Creamy Tahini Raw Pasta

Wow. I have been feeling so much better lately about my nutrition schooling. Remember on a few posts back the mess I was feeling about choosing a great nutrition school and feeling a little lost on where I want to be headed in the nutrition world? After doing much research, being lucky and having the opportunity to speak and write to well recognized successful nutritionists, and reading blogs, I feel very confident on the schools and programs I have chosen so far for my nutrition education. I have noticed something interesting about myself from doing this. I am not someone who needs to have things planned on a day to day basis. I tend to go with the flow and let things happen naturally. However, with my future education, I have noticed that I need to have something planned to feel confident and relaxed. A lot of family members and friends have told me to relax, I am still young, I will figure it out throughout the years, etc. But this was not helping me feel relaxed. I learned that I like to at least have a GOOD clear idea of where I want to be headed. If I have a goal set in my head and have a good idea of what I want to do with my professional life, then this helps me to begin taking action to work towards my goal. If I don’t have a good idea of what I want to do, then I feel less motivated to take action and have no idea where to start. Does this make sense? Do you relate to this? Sooo! I am very happy to say that right now, I want to strive towards becoming a Certified Nutrition Specialist or a Certified Clinical Nutritionist. Those are the top credentials to get to be a nutritionist, and that is what I am looking for. I also have the Registered Dietitian route in the back of head, but I am not considering it as much. That’s for another post.

So here is a clear path I have for myself thanks to so much help from my mom. I will most likely be attending Bauman College in the next couple of months to learn about Holistic Nutrition and earn my Holistic Nutritionist Consultant certificate. While attending Bauman, I will also be taking classes at a community college to finish my pre requisite classes to get into Bastyr University! So excited for this! I have heard great recommendations from professionas in the natural health field about Bastyr and I read that it is a well respected and the only accredited university where they teach holistic nutrition. I will be getting my Bachelors in Nutrition at Bastyr and planning to continue to get my Masters. What I really hope to do with my nutrition education is to do consultations with people, work for small and big companies, contribute to nutrition magazines, and reach many people! My main dream though, which I’ve had for so long, is to help the needy in South America. I would love to help the needy anywhere, but mainly in South America, which is my land.

Knowing all of this now, I feel so much better and excited.

For now, I will continue to help you in reaching better health with vibrant recipes and inspirational moments.

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This beautiful warm sunny morning…in January… I finally went to the Farmers Market and bought lots of goodies. I came home with the most dark purple Blood Oranges (my candy!), sweet and dark Pomegranates, a crisp Asian Pear, ripe Kiwis, and Yacon syrup, I can’t wait to start using the Yacon Syrup I bought. The grocery stores in my area don’t carry Yacon Syrup so my eyes widened when I saw it at the raw food booth at the farmers market. I had to do a few more things after I left the farmers market and since it was warm outside I couldn’t leave the Yacon Syrup in the car. I walked everywhere with a jar of Yacon Syrup in my purse. I think I am your only friend who walks around with exotic superfoods in their purse.

Lets move on to dinner.

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Another delicious, vibrant, and nourishing meal. You can enjoy this raw pasta on its own as a very light dinner, or use it as a side for any dish. My parents enjoyed this with a savory crusted baked chicken. Since I was not in the mood for protein, I had it with a big salad and a delicious avocado. This pasta is a digestion pleaser. It is filling but will not sit heavy on your gut. High in fiber and very gentle to digest compared to the whole- grain and corn based pastas.

Try it (serves 2-3)

For the Pasta

-3 medium straight in shape zucchinis.

-1 carrot.

-1/2 red bell pepper, diced.

-2 green onions, finely chopped.

-3 tablespoons chopped parsley.

– a scant 1 teaspoon white or black sesame seeds for garnish 

Peel the green zucchini skin off you don’t want this part. With a vegetable peeler, peel the white part of the zucchini to get white alfredo noodles. Set in a big bowl. Now peel half of the carrot to get noodle strands. Add to the bowl a long with the red bell pepper, green onions, and parsley. Set aside.

Tahini Dressing (semi raw)

-3 tablespoons Tahini Butter

-1 1/2 tablespoons Extra Virgin Olive Oil

-2 tablespoons lemon juice

-1 tablespoon Maple Syrup

-1/2 tablespoon Tamari sauce

-1/2 tablespoon finely chopped Shallot.

-1/2 teaspoon minced garlic

-1/4 teaspoon Onion powder

-1 to 1 1/2 tablespoons water, depending how thick you want it.

Throw everything in the blender, except for the olive oil. Blend well. Now add the Olive Oil and blend on the lowest speed till well incorporated. Pour as much as the dressing you’d like into the bowl with veggies and mix well. It’s ready to serve!

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