​Zucchini Noodles with Pumpkin Seed Pesto

• Zucchini Noodles *
• Bell pepper, slice thin
• Cherry tomatoes, cut in half
• Pumpkin seed pesto, dilute with water to creamy consistency, add lemon juice to taste
• Thompson seedless raisins, just a few

Mix all ingredients in a large bowl, place on serving dish, top with chiffonade of sweet Italian basil. Serve at room temp for the most flavor.

Pesto
Use soaked pumpkin seeds or pumpkin seed butter, with fresh basil, cloves of garlic, salt, 21 Salute, olive oil.
Put all in the blender or food processor and mix, adding oil as needed to create the right consistency. A thick paste but, not too thick.
​The "pesto" can be made with any nut or seed you have on hand. Walnuts, pine nuts, cashews and sunflower seeds are all good choices.

Julienne Peeler is the tool you use to make veggie noodles. This handy little tool brings a lot of creativity to the kitchen!
Here's a great Utube Video demonstration by Melissa Joulwan, author of Well Fed Weeknights, Well Fed: Paleo Recipes For People Who Love To Eat, shows you how to make zucchini noodles with a julienne peeler.Get more recipes and videos at Melissa's website The Clothes Make The Girl

Smoothies can be made from and endless combination of ingredients. I've been making smoothies for so long, I don't even think about it! Whatever is on hand can end up in my morning smoothie. 

Please share your favorite combo's here!

Pineapple Upside Down Smoothie:
Taste like Pineapple upside down cake!
This smoothie combines two of my favorite flavors pineapple and tahini!

Place cut up fresh or frozen pineapple in your blender, see the pics.
Add almond milk, coconut water and 2 tablespoons of sesame tahini.
for extra spice add 2-3 tablespoons ginger juice or fresh ginger sliced thin, or ginger powdered

Option to add a 1/8 teaspoon powdered vanilla or vanilla extract.
Optional to add gingerbread spice if you have it.

Make it extra creamy skip the coconut water and use all almond milk and extra tahini and enjoy!