#GetHealthy Recipe Tried: Zucchini Ribbons with Basil and Parmesan

Hi All,

We have upped our fruit and vegetable intake, but the idea is to introduce one new recipe a week. I think if you come from a background of non-modified soul food it is a little too much to ask to jump right into a different style of eating. I will be trying new things slowly so I can be healthy and satisfied with my meals.

To that end, I bought a new cookbook to help with this anti-inflammation fight. I love Andrew Weil, MD, so when I saw his book, Fast Food, Good Food, I scooped it up.

I allowed my teenage daughter to choose the first recipe. She chose Zucchini Ribbons with Basil and Parmesan. This is a salad with some really simple ingredients including, of course, zucchini. I chose organic ingredients where I could.

Disclaimer: As a child, this was the vegetable I pushed into the napkin and squished under the side of my plate.

Apparently, zucchini is packed with vitamins and helps to lower cholesterol. We left out the pine nuts, as the family has nut allergies.

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Here were the reviews:

Me: It’s time to taste.

Pause for utensils and chewing.

Me: What does it taste like?

Kid: It’s kind of spicy.

Me: I don’t think so. It’s actually not bad.

Kid: It doesn’t taste like anything. Not bad. I would prefer to eat the parmesan by itself.

Me: Laughing. So, thumbs up or thumbs down for a quick salad on the side?

Kid: Shows a thumbs up as she finishes her portion.

Me: Thumbs up.

 

 

 

So, apparently this one will be added to our repertoire.

Tommie

 

 

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