Coming super soon…

Superfood Cuisine: Cooking With Nature’s Most Amazing Foods

I’m so, so excited to share the news with you that I have a cookbook coming out. (!!!) This has been such a fun, rewarding project to work on. In case you’re wondering, the book cover above features a shot of one of my favorite recipes: a silky-smooth Carrot & Yacon Root Soup, topped with plumped goji berries and microgreens (insanely good, fantastically easy, and majorly glow-inducing).

I’m sure you’re aware of the exciting culinary revolution that’s taking place – the beneficial mantra of natural, organic, whole foods and plant-based diets is hotter than ever before! And now, superfoods are coming to the forefront as a fabulous (healthy!) way to even further fast-track our energy levels and longevity. This book explains the philosophy behind a superfood-strong lifestyle, and demystifies how to use them through delicious new dishes.

Superfood Cuisine includes:

- Over 100 plant-based, superfood recipes
- Full-color photography
- A guide to over 30 top superfoods and healthy pantry staples
- A convenient “pantry list” of what you need and where to find these special foods
- Natural cooking techniques and product sources

The book will be available late spring of this year (launch date and ordering details announced soon)! In the meantime, please join me at Superfood Cuisine on facebook for the latest updates, inside information, and bonus material. I’d love to see you there, and I cannot WAIT to share this special book with you!

Fresh Fettucini Puttanesca

It should be noted that the dish in the above picture was consumed, with reckless abandon and in its entirety, immediately after being shot. A beautifully fresh, flavorful, and vibrant version of of the Italian classic; put this on your must-make list.

The Vega Antioxidant EFA Oil Blend has a fantastically rich, nutty taste (with even more fantastic health benefits), and is unquestionably my favorite oil to use in uncooked applications. You can find it in health food stores or order it directly through the VEGA link in the right-side column — but if laziness ensues (it happens, I know) by all means feel free use one of the oil substitutions mentioned in the recipe below. I will throw in here that the Vega oil in particular makes the fresh zucchini pasta unearthly good – I can eat a whole bowl a la carte.

INGREDIENTS
For the fresh pasta:
4 large zucchini
1½ Tbsp Vega Antioxidant EFA Oil Blend (or use hemp oil or virgin olive oil)
pinch of sea salt

For the sauce:
1½ cups cherry tomatoes, quartered
1 tsp pressed garlic
4 tsp dulse flakes
3 Tbsp Vega Antioxidant EFA Oil Blend (or use hemp oil or virgin olive oil)
½ cup kalamata olives, pitted
4 sun-dried tomatoes
¼ cup fresh parsley, chopped
½ tsp red pepper flakes
¼ tsp sea salt

DIRECTIONS
Soak: Place the sundried tomatoes in enough water to cover them, and soak for 45 minutes or until soft.
Make the pasta: Use a vegetable peeler to dispose of green skin on the zucchini, then peel long fettucini-like strips with the rest. Toss in oil of choice and sea salt until well coated, and set aside for 15 minutes to soften.
Make the sauce: Place all the sauce ingredients into a food processor, including the soaked sun-dried tomatoes. Pulse until just finely chopped, about 5 or 6 times.
Serve: Toss sauce with pasta and serve, sprinkling with extra parsley if desired.

Optional: If you have a dehydrator and a little patience, spread sauce on a teflex sheet before mixing with pasta, and dehydrate for an hour – deliciousness will result. Stir before combining with pasta, and serve warm.

NOTE: This sauce also works as a cooked recipe. Simmer on low heat for 3-4 minutes until just heated through, and serve with pasta of choice.

Serves 4

Raw, vegan, & gluten-free

©2009 www.JulieMorris.net