Today we are celebrating the inner beauty of the ugly duckling of the vegetable world - Celery Root.
Celery Root Pasta Nest w/ Apple Hazelnut Vinaigrette
Inspired by a recipe from the Feb '10 Issue of Bon Appetit
For the Vinaigrette
1 tbsp dijon mustard
2 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp sea salt
1 small garlic clove, minced
1/4 cup hazelnut oil (I used walnut oil today)
2 tbsp olive oil
For the Pasta Nest
1 medium celery root, peeled and spiralized
1 medium fennel bulb, halved & thinly shaved
1 unpeeled Gala apple, cut into matchstick strips
1 tbsp hazelnuts, crushed
1 tbsp flat leaf parsley, chopped
Whisk together the ingredients for the vinaigrette, set aside. Spiralize the celery root, tossing to coat with the vinaigrette. Allow to sit for 15+ minutes to soften. Add in the fennel, apple, hazelnuts and parsley, using your hands to combine. Twirl the pasta mixture on a large fork, creating a big nest and then plate. Garnish with a sprig of fresh parsley, a bit of apple and a dusting of crushed hazelnuts.
Creamy Avocado Soup
from Raw Food Cleanse
1 large avocado
1 1/2 tbsp unpasteurized miso, brown or white
1 tbsp olive oil
1 small lime, juiced
1 tsp fresh rosemary or other herb of choice
1 - 2 cups pure water
diced red bell pepper, pumpkin seeds and freshly cracked pepper for garnish
Apple Citrus Rosemary Infusion
inspired by an article in the March (gardening issue) of Martha Stewart Living
fresh Rosemary sprig
lemon juice & peel
In a French Press, add in the above ingredients. Pour in hot water and let steep for 5 - 30 minutes. Press down the strainer and enjoy.
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