Depending on where you live, new fresh foods are appearing in the markets every day. If you are able to get to a farmer’s market, try to take advantage of the local produce and goods that you will find there. Try tasting different vegetables in a new combination either cooked or raw in crispy flavorful salads. Try making your own dressings with parsley, cilantro or other fresh herbs.
An easy way to create a whole meal is to steam, roast, or lightly sauté vegetables to mix in with whatever pasta you can eat- be it made of rice, quinoa, millet or buckwheat. If you are not eating any grains right now, don’t forget you can make spaghetti strands from baked spaghetti squash. You can also make ‘noodles’ from thinly sliced, steamed until soft but not soggy- eggplants, zucchini, or yellow summer squash.
Use the non dairy pesto recipe from the book, or drizzle a little flax seed oil or olive oil and/or balsamic vinegar or lemon juice on top for flavor, add in a little crushed garlic, and/or capers, and you have Pasta Primavera. If not using pesto, (the nuts and seeds are your protein and fat) add in some diced meat or fish, reheated with the vegetables or freshly cooked. Salt and pepper to taste for a complete fresh tasting spring meal. Enjoy!