Note: I sometimes swop walnuts or sunflower seeds for the pine nuts and feta for the parmesan. Use your imagination ! :))
Makes 6 servings
Active Time 40 minutes Total Time 40 minutes
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese
Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend.
Set dressing aside.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick).
Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat.
Season to taste with salt and pepper.
Using vegetable peeler, shave strips from Parmesan wedge over salad
I have an obsession with tahini and believe it is a neglected Mediterranean superfood which people are not giving enough attention to.
These muffins are a healthy treat and make for a great addition to a breakfast, a snack or a low sugar dessert.
Makes 8-9 muffins
3 Spotty bananas
1/2 Cup Coconut flour
1/4 Cup tahini
2 tsp Cinnamon
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
Note: You could add a few raisins, cranberries or dark chocolate chips to sweeten them up a bit if you wish.
I love sharing my healthy recipes with you. Enjoy ! For More tips and recipes sign up at The Med Life Diet.