KALE PESTO ZOODLES WITH PRAWNS

KALE PESTO ZOODLES WITH PRAWNS

Kale is a superfood & a nutrition packed alternative to traditional basil pesto. It tastes fresh & herby with a kick, a great topping on toast, pizza, poultry, seafood or even tossed with pasta. Using a food processor, fresh ingredients, & only 5 mins & presto you have pesto!

If you've never tried zoodles, this recipe will definitely turn you into an addict. Zucchini has a mild flavour so it easily soaks up any sauce you add to it. In this case, the zesty kale pesto on zoodles with meaty prawns is a match made in food heaven. When you're looking to lighten up your diet, zucchini noodles can be a great alternative to pasta.

INGREDIENTS

KALE PESTO

2 cups kale leaves

1/4 cup mix walnuts & pecans

1/2 cup basil

1/2 cup parsley

3 cloves garlic

1/2 lemon

2 tbsp olive oil

1 tbsp parmesan cheese (optional)

1/2 tsp black pepper

1/2 tsp sea salt

ZOODLES WITH PRAWNS

6 tiger prawns

1 large zucchini

2 tbsp kale pesto

1 tsp freshly grated parmesan cheese

1/2 tsp freshly ground black pepper

1/2 tsp sea salt

METHOD

Using a food processor (do not use blender) add kale leaves, walnuts, pecans, basil, parsley, olive oil, black pepper, & sea salt. Squeeze lemon juice into the food processor to keep the bright green color.

Kale pesto can be stored in a sealed jar for up to two weeks or even in the freezer.

Using a spiralizer (available at Kitchen Stuff Plus) create zucchini noodles.

In a saute pan, add prawns, kale pesto, & toss in zucchini noodles. Only cook for 1-2 mins.

Top with parmesan, black pepper, & sea salt & enjoy.

XO 

Kiran & THE BLANK PLATE

CAUGHT RED-HANDED : RED VELVET BEET WAFFLES

CAUGHT RED-HANDED : RED VELVET BEET WAFFLES

My sister hates beets so I always mask them into red velvet waffles & pancakes. If you've ever worked with beets, you know it can literally leave your hands stained & you eventually are caught red-handed!

I decided to combine similar flavours & do a twist on red velvet with beets. 

This is a healthy version using Stevia sugar, oat or coconut flour instead of white and almond milk. 

INGREDIENTS

2 beets (pureed) 

2 eggs

1 cup oat or coconut flour

1/2 cup almond milk

3 tbsp cocoa powder

3 tbsp dark chocolate chips

3 packets Stevia sugar (4.5g)

1 tbsp baking powder

1 tbsp fat free cream cheese

1 tbsp raspberries

1 tsp Stevia sugar

mint sprig to garnish

sugar-free maple syrup

METHOD

Slice beets into quarters. Boil until fork tender. Puree until smooth. 

In a bowl, combine oat flour, cocoa powder, baking powder, eggs, almond milk and Stevia sugar. Add in beet puree and chocolate chips. Mix well. 

Spray waffle iron with Pam to avoid sticking. Divide batter into equal portions & make waffles. 

In a bowl, mix cream cheese, Stevia and vanilla extract. 

Garnish beet waffles with cream cheese, raspberries and mint leaves. 

XO

Kiran & THE BLANK PLATE