Zucchini Yam Angel Hair

This is a wonderfully tasty dish indeed. Using my mandoline I took some of our yellow zucchini and a peeled yam and made angel hair and added some fresh herbs from our garden and created this dish that is way faster to prepare than pasta and healthier as well. We served it with some fresh local corn on the cob and fresh peaches for dessert. All the tastes of summer  in one easy meal. Omit the cheese and this is a good vegan option as well.This recipe is low carb, low fat, gluten-free, high fiber, diabetic friendly, heart healthy.

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Zucchini Yam Angel Hair

Yield:2 servings

1 very large zucchini or 3 smaller ones
1 medium yam
4 cloves of garlic chopped
1 tablespoon extra-virgin olive oil
Chiffonade 1 sprig each of fresh:
basil, oregano, summer savory, sage and tarragon
¼ teaspoon salt
Fresh cracked black pepper to taste
1 oz shaved Parmesan

Peel the yam and fine julienne the yam and zucchini on a mandoline or food processor with a julienne attachment. Heat olive oil in a sauté pan or wok add garlic then zucchini, yams herbs and seasonings and sauté for 1-2 minutes. Drain excess liquid (you can save it as a vegetable broth) and portion onto two plates and serve. If you like you may add some shaved Parmesan.
We served this with fresh corn on the cob and fresh peaches for dessert.
© 2011 Aron David Bradley


Low Carb Lasagna

Have you ever missed a zucchini or two in the garden and they have grown to zeppelin-like proportions or been gifted some of these babies from friend’s garden? Well fret not for I have the perfect solution.Take out your mandoline or a very sharp knife and cut these into 1/8 inch thick strips lengthwise and you have the start of a fabulous lasagna that is low carb, gluten-free, and diabetic friendly. Because you are using the squash instead of pasta you also have your veggie serving built in and have avoided all that refined flour and calories. You can also make this a meatless entree by just omitting the turkey sausage in the recipe.
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Low Carb Lasagna

Yield: 6-8 servings

2 very large zucchini (green or yellow)
2 lbs. reduced fat ricotta cheese
1 ¼ lbs. lean Italian seasoned turkey sausage
14 oz. reduced fat part skim mozzarella cheese
2-14 ½ oz. cans of diced tomatoes
1-12 oz. can tomato paste
8 fl. oz. Merlot or burgundy red wine
1 ½ lbs. Crimini mushrooms
5 cloves of garlic
6 sprigs fresh basil
2 oz. egg beaters or 2 eggs
1 oz. shredded parmesan or Romano cheese
2 tablespoons of sucralose or sugar
1 tablespoon Kosher salt
1 tablespoon Italian seasoning
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 ½ tablespoons extra virgin olive oil

Slice the large zucchini lengthwise on a mandolin 1/8 inch thick to use in place of pasta. (Don’t cook it). Shred mozzarella cheese, set aside. Combine ricotta, eggs, ½ teaspoon of salt, 1 teaspoon of pepper and Parmesan or Romano cheese in a bowl, set aside. Slice mushrooms, mince garlic and chop basil. In a saucepan add ½ tablespoon of olive oil, sausage (remove casings), mushrooms, garlic and sauté till sausage is cooked. Drain excess fat and add tomato products, basil 1 tablespoon kosher salt, sucralose or sugar and the wine, reduce to medium heat and cook for 15 minutes stirring frequently. Coat a large lasagna pan with 1 tablespoon of olive oil. Layer zucchini, ricotta mixture, sauce and mozzarella lasagna style. Bake in 375° oven for 20 minutes. Slice and serve.

© 2011 Aron David Bradley

Get Juiced

Back in the late 60’s…yes I’m that old, there was a health food store in Berkeley that had a juice bar. They used to juice a river of carrot and vegetable combos all day and I noted the juicer they used thinking that would be the one to buy when I had the means…it was a Champion juicer. Years later I bought one and have never regretted my purchase. Today there are many fine juicers on the market and if you want to fast track your way to health, I strongly recommend you buy one. How else can you get a dozen servings of fruits and vegetables into one power packed serving? It is loaded with micro nutrients, antioxidants, vitamins and raw as well. Want to cleanse your system and lose some weight? Go on a 10 day juice fast. Even a single day a week will work wonders for your health. The combinations are endless so I’ll just put a few I like to get you started. I like to store the raw fruits and veggies in the fridge so the juice is chilled when you make it since the friction tends to make the juice a bit tepid when your ingredients are at room temp. Of course before embarking on a prolonged juice fast it is prudent to consult your medical professional before you start.

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Get Juiced

Yield:1-2 servings

3 Granny Smith Apples
6 leaves of kale or 1 bunch of spinach
1 big toe sized piece of ginger
6 carrots
1 lime

6 carrots
2 beets
1 piece of ginger
1 cucumber
3 stalks of celery

1/2 lemon
1/2 cantaloupe
3 Braeburn apples
1 pint raspberries

Chill, wash and cut fruits and veggies to fit the size of the feed hopper then juice away!
© 2011 Aron David Bradley