After a recent yoga class on Long Island, where I live on the weekends, there was hardly anything left at the Northport farmers market. This was fine with me, as fewer options simplify choices for a fresh après yoga lunch! Along with two gorgeous zucchinis, I found squash blossoms and summer garlics.
Here is a really flavorful, totally raw nutrient-dense lunch that is perfect for a hot sunny day:
Here's What You Need:
2 big zucchinis 1 head of summer garlic 1 cup walnuts
1 cup filtered water 2 teaspoons nutritional yeast The juice of 1 small lemon Pinch salt
2 squash blossoms Freshly ground black pepper, for garnish
Here's How To Do It:
Using a vegetable peeler, gently peel the outer layer of the zucchini skin and discard. Then, continue peeling the zucchini until you hit the seed center. Set aside. (Note: Save the zucchini center for a vegetable sauté, hummus or shred in a salad.)
Cut the green top off the garlic and carefully slice the head. (Summer garlic is tough.) Pop the sliced pieces out of the outer skin and drop into a high-speed blender. Add the walnuts, water, nutritional yeast, lemon juice, and a pinch of salt. Blend until the sauce is super smooth.
Pour the sauce into a mixing bowl. Drop the piles of zucchini on top of the sauce. Use tongs to gently toss to coat the tagliatelle. Drop into a serving bowl.
Chiffonade the squash blossoms up to where it starts to turn green. Sprinkle over the tagliatelle and garnish with the tops of the flowers.
Top with freshly ground pepper, if desired. Enjoy!
Lisa Dawn Angerame is a wife, mom, vegan, and yogi. She lives in New York City with her husband and son where she teaches yoga and writes her vegan food blog Lisa’s Project: Vegan.