TRY Seaweed Unleashed Italy meets Japan in this supernutritious—and super-tasty—pesto variation. B Y D I N A D E L E A S A - G O N S A R IT’S AN UNUSUAL component for pesto. However, with its nutritional power of vitamins A, C, K and B12; iodine; omega-3s; and numerous minerals, including potassium, magnesium and sodium, seaweed is a formidable ingredient that pairs well with pasta and pasta substitutes. For this recipe, use nori (what sushi is wrapped in). If you can find a spicy version at your store, even better!
Nori Pesto with Spiralized Cucumber SERVES 2–3
THIS SEAWEED PESTO IS YUMMY ON PASTA, TOO!
DIRECTIONS 1. Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into “noodles.” Cut noodles into 2-inch lengths. 2. Place spinach, basil, nori, garlic, lemon juice, sesame oil, olive oil, salt and pepper into the bowl of a food processor. Pulse until well combined. Add up to 1 tablespoon water if mixture is too thick. 3. Spoon pesto on top of cucumber noodles, garnish with sesame seeds, and serve. *If you can’t find spicy nori strips, substitute two sheets of plain nori. To give your pesto a little kick, add a teaspoon of Chinese Five Spice or Japanese Seven Spice (Shichimi Togarashi) seasoning. PER SERVING: 330 CAL; 4G PROTEIN; 26G FAT; 25G CARB (4G SUGARS); 72MG SODIUM; 3G FIBER
Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients. She was recently named the Hallmark Channel’s “Home and Family’s Best Home Cook.” See more of her creations at dishitgirl.com.
40
WINTER 2018 | LIVE NATURALLY
Seaweed story: There are thousands of types of seaweed (scientists call it macroalgae), but only a few dozen are typically eaten. The most commonly consumed include wakame and kombu, two types of brown seaweed; and nori and dulse, both red seaweed.
PHOTO AARON CREDIT COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC
2 cucumbers, spiralized into “noodles” 2 cups baby spinach, packed ½ cup basil leaves, packed 8 strips spicy nori*, crushed 3 cloves garlic, minced ½ lemon, juiced 1 tablespoon sesame oil 1 ⁄3 cup olive oil Salt and pepper, to taste Raw sesame seeds