Fresh Fettucini Puttanesca

Julie Morris — Tue, 09 Jun 2009 01:34:58 +0000

Oh, my poor parents. I say this for many reasons, but in this case it is with respect to my impassioned culinary endeavors I pursued as a kid.

Growing up, each weekend the process was the same: first I would scour my collection of cookbooks and, without fail, choose the most complicated one I could possibly find to tackle. Next came the well-practiced whiny parental nag (pout inclusion dependent upon circumstance) to schelp me to a grocery store, soon followed by a creative justification as to why the 20-something ingredient list I had carefully bulleted was totally and completely necessary. Upon eventually getting everything I needed, I would then begin The Great Meal Preparation, lasting several hours, which was inevitably coupled with The Great Kitchen Mess. All this for a meal that was usually mediocre, at best. Perhaps this is why video games were invented.

At any rate, though my style of cooking has clearly improved over the years, there are still a few recipes from way back when that stand out in my mind as true successes. One in particular is a pasta puttanesca. With a savory, satisfying Italian flair, this dish is in the “frequent favorite” category. Of course, I’ve since revamped this recipe to shine in a more nutritious light, and low and behold I do believe it’s far better (and simpler!) than the one I made growing up.

Here’s my recipe.

Nutritional perks: Low carb, High in healthy Omega Fats, Alkaline-forming, Full of trace minerals, Gluten-Free, Antioxidant-Rich

Spicy Veggie “BLT”

Julie Morris — Sat, 21 Mar 2009 00:00:19 +0000

While making my sandwich today, for some reason I had it in my head that I was creating a spicy plant-based spin on the classic BLT. Well, after eating it, I realized that perhaps this title was a little bit of a stretch. It is, however, totally satisfying– and absolutely qualifies for the the easy-healthy-delish category. So can we just agree to throw some air quotes around Spicy BLT and call it a day?

How spicy this ends up being is completely dependent on the heat level of the salsa used; I used the hot one of course. The “B” (aka bacon) is substituted with dulse strips: a seaweed with an excellent salty flavor just like bacon would provide, minus the unhealthy saturated fat and bad cholesterol.

INGREDIENTS:

2 sliced sprouted bread (I used Ezekiel Sesame), lightly toasted if desired
1/2 avocado, mashed
1-2 Tbsp fresh salsa (amount is dependent upon spice level)
1/4 cup dulse strips (or 1 1/2 Tbsp dulse flakes)
a couple of lettuce leaves

DIRECTIONS:

Assemble: Toast the bread if desired. Spread the avocado on one side, and salsa on the other. Distribute the dulse evenly atop of the avocado, stack with lettuce, and put the sides together. Boom. Spicy Sandwich Satisfaction.

Serves 1

JulieMorris.net » dulse

Fresh Fettucini Puttanesca

Spicy Veggie “BLT”