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 Roasted Crunchy Chickpeas

Photo 2014-07-03, 3 37 33 AMI’ve been making these oven roasted chickpeas for years now. They are the perfect fix for that crunchy salty craving that will allow you to keep your kitchen chip, popcorn and salted peanut free (although who can resist baked kettle chips once in a while). They take on any flavour you want whether it be spicy or sweet and a great for noshing on the go. For this recipe, I’ve coated the chickpeas in insanely good for you turmeric, nutritional yeast (aka nooch, very high in vitamin b12), a touch of cayenne (a good metabolism boost), and some good quality extra virgin olive oil and then slowly roasted them in the oven. They have a cheesy spicy flavour (almost like ranch) without any dairy or loads of salt!  They’ll keep you full for hours with their high content of  protein, fiber, good carbs and loads of vitamins and anti-inflammatory properties from the seasoning.

Turmeric is gaining lots of popularity these days for its long list of benefits. You can drink it in tea or add it to a variety of dishes for its beautiful yellow colour and its mild flavour. It is a main spice in many indian curries or good quality mustards but the root of the spice is often used to make medicine. The raw material in the turmeric called curcumin can help beat stress, depression, sleep deprivation and fight off infections.You can take turmeric supplement or add the spice to your stir-frys, stews and curries; or just make these chickpeas!

Some use turmeric to help heal:

• arthritis
• heartburn
• stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite
• jaundice
• liver problems
• gallbladder disorders
• headaches
• bronchitis, colds
• lung infections
• fibromyalgia
• menstrual problems
• water retention

One word of advice, use a spoon while mixing the turmeric onto the chickpeas. I used my hands and I looked like Marge Simpson for two days and ruined a perfectly good manicure. You even have to be a little careful when eating them by the handful, I highly recommend a spoon! Although these are perfect on their own, stay tuned for some other Clean Eating Goddess recipes featuring these little crunchy guys. As always, this recipe is gluten, dairy and refined sugar free. It is also vegan! Bon appetit!
Chickpeas
Photo 2014-06-25, 2 32 12 AMroasted chickpeas 1

Ingredients:

• 2 cans or 3 cups chickpeas (rinsed well, pat dry with paper towel)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea or himalayan salt
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp turmeric
• 2 tbsp nutritional yeast
• pinch of cayenne (optional)

Directions:

1. Preheat oven to 400 degrees F. Place chickpeas in a medium sized bowl and pat dry with paper towel.
2. Season with salt, pepper, turmeric, nutritional yeast, cayenne and olive oil. Toss well until chickpeas are well coated.
3. Spread chickpeas on a cookie sheet. Bake for about an hour, tossing every 15 minutes until chickpeas are crunchy! (Note: Depending on your oven, you may need to reduce heat to 350 degrees F halfway through because spices will start to burn before the chickpeas have a chance to completely dehydrate. I also keep the fan on during baking. If you don’t have a fan, bake on conventional or you may need to keep the chickpeas in for longer. I find that the crunch factor really depends on the oven. Keep an eye out when you go to toss!)

4. Remove from sheet pan and put in a bowl for serving!

Photo 2014-07-03, 3 41 48 AM

Tumeric Chickpeas

Homemade Hummus

Photo 3-26-2014, 6 08 44 PM
Chickpeas are an incredible vegetarian source of protein and fibre.They have a low glycemic index which helps leave you satisfied.Garbanzo beans also contain vitamins and minerals which help boost your intake of manganese and folate. The mineral manganese helps support bone development and wound healing and also helps carry out chemical reactions important to your metabolism. They also help lower LDL cholesterol!

Hummus is a versatile dip that can accompany meat, veggies, crackers and sandwiches. Buying hummus from the grocery store is convenient and a healthy way to add nutrients to your dishes. However grocery store brands add more canola than olive oil (sometimes none) with a nice price tag. For about half the cost you can make your own hummus with extra virgin olive oil and have double the amount. Plus it is SO easy. All you need is a food processor or an amazing blender. This recipe is for basic hummus but the possibilities for flavours are endless! Add roasted red peppers,olives, chilli peppers or herbs. Bon appetit!
Photo 3-26-2014, 5 50 37 PMPhoto 3-26-2014, 6 05 18 PM

Ingredients:

• 1 3/4 cups cooked chickpeas or one (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/2 teaspoon baking soda (for dried chickpeas only)
• 1 medium garlic clove, peeled and smashed
• 2 tbsp fresh squeezed lemon juice (about one lemon)
• 1/4 cup roasted tahini
• 1/4 cup water, plus more as needed
• 1 tablespoon extra-virgin olive oil, plus more to serve
• 8-10 dashes hot sauce (I always use Frank’s Red Hot)
• Salt

Tip if using dried chickpeas:
Put the chickpeas in a large bowl and cover them with at least twice their volume of cold water, leaving them to soak overnight. The next day, drain them, and saute them in a medium saucepan with the baking soda (which many find reduces the gassy effects of fresh beans) for about three minutes. Add 3 1/4 cups water and bring it to a boil. Skim any foam that floats to the surface. They’ll need to cook for 20 to 40 minutes, sometimes even longer, depending on freshness, to become tender. When tender, one will break up easily between your thumb and forefinger.Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus, if desired) and cool enough that you can pick one up without burning your fingers.

Directions:

1.In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

2. Taste test! Add more salt, lemon juice, garlic or hot sauce to your taste!

3.To serve, drizzle with olive oil and lightly dust with paprika.