Sauerkraut Class

Impress your friends with your own delicious homemade sauerkraut! Learn all about the health benefits of fermented vegetables and how to make a traditional sauerkraut. You will learn a basic recipe that can be modified at home to create your own unique varieties.

When: Sunday, April 13, 3-4pmk7440831
Location: Alma Education and Movement Space
1233 SE Stark Street, Portland 97214

Cost: $30 per person, includes recipe, fermentation handout and samples! Reserve your spot today, with payment in advance.
Call 503-703-1181 or email bodymindthrive@gmail.com

Zucchini Pasta!

zuccpasta3Okay, I present to you another crazy good meal I made the other night with my handy new favie tool: the Kuhn Rikon Julienne Peeler.  I have tried numerous times to find something that can make a vegie into pasta-like substance and this baby gets close! I love that it is easy to clean and more importantly, it is safer to use than other julienne-type kitchen utensils, like a mandolin, for instance. Yikes!  Mandolin + Allison = Blood Everywhere. Not pretty, especially for a massage therapist : ( Then I have to wear those horrible gloves and that’s just not fun for anyone…..

zuccpasta

Anyhoooooooooooo. Ah yes, I’m having a glass of vino, probably not the best time for trying to write. So please forgive my typos. Back to my pasta.

I started with raw zucchini and julienned the heck out of it, then I  made a simple red sauce with grass fed ground beef, strained tomatoes and various spices. I like to use POMI tomatoes that come in a box when it’s not tomato season, because every now and then- I want a tomato in the winter, call me crazy. And the fresh tomatoes from Mexico or wherever else a billion miles away weren’t looking too good. So POMI is a good alternative because it’s just tomatoes, nothing else. Here’s the recipe.

Zucchini Pasta!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • 2-3 zucchini
  • 1 box POMI tomatoes
  • 1/2 lb grass fed ground beef
  • 1 onion
  • 2-3 cloves garlic
  • Fresh or dried basil and oregano
  • S&P to taste, maybe a dash of cayenne

Instructions

    Sauce:
  1. Chop onion, saute in about 2 T. coconut oil or duck fat.
  2. Add beef, spices, cook for a few minutes to brown meat then add your tomatoes.
  3. Add garlic and herbs.
  4. Simmer for a good 20 minutes or longer to bring out flavors.
  5. Pasta:
  6. Prepare your zucchini using your julienne peeler.
  7. Add a little olive oil and sea salt and toss to mix.
  8. Top your zucchini pasta with the sauce, garnish with nutritional yeast. Eat. YUMMY.
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