Carbs are often seen as villains, but we need a balance of different kinds of fuels to fire nicely on all cylinders.
Being easier and faster to break down and use than proteins and fats, carbohydrates are our body’s preferred first source of energy and necessary for short-term fuel. If you’ve ever built a campfire or stoked up a wood stove, carbs are your kindling, proteins and fats are the logs.
For some fascinating thoughts and observations on which kinds of carbs are optimal, I highly recommend this article by Dr Mercola which might turn some of your ideas on their heads.
No matter the line of thinking, it’s hard to have too many vegetables in your diet — though try telling that to the kids — so here’s a super-quick and simple way of sliding some more vegetables past them as a fun change from grain-based fettuccini or spaghetti. Bonus: here’s a great way to enjoy the benefits of lemon essential oil we’ve explored in recent posts.
This one is a meat-free version, but you can easily add a little organic chicken (coat with some herbs then fry in coconut oil) or genuine-free-range prosciutto (put on a tray under the griller — watch closely as it can crisp up quickly).
This recipe is served at room temperature but if you’d like it warm, follow the instructions then gently warm the combined fettuccini and sauce in a pan with a touch of extra oil or butter over low heat before serving.
Lemon Basil Zucchini Fettuccini
Serves 4
- 150g macadamia nuts or raw almonds
- 15g sundried tomatoes
- 600g zucchini (around 4 large ones)
- 2 tbsp olive or hazelnut oil
- ¼ cup torn fresh basil leaves (plus a few to finesse to your plating up)
- Juice and grated zest of ½ lemon
- Optional: a few drops of Young Living lemon essential oil*
- 2 cloves organic minced garlic
- parmesan to grate or shave over the top
- a generous grind of sea salt and black pepper
Soak the nuts and sundried tomatoes in separate bowls of water (fully covered) for 30 minutes.
Peel the zucchini into long strips using a vegetable peeler and slice the strips lengthwise into ‘fettuccini’.
Combine with the oil and torn basil in a bowl.
Drain the nuts and tomatoes, reserving the water from the tomatoes.
Place in a food processor with the lemon juice, lemon oil, garlic and seasonings. Pulse to combine then keep the motor running while slowly pouring in the reserved water and stop when it reaches a creamy consistency.
Stir the sauce through the zucchini fettuccini, sprinkle with the lemon zest and whole basil leaves. If adding meat, allow it to cool to room temperature first and pop it on the fettuccini before you add your finishing touches.
* IMPORTANT CAUTION: Young Living essential oils are the only ones we would ever consider for ingestion. And only those which state on the bottle they can be used that way. Why? Because Young Living sets the standard for purity and authenticity – essential to the safe ingestion of essential oils appropriate for such use. Young Living carefully monitors the production of its oils from beginning to end through its unique Seed to Seal® process, ensuring the purity of each essential oil and protecting nature’s living energy in every bottle.
As well as being a nutritious light meal, you can make a double batch and send everyone off with containers for lunch the next day instead of sandwiches. Don’t you love double-duty recipes!
Enjoy the good oil daily.
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