, much sweeter than the famous original potato.

Sweet potatoes have extremely amazing benefits, including a very high amount of Vitamin A, antioxidants, dietary fiber, over four B vitamins, Vitamin C, copper, biotin, potassium, and manganese. Sweet potatoes have anti-inflammatory benefits and wonderful blood sugar regulation. Point being, atto your sweet potatoes! The benefits of this tasty root vegetable amaze me, and I enjoy them even more.

 So how should you eat sweet potatoes? First, I’ll tell you how not to eat them. Buying frozen sweet potato fries in the grocery aisle is not the best choice. Not only are those sweet potatoes highly processed, most of them are pre-“cooked”, meaning pre-flash fried. On top of that, they are full of unnecessary preservatives and chemicals. So in regards to these potatoes, forget about the majority of the benefits I mentioned above.

As for getting the maximum benefits from this super food, I enjoy making it in numerous ways.

The easiest and fastest way is to simply wash the potatoes real well, cut through all around it with a knife, and bake in the oven. About 45 minutes later, you have a steamed delicious and sweet side dish, or even dessert. That’s seen in the image above. 

 

These are my spiced sweet potato fries (baked). I use organic virgin coconut oil not only because it’s full of numerous health benefits, but it’s also one of the best oils to cook with in terms of the smoke point. Many oils are extremely sensitive and lose the majority of their benefits when you cook or bake with them. That includes Extra Virgin Olive Oil, Sesame-Seed Oil, nut oils, etc.  I buy my organic virgin coconut oil online. 

 

Spiced sweet potato fries.

Spiced sweet potato fries.

As for my scrumptious sweet potato fries, here is my recipe.

 

Ingredients: 

6 medium sweet potatoes, washed well
1/3 cup organic coconut oil
1 teaspoon rosemary ground
1/2 teaspoon ground cumin
½ teaspoon ground mustard seeds
1 teaspoon dill
1 teaspoon cilantro
½ teaspoon Himalayan Pink Salt
1 teaspoon ground turmeric

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Wash the potatoes well. Cut them length-wise into thin fries-like strips or circles (I tried both).
  3. In a small mixing bowl, mix melted coconut oil and all spices.
  4. Toss the potatoes with the oil mixture.
  5. Place single layered on a tray and bake for about 35 minutes or until crispy.
  6. Serve, garnish with fresh herbs, and enjoy! 

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