Lazy Day Gourmet

5-2-08 Holy Red Pepper, Batman!

5-2-08 Holy Red Pepper, Batman!, originally uploaded by darnlucky.

I've had a few weeks to start getting my groove on with the raw food, and I think tonight I actually hit that threshold where I can transition into officially "chef'n it up!" I created this recipe tonight, and OMG, even if you don't try this as a main course, you should try this dish!

Carrot & Squash Pasta with Red Pepper Marinara by Bunnylicious Berry

Ingredients
2 small yellow summer squash
2 small carrots
1 large red pepper
Handful of fresh basil leaves
1 tsp garlic salt
1 tsp dried oregano
1 tsp dried parsley
1 TBS juice from fresh lemon
2 TBS olive oil

Instructions
Peel the squash and the carrots into "pasta" strips, and plate them in a pile with the carrot on bottom and squash on top. Save any left over squash and carrot pieces to blend into the sauce.

Cut the pepper into pieces, and put into food processor with the rest of the ingredients. Blend until as smooth as you like it. Taste and season to your liking.

Spoon the pepper sauce over the pasta strips. Garnish with sprouts and a small handful of fancy raisins.

This is the best thing I have eaten since I have been raw. The sauce is a little runny, but who cares! I tipped my plate and drank it all up. It's just scrumptious! ENJOY!

Plato Spaghetti

This Mediterranean pasta recipe is named after famous Greek Philosopher, Plato. With it's amazingly salty and succulent calamata olives, and feta cheese, this recipe makes one helluva Plato Spaghetti.

Ingredients

1 teaspoon olive oil
½ teaspoon dried oregano
1 clove garlic, minced
3 juicy tomotoes, diced into large pieces
½ cup scallions (green onions), chopped
¼ cup chopped fresh parsley
¼ cup calamata olives, cut in half
Juice of one lemon
4 ounces uncooked spaghetti
2 ounces reduced fat crumbled feta cheese
Ground fresh pepper
Coarse Salt

This recipe makes TWO servings.

Cooking Instructions:

Cook spaghetti according to package directions.

salty and succulent calamata olives, and feta cheese, this recipe makes one helluva Plato Spaghetti

Sautee the garlic and oregano in olive oil for 30 seconds. Add the tomato, olives, lemon juice, 3/4 of the parsley, and green onions, and cook over medium heat for 2 minutes.

Strain the pasta. Add the pasta to the tomato mixture and toss. Add feta cheese and the remainder of the parsley. Toss.

Divide into two servings.

Weight Watchers Friendly Turkey Wrap

1 6 inch flour tortilla
1 tsp mayonaisse
1/4 small avocado
2 slices turkey breast lunch meat
salt & pepper to taste

6 Points

Spread the mayo onto the tortilla. Pile on the turkey, and avocado. Salt and pepper to taste. Wrap it up, and enjoy!