Eat With LB

TAHINI-PICKLE DRESSING

Love pickles? Don’t throw away your pickle juice! This is the ultimate hack for a creamy and delicious dressing AND a great way to get probiotics, vitamin K, protein and fiber. Fermented pickles support hydration and balance electrolytes, ward off muscle cramps and help to keep your gut microbiome healthy and balanced.

Ingredients

1/2 half quart of pickle brine

1/2 jar tahini

1-2 small Persian cucumbers

squeeze of lemon (optional)

Combine ingredients in your high speed blender until blended. Enjoy!

SLB KITCHEN: SUMMER ROLLS

When it’s hot, and humid outside, all I want are SUMMER ROLLS.

They’re light and stuffed with fresh herbs and cold crisp veggies…they’re just SO good. You can use whatever fillings you want (like, shrimp and avocado), but there’s something about the basic that I can’t get enough of.

Ingredients

  • 1 1/2 cups julienned veggies (I like cucumber, zucchini, carrots, and bell pepper)

  • 1 bunch fresh cilantro

  • 1 bunch fresh mint

  • 1/2 cup vermicelli noodles

  • 8-10 whole spring roll rice papers

  • These are great just as veggie, but adding cooked shrimp, cooked ground chicken, or spiced cooked tofu are all good options to bulk them up.

Peanut Sauce

  • 1/3 cup creamy peanut butter

  • 1 Tbsp soy sauce (tamari or Bragg liquid aminos if gluten-free)

  • 1-2 Tbsp honey (depending on preferred sweetness)

  • 1 Tbsp fresh lime juice

  • 1 Tsp Sriracha

Directions

  1. Start by preparing vermicelli noodles per the package, drain and set aside.

  2. Whisk all peanut sauce ingredients. Add hot water to thin if necessary 

  3. Immerse rice paper in a skillet of hot water to soften for about 10-15 seconds.

  4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 

  5. Place a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs on the bottom third of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

  6. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

  7. Serve with peanut sauce and sriracha or hot sauce of choice.


GAME DAY SPREAD

We are so excited! Go Birds! I’ll be at Joy’s on Sunday and I’m sharing my go-to sides, minus my main which is always my homemade meatballs. I’ll be real- Bob’s cooking (he should have been a chef) and we’ll probably order Boos Philly cheesesteaks, too.

I’m in love with a spicy, chunky guacamole and have been known to get after some wings too... but game day eats are always best in moderation. I dabble but I don’t indulge too much and I always keep my side dishes healthy.

The Super Bowl will on air for almost 4 hours Sunday, so here’s a few options I’m making for some crunch, some umami, and some sweetness that will leave not leave you bloated on Monday.

VEGGIE SPRING ROLLS

Image via Getty Images

Image via Getty Images

Ingredients

  • 1 1/2 cups julienned veggies (I like cucumber, zucchini, carrots, and bell pepper)

  • 1 bunch fresh cilantro

  • 1 bunch fresh mint

  • 1/2 cup vermicelli noodles

  • 8-10 whole spring roll rice papers

  • These are great just as veggie, but adding cooked shrimp, cooked ground chicken, or spiced cooked tofu are all good options to bulk them up.

Peanut Sauce

  • 1/3 cup creamy peanut butter

  • 1 Tbsp soy sauce (tamari if gluten-free)

  • 1-2 Tbsp agave or honey (depending on preferred sweetness)

  • 1 Tbsp fresh lime juice

  • 1 tsp Sriracha

Directions

  1. Start by preparing vermicelli noodles per the package, drain and set aside.

  2. Whisk all peanut sauce ingredients. Add hot water to thin if necessary 

  3. Immerse rice paper in a skillet of hot water to soften for about 10-15 seconds.

  4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 

  5. Place a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs on the bottom third of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

  6. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

  7. Serve with peanut sauce and sriracha or hot sauce of choice.

BELL PEPPER "NACHOS"

Image via FoodGawker

Image via FoodGawker

Ingredients

  • 4 bell peppers, cut into small wedges

  • 2 tbsp. extra-virgin olive oil

  • 1/2 tsp. ground cumin

  • 1/2 tsp. chili powder

  • 1/4 tsp. garlic powder

  • Kosher salt

  • Freshly ground black pepper

  • 2 1/2 c. shredded cheese (Monterey Jack,

  • cheddar, or any vegan option will work)

  • 1/2 avocado, sliced

  • 1 c. salsa (I like pico de gallo)

  • 1/2 c. pickled jalapeño slices

  • Lime wedges, for serving

Directions

  1. Preheat oven to 425° and line two small baking sheets with foil.

  2. Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.

  3. Top bell peppers with both Monterey Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.

  4. Top with avocado slices, salsa, and pickled jalapeños. Squeeze a lime wedge on top and serve with more lime wedges.

DRUNKEN STRAWBERRIES

Ingredients

  • 2 pounds strawberries

  • 1 tablespoon agave

  • 1/2 teaspoons kosher salt

  • 1 cup tequila

  • 1 lime , juiced and zested

Directions

  1. Trim strawberries and cut them in half.

  2. In a large bowl add the strawberries, agave, salt, tequila, lime juice and zest together.

  3. Let sit for 20 minutes before serving. These are great as a garnish for a cocktail, or on their own. Make sure you have a DD!

BIKINI DRESSING

Many of you probably remember the always sold out Bikini Kale Salad. it was simple - Just massaged kale and cherry tomatoes - But it was the dressing that made it next-level. I make this dressing fresh everyday and it’s so good, it’s literally drinkable. There’s no hard measurements for this. Play around and find your perfect blend.

Ingredients

1-2 tbsp Olive Oil

1-2 tbsp Nutritional Yeast

1 quarter sized splash of Bragg Liquid Aminos

1 fresh lemon, squeezed

Pepper to taste

PIZZASALAD

pizzafinal2.jpg

Invite the girls over and make this recipe! I’ve been making this since the beginning of quarantine and it’s become a staple. The crust is made with Cassava flour which is a grain-free, whole food based flour. It’s awesome because it mimics gluten so the crust fluffs up. It’s made by dehydrating and then grounding the cassava root. After the crust has cooked and cooled you literally just top the crust with your favorite salad dressing, salad combo, crushed red pepper and serve. Everyone in the house loves it. Enjoy!

EatWithLBSaladPizza

Cassava Pizza Crust Ingredients 

  • ½ cup warm water

  • 1 packet (2 ¼ teaspoons) active dry yeast (I like Red Star Brand)

  • 1 tablespoon honey 

  • 1 cup Otto's Naturals - Cassava flour

  • 5 tablespoons arrowroot flour

  • 1 tablespoon coconut flour

  • 1 teaspoon salt

  • 1 egg white

  • ¼ cup olive oil (I’ve been using Wonder Valley but anything will do)

Instructions  

  1. Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad.

  2. Mix dry ingredients in large mixing bowl to combine.

  3. Lightly whisk egg white and olive oil together in a small bowl.

  4. Add egg mixture and activated yeast to the dry ingredients.

  5. Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and let rise for 1 hour. It will not double in size, but it will rise a little.

  6. Once dough has risen, preheat oven to 550. Preheat pizza stone or baking sheet.

  7. Place the dough on parchment paper and roll dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.

  8. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

  9. Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes.

Recipe Notes:

Serves: 4

Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins
Total Time: 1 hr 25 Minutes

COCO CHIP MINT NICE CREAM

Kick your summer ice cream habit with this fresh and minty dairy-free version.

COCO CHIP NICE CREAM

2 CANS FULL FAT ORGANIC COCONUT MILK (CHILLED OVERNIGHT)

7 ORGANIC MEDJOOL DATES (SOAKED IN WARM WATER)

1 TSP ORGANIC VANILLA EXTRACT

1 TSP MATCHA

2 TSP MINT EXTRACT OR HANDFUL OF FRESH MINT, CHOPPED

¼ CUP CACAO NIBS OR DARK CHOCOLATE CHUNKS

1 CUP COCONUT WATER

2 TBSP COCONUT BUTTER

PINCH OF SEA SALT

Separate the liquid from the coconut cream by flipping the coconut milk cans, opening from the bottom and pouring out the liquid. Reserve one cup of the liquid. Add the coconut cream to a chilled bowl and whip with a whisk. Add the soaked dates, vanilla, mint extract, coconut water, salt and coconut butter to a high speed blender and blend until combined. Once combined add in the whipped coconut cream and blend until combined. Transfer mixture to a container and fold in the cacao nibs or chocolate chunks. Freeze for 4-6 hours, stirring halfway to ensure light consistency.

CHOCOLATE SHELL

⅛ CUP CACAO

¼ CUP COCONUT OIL (MELT TO LIQUID)

2 TSP HONEY

SPLASH OF VANILLA EXTRACT

PINCH OF SEA SALT

Place ingredients into a bowl, blender or food processor. Whisk or blend ingredients until combined. Consistency should be that of chocolate syrup. Pour over ice cream or frozen desserts.

SLB TABBOULEH

A never-fail and full of fresh herbs salad that you can eat every day of the week come summer…

2 cups quinoa, cooked 

1 cup cherry tomatoes, sliced or halved

1/2 cup persian cucumber, sliced 

1/4 cup green onion

1/4 cup parsley

1/4 cup mint

2 tablespoons olive oil (I love Wonder Valley)

Salt and pepper to taste

Generous squeeze of lemon

 

Cook quinoa ahead of time then allow it to cool before preparing the rest of the dish. 

Finely chop mint, parsley, cucumber and set it aside in a large bowl. Finely chop the green onion and add it to the same bowl with the parsley, mint and cucumbers. Finely slice cherry or grape tomatoes in half and then add the tomatoes to the bowl along with the cooked quinoa.

Drizzle with olive oil, lemon juice, salt and pepper. Toss, season to taste, and serve!

Tuna Collard Wrap

A long time staple of mine that’s also in our meal plan. Our tuna collard wrap is protein-packed and full of flavor but not at all fishy.

Ingredients

1 5 oz can of sustainable tuna

1 collard

1 tbsp dijon mustard

1/4 avocado

1 hard-boiled egg, diced

1 dill pickle spear, diced

2 tbsp carrot, julienned or diced

2 tbsp celery, diced

salt and pepper to taste

Instructions

Tuna Wrap

  1. Trim collard green stem so it's thinner and easier to roll. Set aside.

  2. In a small bowl add tuna, diced egg, pickle, celery, carrot, avocado, and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.

  3. Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold bottom up and then fold sides inward or reverse. Cut in half if eating immediately.  Wrap in wax paper and store in fridge if batching.  

INTUITIVE EATING

IntuitiveEating.png

Michael Pollan says to “eat food, not too much, mostly plants.” Dr. Atkins suggested, “eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating.” In French Women Don’t Get Fat, Mireille Guiliano writes “French women love bread and would never consider a life without carbs.” And then there’s J. Lo challenging her 93 million Instagram followers to cut sugar, carbs, condiments, most fruits, alcohol and dairy from their diet for 10 days to become super lean.

I’m not necessarily knocking any of this as purely bad advice, but it definitely can become very overwhelming trying to weed out the good from the wack when it comes to our diet. When I say diet here, I should clarify that I mean purely the food that we eat on a daily basis rather than a restrictive set of behaviors.

I love sharing recipes with you, and try to give some insight into what I eat both here on the blog and also via Instagram. In my opinion, food can be nourishing, fun, and communal which is why I like to post photos and share interesting seasonal ingredients that I’m loving. What I never want to do when sharing my food ideas or even meal plans for challenges is to make you feel anxious or overwhelmed with respect to your relationship with food. IF you’re actively trying to lose weight, take this all with a grain of salt, as I strongly believe in the science of proper portion sizes, calorie counting, and listening to your body’s cues - like, stopping or slowing down when you take that first big inhale (if you’ve been on Activation with me, you’ve heard all this).

With all that being said, I wanted to talk about Intuitive Eating, an approach to nutrition that respects your body and aims to break a toxic diet mentality. An intuitive eater is defined by a few main behaviors (there are actually 10 principles  to the approach but we’ll focus on just a few here):

  • Makes food choices without experiencing guilt or an ethical dilemma

  • Honors hunger

  • Respects fullness

  • Enjoys the pleasure of eating

Sounds simple, right? Not so much if you’re a person who has chronically restricted food or weight cycled over the years. Without realizing, we internalize so many aspects of diet culture like categorizing foods as Good/Clean versus Bad/Sinful. Breaking yourself of that mindset is one of the first steps toward eating intuitively and growing a respectful relationship with food.

Another key component is discovering what hunger feels like to you. Intuitive eating encourages you to discover what your personal cues for satisfaction and fullness feel like, and meet those needs. Also, it can help you realize that allowing yourself to become excessively hungry sends all of your intentions of moderate, conscious eating running for the hills. Determining your biological signals and respecting them is important (and not always easy to do)!

Intuitive Eating also stresses the importance of finding fun, happy ways to move your body. If you’re reading this, I hope Studio LB is that positive method for you. By this approach, exercise is supposed to energize you rather than punish your body. If you’re using exercise only as a way to lose weight or to justify eating more food, you will not stick with it and you will inevitably be disappointed.

Finally, food should taste good and be enjoyable to eat. What is the point otherwise? Try savoring your meals and choosing ingredients that make you happy and energized. Keep in mind, this does not have to be the exact same every day. You are the expert of your body, and only you can decide what fullness and satisfaction mean to you.

If finding a balanced, positive approach to eating feels like too much to take on alone, ask your doctor for a referral to a registered dietitian or check eatright.org  for the Academy of Nutrition and Dietetics. 

You can read up on the full Intuitive Eating approach in Evelyn Tribole and Elyse Resch’s book, originally published in 1995. 

I’m excited to share my personal tips with you this week and I’m always here to chat all things food, ingredients, and recipes on the Studio LB hotline 424-327-5470.

SLB ORZO SALAD

One of the easiest ways to get your kids (or you!) to eat more fresh or roasted veggies is by making a simple and delicious orzo salad. I like to keep it lighter and sprinkle mine over greens and serve it pasta-heavy for Mars.

This week’s recipe is a standard one for me. Ingredients are: orzo, roasted zucchini, and cherry tomato, feta, and roasted pine nuts for crunch along with a great olive oil (I love Wonder Valley).

Cook the orzo and set aside. Roast the veggies for 12-15 minutes until tender. I like to pop pop them under the broiler for a minute to crisp them up. Mix together and add salt and pepper to taste.

SLB SUMMER SALAD

INGREDIENTS 

  • 1 large cantaloupe, cut into cubes (abt 3 cups) - The melon should be heavy and fragrant.

  • 1 English cucumber, ends trimmed, thinly sliced

  • 2 large handfuls cherry or grape tomatoes, halved

  • 1/4 cup fresh mint leaves, torn or thinly sliced

  • 1/2 - 2/3 cup crumbled vegan feta cheese - Homemade or store-bought.

DRESSING

  • 2 tablespoons fresh lemon juice

  • 1-2 tablespoons maple syrup

  • 2 to 3 teaspoons harissa paste.

  • sea salt

  • freshly ground black pepper

INSTRUCTIONS 

  • Combine the cantaloupe, cucumber, tomatoes, and mint in a large bowl.

  • In a small bowl whisk together the lemon juice, maple syrup, olive oil, less harissa, and a generous pinch of salt and pepper. Taste and then add more harissa, if desired. Drizzle about half of the dressing on the salad and toss to combine. Taste and add more dressing, salt, pepper, and/or lemon.

  • Top with crumbled feta. Refrigerate for 1 to 2 hours to allow the flavors to marry. Serve cool or at room temperature.

NOTES

Substitutions Watermelon is a good replacement for the cantaloupe.If you need to use a regular cucumber instead of English, I recommend peeling it. Then slice in half lengthwise, scoop out the seeds, and cut into half moons.

Serving and Storage The salad is best eaten a few hours after it's made, cool or at room temperature. Leftovers till taste great the next day, but after day 2 the mint and tomatoes will look a bit sad. Store in an airtight container in the refrigerator. *Recipe lightly adapted from Summer Melon Salad on Food52.

LAUREN'S Super MINERAL BROTH

LAUREN'SMINERALBROTH.jpg

After drinking and selling bone broth for many years, I felt it was time for an upgrade. I still love bone broth but this super mineral broth is lighter, nutrient-dense, alkaline, plant-based, anti-inflammatory and perfect for warmer month or whenever you need some comfort. I like to prep and cook a batch on Sunday and enjoy a cup every morning after lemon water and coffee. Give it a shot, you’ll love the umami flavor. This recipe makes approx. 6 quarts.

Ingredients

8 quarts filtered water (I prefer alkaline) 

1 teaspoon Bragg Liquid Aminos or sea salt

6 unpeeled carrots, cut into thirds

1 unpeeled white onion, quartered

1 bunch of celery, cut into fourths

3 unpeeled Japanese sweet potatoes, quartered

1 entire leek

3 unpeeled cloves of garlic, cut in half

1 bunch fresh parsley 

1 8” strip of kombu

2 bay leaves

10 black peppercorns

2 tablespoons MCT oil (optional)

1 tablespoon cayenne (optional)

1 tablespoon turmeric (optional)

*I also like to add sliced fresh jalapenos

Prep & Cook

Rinse and cut all veggies, including the kombu. I like to use Veggie Wash. In a large stockpot, combine veggies, kombu, turmeric and cayenne (optional). Fill the pot with the water to 2” below rim, cover, and bring to a boil.

After you bring broth to a boil, remove lid, and decrease heat to low, and simmer, uncovered, for three-four hours…The longer the better. As the broth simmers, you’ll need to add more water if the veggies begin to show. Then, strain the broth through a large, coarse-mesh sieve then add MCT, Bragg or salt to taste. Let cool to room temperature before refrigerating or freezing.

Prep Time: 15 minutes
Cook Time: 3 - 4 hours
Storage: Store in an airtight container in the refrigerator for a week or in the freezer for 4 months.

SAVORY EGGS

My friend Jess turned me on to this and it’s become a favorite …for dinner. There are endless variations and you just can’t go wrong.

Ingredients

  • 1 tsp coconut oil

  • 1 tsp rice vinegar

  • 1/2 cup almond or coconut milk (carton not can)

  • 1/2 cup "quick-cooking" steel-cut oats

  • 1 large egg

  • Splash of white vinegar

  • 1 pinch sea salt

  • 1 tbsp tamari or Bragg Liquid Aminos

  • 1 tbsp thinly sliced scallions

  • 1/2 tsp sesame seeds, to garnish

Directions

1. In a small saucepan, melt coconut oil on medium heat. Add a few handfuls of spinach or arugula, cooking until soft.


2. Add rice vinegar and toss again. Let cook another 2 minutes or so until wilted. Remove from heat and set aside


3. As spinach and whatever veggies you use are cooking, heat the almond milk with added 1/2 cup of water to boiling in a medium pot.


4. Once boiling, lower heat to a simmer and add oats. Stir, then cover. Stir occasionally and keep an eye on it to keep it from boiling over (the milk likes to foam up from the heat), cooking until desired thickness. about 10 to 12 minutes.


5. Towards the last few minutes of cooking, poach the egg: In a small pot, bring water to a boil with a splash of white vinegar and a pinch of salt. Crack egg open into a small dish. Once water is boiling, reduce to a simmer and use a spoon to get the water going in a swirling motion. With a gentle flick of the wrist pour egg directly into the middle of the pot. Let cook for 2 to 3 minutes, until the white has firmed up but the yolk still feels runny when poked with your finger.


6. When oats are done, place into a bowl. Top with spinach. Pour over tamari and scatter scallions all over. Add the poached egg on top. Sprinkle with sesame seeds to garnish. Enjoy!

COMPLETE PROTEINS

Image via Getty

Image via Getty

This week I’m sharing one of my favorite weekly meals with members, SLB Rice & Beans. It's easy to make, has a delish creamy risotto-like feel and it's perfect for fueling your body with the exact balance of "complete protein," meaning it contains everything your body needs to function well. A little more about complete proteins…

What is a Complete Protein?
In case you don’t already know, a complete protein contains a full lineup of nine essential amino acids our bodies can’t create, so we must get them from what we eat. In addition to whole grain and bean combos, you can also get protein from fish, lean meats, and plant sources like nuts, lentils, and seeds (however, most of those plant-protein sources alone are "incomplete" proteins). 

What you need to know about protein:
Each protein in our body is made up of 20 amino acids, and 11 of those we can create in our systems, but the other nine we need to get from food sources. So that is where the word "essential" comes from since it's essential that we eat them on a regular basis.

Brown Rice Is Best:
Most of the world eats white rice. It’s inexpensive to grow, easy to cook and filling. Is it processed? Yes, kinda like pasta. Both white rice and white pasta are pretty much the same in terms of nutritional content. One third of a cup of cooked rice and cooked pasta (which is one carb serving) contains about the same amount of calories, carbohydrate, protein, fat, sodium and potassium.Will it kill you? No, but processed foods cause inflammation (bloat). Brown and wild rice has more fiber and nutrients than white rice, so I always recommend brown rice with your SLB rice and beans. It’s unprocessed and contains both the bran and germ which makes it a complex carbohydrate, so it takes your body longer to break  down, keeps your insulin response lower, and your bod bangin'. 

SLB MUSHROOM TACOS

Inspired by all things Mexico and Activation right now, we’re sharing our new favorite veggie tacos with you this week. Delicious wrapped in corn tortillas, bibb lettuce or a collard.

1 lb chanterelles (or mixed) mushrooms, chopped.
2 tbsp avocado or olive oil
2 tbsp fresh lime juice
1 tbsp dried oregano
1 tbsp onion powder
2 tsp garlic powder
2 tsp cumin
2 tsp coconut sugar
1 1/4 tsp kosher or sea salt
1/2 tsp cayenne

Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Prep
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.

Build
Build tacos with tortillas, butter lettuce or collard mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

SLB BUTTERED NOODLES

A healthier and butter-less dairy-free version of everyone’s favorite. It becomes more delish as it sits. This makes enough for 12-16 oz pasta. If you’re using kelp or zucchini noodles you won’t need as much. Store excess in the fridge for up to one month.

Ingredients

  • 1 cup raw pine nuts

  • 6 tbsp evoo

  • 3 tbsp fresh squeezed lemon juice

  • 1 tsp sea salt

  • Pepper to taste (optional)

  • Crushed red pepper (optional)

Make

Warm a medium skillet over medium heat for about 2 minutes. Add the pine nuts, reduce the heat to low and toast, stirring frequently, for approx 5 minutes until golden. Transfer pine nuts to high speed blender or food processor and add the EVOO, lemon juice and salt. Blend until smooth, scrape the sides and blend again. Pour the sauce over pasta, mixing it in and over all the noodles. Pepper and crushed red pepper (optional) to taste. I love to top it with cilantro for freshness and greenery.