“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift. ” Laurie Colwindivi
One of our greatest joys at Movelife is to bring our clients together so they can share in the joy of creating, cooking and eating a beautiful, simple and nourishing meal. From picnics at the park, morning teas, breakfast and brunches, rolling rice paper treats…whatever it is, one thing is always for certain, people love gathering over food and are always pleasantly surprised by how easy it is to create wholesome nourishing food that tastes delightfully delicious.
Recently we invited the amazing Sanchia Grace Gillies of the Wholesome Journals to join one of our Teams from AMP CQ and her recipe produced so many oohs and ahhhs that we got her permission to share it with you all.
This is the creamiest and tastiest take on pasta we’ve ever experienced and to quote Sanchia “every single ingredient in the dish is packed with nutrients, including healthy fats, plant nutrients, chlorophyll, good carbs, omega-3 and fibre”.
>All the stuff you need to to get you through any day or any lunch meeting!
So our suggestion – invite a couple of friends over and enjoy this wholesome plate of goodness together.
2 medium zucchinis
1 medium carrot
1 large avocado
3 Tbsp olive oil
1.5 cups of basil leaves (packed loosely, about half a bunch)
1 cup of English or baby spinach
1 garlic clove
1/4 cup of cashews
1/4 cup of pine nuts (you can choose to toast them) –
2 Tbsp of lemon juice (from one lemon)
Salt and pepper to taste
A handful of diced spring onions to go on top
Optional: 1 teaspoon of nutritional yeast if you have it on hand (note: nutritional yeast is very different from regular yeast and can be found at most health food stores. It is very good source of vitamin B12, which is essential for proper function of the brain, nervous system, blood cells and energy levels).
1. Using a vegetable spiralizer, spiralize all the zucchinis and carrots into noodles.
2. Place the, avocado, olive oil, basil, spinach, garlic, cashews, pine nuts, lemon juice, salt and pepper into a food processor (or whatever you have to blend). Blend on pulse until smooth and spreadable (roughly 10-30 seconds depending on the quality of the blender), taste to see if you would like to add more salt or pepper.
3. Now it’s time to put your bowl together, place the noodles in a bowl and add a dollop of the pesto on top. You can decorate your bowl by topping it with black sesame seeds, edible flowers and the diced spring onions. (We had hemp seeds)
4. Enjoy! This is a very versatile dish and very simple to whip up. You can store the pesto in an air tight container in the fridge for a few days and either use it as a dip with crackers, a side condiment for another dish or use it with normal pasta! Plus it’s perfect to take to work the next day for lunch.
PS: To find out how you can organise one of these awesome foodie gatherings for your team in the workplace simply contact us here
You can find more of Sanchia’s inspiring food creations on Instagram @thewholesomejournals