This summer looks to be hot. It has certainly started out that way. As I learned last summer, a fourth-floor walk-up without air conditioning overheats extremely quickly as soon as you turn your oven on.
This summer, I'm working to stock up on recipes that don't require that oven to turn on at all. Quick, simple, minimal heat, exciting flavors, and good nutrition are my new standards. Too high? Well, here's at least one recipe that reaches them.
I discovered this recipe over on Food Mouth. Being from Austin, Texas, I assume they understand hot weather. The fresh basil and garlic bring the flavor while the warm zoodles and snap peas provide familiar comfort without being heavy.
With only a couple ingredient swaps, this recipe transformed into a delicious SCDiet compliant affair.
GREEN VEGGIE BOWL
modified for SCD from Food Mouth
2 medium zuchini
grate or spiralize into noodles.
3 c broccoli, chopped
1 1/2 c snap peas
Steam for 4 minutes
Place zoodles on top and steam another 3 minutes until broccoli is fork-soft and zoodles are just losing their crunch.
While steaming, make pesto
1 oz basil
1/4 c cashews
1/2 c olive oil
2 cloves garlic
1/4 t salt
Blend until smooth.
Pour pesto over the vegetables and mix all together.
Add salt and pepper to taste.
Grate a little cheese on if you so wish.
Serve immediately and enjoy.