I love pasta - I mean - who doesn't? Except for diabetics - it can really muck up our blood sugars (BG) depending on how much we eat. I try my best to have no more then 1 cup of pasta - but sometimes - I can't resist abit more. I try my best to cover the correct amount of insulin - and like we all notice - sometimes it works - other times - it doesn't.I was watching a Canadian show today - that has these two cute adorable guys called Steven and Chris. They are such a hoot to watch - and they often have really great/informative guests - that talk about healthier ways of eating - and sometimes evil decadent foods (hey - just because we have diabetes doesn't mean we can indulge abit ... sometimes - we're only human). So, as I was munching on my lunch (not a healthy one today I'm afraid) and watching their show on my PVR - they had an interesting segment on foods that cleanse your liver, kidney, skin - and then the nutritionist showed us how to make this simple "pasta" recipe - using zucchini (an affordable vegetable in my food budget). On the show they used this unique device for making the pasta called a spirooli - but it's probably way expensive for me to buy - plus I don't have much storage space. I make up a similar recipe - using Kraft Italian dressing (or whatever is on sale) - and make my strands using a potato peeler - bit time consuming - but well worth it for your taste buds.Here's the link for the recipe - and also below is the full text version - go check out their website - you may learn a new thing or two - and want to try something different for the daily "Hey Ma, what's for dinner" situation.
1/2 cup walnuts
1 tbsp hemp seeds
2 cups fresh basil
3 cloves garlic
1/2 cup extra-virgin olive oil
1 tsp sea salt
4 medium-sized zucchini or yellow summer squash
3/4 cup grape tomatoes, sliced in half
3/4 cup kalamata olives, pitted
1/2 cup sun-dried tomatoes (not packed in oil), julienned
- For the pesto, add walnuts, hemp seeds, basil, garlic, olive oil and salt to food processor; process until well combined.
- Cut ends off zucchini then cut in half. Sandwich 1 segment of zucchini between mettle nose of spirooli and spiked handle; start spinning. Repeat with remaining zucchini segment. Voila, instant pasta!
- Toss zucchini pasta with remaining ingredients and pesto, to taste.