Green Goddess Pasta

Green Goddess Pasta
I have decided to take a look back at some of my first recipes that ever made it to Clean Eating Goddess. I can’t believe I’ve been working on this blog for almost three years. It has been SO much fun and a great hobby. Now that spring is finally here, I was reminded of this green goddess pasta I made years ago.

I reworked the recipe slightly to include a chickpea pasta, shaved zucchini and asparagus tips for the perfect light dish. The pasta is loaded with protein on its own so there is no need to add any meat or fish. When buying pastas made from beans, be sure to look where it comes from and that the only ingredients are the bean flour itself.

Of course, you can do this with store bought pesto, but making it yourself cannot be beat! I leave out the cheese and add a little extra salt, lemon zest and a handful of spinach for bright fresh flavour as well as a vibrant colour. The cheese is mostly added for a salty component and really isn’t missed when left out. By adding the pureed avocado, you achieve the same creamy texture without the added dairy. I ate it cold, but would work wonderfully warm as well. I hope you love this new revamped recipe! It is full of protein, good for you fats and of course LOTS of flavour!
Green Goddess PastaGreen Goddess Pasta
Serves 3-4

Pesto Ingredients:

• 1 and 1/2 cups tightly packed fresh basil
• 1/2 cup toasted pine nuts (you can set some extra aside for garnish as well)
• 1 small garlic clove
• zest of 1 lemon
• juice of 1/2 lemon (about 3 tbsp)
• 1 tbsp water
• 1 large handful of fresh spinach
• salt to taste
• 1/4 cup extra virgin olive oil

Pasta Ingredients:

• 1 package chickpea pasta (230 grams)
• 1 ripe avocado
• 4 tbsp frozen of fresh peas
• 12-15 asparagus tips
• 1 zucchini (shaved, I used a vegetable peeler)
• 3 tbsp toasted pumpkin seeds or pine nuts (I used a mix of both)
• freshly ground pepper (for serving, optional)

Directions:

1. Lightly toast the your pine nuts in a dry skillet over medium heat until oils start to release. (3-4 minutes)
2. Place all of the pesto ingredients except for oil in your food processor. Pulse. Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.
3. Remove pesto from processor bowl and set aside. Now add your avocado flesh into the bowl and process until smooth. Place in a bowl and mix with fresh lemon juice so it does not brown.
4. Cook pasta according to directions. When the pasta is 2-3 minutes away from finishing, into the same pot, add your asparagus and peas. This avoids having to clean an extra pot! Drain and rinse with cold water to keep the the bright green colour.
5. For a warm pasta, put pasta back into pot on med-low heat. Add 2 heaped tbsp of pesto, mashed avocado, half of the peas, shaved zucchini, asparagus and nuts. Toss until creamy and combined. For a cold pasta, mix in a large bowl.
6. Plate and top with remaining nuts, peas, and asparagus. Finish with a fresh squeeze of lemon and some freshly ground pepper.

Green Goddess Pasta

Turmeric Latte

Turmeric Latte
When I first began recipe testing for a golden latte, I realized quickly that I hadn’t tried enough of them to know what they should truly taste like. I know what is most important is that it tastes good, but I also wanted the concoction to be reminiscent to what has been a popular drink for centuries in India known as ‘Haldi dhoodh’. So after ordering enough turmeric lattes for a lifetime, I realized that most of them tasted delicious and my favourites had other spices to counteract the overpowering turmeric taste. Not only is this drink an anti inflammatory and immune boosting elixir, but it is also a tasty soothing coffee or tea alternative. I personally enjoy it as a soothing afternoon treat but anytime of day works!

Ingredients:

• 1 tsp fresh turmeric root, peeled* and grated (ground turmeric will work as well)
• 1 tsp fresh ginger root, peeled* and grated (ground ginger will work as well)
• 1/2 tsp cinnamon
• 1 tsp maple syrup
• 1/2 tsp coconut oil
• pinch of freshly ground black pepper
• pinch of pink himalayan sea salt
• 1 cup hot dairy free milk of choice, homemade is best!

*use a back of a spoon to peel!

Directions:

1. Warm dairy free milk in a pot.
2. Add all ingredients into a high power blender. Blend until smooth and frothy. If you didn’t grate your fresh ginger or turmeric, you might need to blend a few times for a smooth consistency.
3. Serve with a cinnamon stick.

Turmeric Latte

5 Ingredient Dark Chocolate Peanut Butter Bark with Salted Caramelized Sesame Seeds

5 Ingredient Chocolate Bark
This insanely addictive Valentines Day recipe was inspired by my new chocolate obsession – the Lindt sesame dark chocolate bar. Literally, I can’t stop eating it, I should have titled this recipe pure CRACK! The combination of the sweet yet nutty sesame seeds and rich dark chocolate is a perfect match. My initial idea was to make these into amazing little peanut butter cups with homemade chocolate. After various failed attempts, I ran out of cacao powder and wax liners and decided to head in a completely different direction. Afterall, chocolate bark has always served me well and is ridiculously easy to make. I will continue to work on making my own chocolate, so stay tuned for that. For now, melting good quality chocolate will do.

I caramelized my toasted sesame seeds in pure maple syrup, and I could have just eaten that on its own. It reminded me of an even better sesame snap (remember those?). The addition of the peanut butter into the dark chocolate really compliments the nuttiness of the sesame seeds. As you all know by now, there is nothing I love more than sweet and savoury, so a sprinkling of course salt is the perfect final component. With only 5 ingredients, it doesn’t get much easier than this. The final product is made in under 10 minutes, and can even be made in advance and stored in the freezer for days (but your loved ones don’t need to know that!). Giving a homemade treat this Valentines Day, will make it one that’s truly special. Happy Valentines Day to you my loves.

(ps. for those interested, I tried to mix cacao powder, coconut oil and coconut sugar for my own chocolate. I couldnt get the coconut sugar to absorb properly and it just made a mess! Next time, I’ll use a liquid sweetener for better absorption!)
5 Ingredient Chocolate Bark5 Ingredient Chocolate Bark

Ingredients:

• 1/4 cup pure maple syrup
• 1/2 cup toasted sesame seeds (any variety you like, just make sure they are toasted!)
• 2 cups dark chocolate chips (I like 70% dairy free, but choose your favourite chocolate!)
• 5 tbsp all natural peanut butter
• coarse sea salt, to taste

Directions:

1. Prepare two large cookie sheets lined with parchment paper. Heat maple syrup in a small saucepan over medium heat until it begins to bubble. Add your sesame seeds and cook together with the maple syrup for about 5 minutes or until they seeds are well coated in the syrup.

2. Spread out the sesame seeds onto the parchment lined cookie sheet. It’s ok if there are clusters! Allow to cool.

3. Over a double boiler OR by heating in the microwave in 30 second intervals, melt your chocolate. If you use the microwave make sure to stir really well in between each 30 seconds. You don’t want to burn your chocolate.

4. Spread the chocolate evenly on your remaining parchment lined cookie sheet. The more you spread the chocolate, the thinner your chocolate bark will be.

5. If your peanut butter is hard from the fridge, microwave for 30 seconds so it is spreadable. Then, disperse dollops of peanut butter evenly on the chocolate. Using a toothpick or fork, swirl the peanut butter into the chocolate. Using your hands, break apart the caramelized sesame over the chocolate, then sprinkle with coarse salt. Place in the freezer for at least an hour or until set. Break apart using your hands into desired size. Store in an airtight container (I like keeping it in the freezer).

5 Ingredient Chocolate Bark