Fall is steadily approaching, which means two things. Your fall wardrobe is coming out of hiding (finally!) and football Sunday’s. Whether you’re cooking for your loved ones, or preparing for your friends, one thing remains the same. FOOD and a … Continue reading
As you all know, as an Asian woman, I am obsessed with my skin. But it’s not just about what you apply to the outside, it’s what you eat that nourishes the inside that really allows your skin to glow. That’s why I love this idea for my upcoming segment on the Better Show. How to eat, then treat.
I will be making a recipe that will be great for your skin, then making 3 masks (those recipes to come) that you can use for face, body and hair.
The dish is a Zucchini Fettucine Pesto that is inspired by Urban Remedy; they make all sorts of great dishes and juices and juice cleanses. The nutritionist there helped me come up with some good ideas, so thank you so much to Urban Remedy!!
Here you go!
ZUCCHINI FETTUCINE PESTO
1 medium sized zucchini
2 tablespoons hemp seeds
1/2 teaspoon sea salt, plus more as needed
1 medium garlic clove, minced
1 cup packed fresh basil leaves (from about 1 large bunch)
1/4 cup packed fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
Use a vegetable peeler to cut the zucchini into thin strips. Cut into fettucine noodles with knife.
In a food processor, combine hemp seeds, sea salt, garlic, basil and parsley and pulse until smooth. Scrape down the sides of the food processor with a rubber spatula.
Then, with the processor on, slowly add thin stream of olive oil until incorporated.
Top the zucchini noodles with your sauce and serve