Just recently, I ordered the Jamie Oliver All purpose 3-in-1 Peeler to help me finely julienne veggies. My mandoline makes the pieces too big to use as a replacement for pasta, and reducing my carbs isn’t such a bad idea. It took me an entire zucchini to figure out how to use it properly (do I ever feel silly), but now that I know how to use it, it’ll make my life so much easier. The peeler comes with a regular peeler head and a soft fruit peeler. I suppose I’ll probably end up using them at some point, but the real reason I purchased it was for the julienne head.
I had a lot of spinach in the fridge that was threatening to go bad, and I didn’t want to throw it out. I really enjoy pesto, but pine nuts are out of my budget. For this recipe, I opted for pumpkin seeds. Surprisingly, it’s hard to notice the difference. This makes me wonder about the necessity of spending $7 for a small container of pine nuts.
This meal is good detox food. The garlic is particularly cleansing, and the use of spinach, pumpkin seeds and raw veggies takes it that extra step further. You may want to reconsider this meal if you’ll be interacting with people though. It’s not exactly low on garlic. Or eat it with some green tea, and swish some mustard around in your mouth after.
Carrot and Zucchini “Spaghetti” with Spinach Pesto
2 large carrots
2 large zucchinis
3 cups baby spinach
1/4 cup raw pumpkin seeds
3 cloves garlic (I used 4, it was too much)
3 tbsp olive oil
Salt to taste
Julienne the carrots and zucchinis into a large bowl. Place the rest of the ingredients in a food processor. Process until it’s reached the desired consistency. Pour it over the julienned veggies and toss until well mixed.