Feel Good Guru

It’s the end of July here in southern BC where I’m visiting friends before my great northern adventure and there’s a basil patch the size of Texas in their garden.

There are also some monster organic zucchinis taking over the world, and our other friends up the mountain gave us some incredible homegrown garlic…the perfect fresh-picked ingredients for Zucchini Linguini al Pesto.

Yes, it’s pesto season!!! The two vids below will show you how to make a fabulous vegan Hempseed Pesto and if you’re a raw freak (and who isn’t in this heat?) Zucchini Linguini. Enjoy! …and dig my Crocs;) (more…)

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It’s been a long time since I’ve made hand-rolled gnocchi, perhaps I served it as a lunch special once or twice at my restaurant, but it can be a delicate operation, requiring time, patience and an almost angelic touch. The weather or your mood can alter your gnocchi. It’s not for those who are easily frustrated, and as I found out, it doesn’t travel well…

I took a batch in a floured bag on Friday night to a dinner party. By the time I got there, it had all stuck together and I had to re-roll it. But it was definitely worth it! (more…)

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Mmmm. I made this one up last night when I felt like a mostly raw meal after bringing home fresh basil, stellar greens, garlic and avocados from the Santa Monica farmers’ market, but was also craving more substance than just a salad, pesto crackers or guacamole. I combined my market ingredients to make a pasta sauce that turned into a kind of hybrid pesto-guacamole and mmmmm was it ever good over whole wheat rigatoni!

I like to make my pasta sauces mostly raw, then just toss them with the al dente (more…)

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Make your summery zucchini pasta with the spiral slicer and simply toss with fresh diced organic heirloom tomatoes, a drizzle of virgin olive oil and some finely chopped basil. Grind some rock salt and fresh pepper over everything and serve with a fork and spoon.

This makes a delicious appetizer or a fabulous light summer meal with a chilled glass of sauvignon blanc.

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Now that summer’s here and zucchini is in abundance at the markets, what better way to welcome the heat than with a light bite of fresh zucchini pasta. This couldn’t be easier to make.

All you need is that fancy spiral slicer from my friend Matt and you’re halfway there.

Slice an organic zucchini into spaghetti noodles.

Toss with hempseed pesto (recipe in Spring Elevation on video). (more…)

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