Yana
11-15-2007, 11:22 AM
I made this last night to have for lunch today at work, just finished and WOW! I did not expect it to be so good!!
Marinade:
I made a sweet basil dressing inspired by Bonobo's, I did not write it down or have exact amounts, i made it to taste, pretty much winged it. I found this one which is similiar (i used much less oil in my version, more water, no pepper, agave instead of honey, and i am certain Bononbo's doesn't contain garlic but i added a little to mine):
Sweet Basil Dressing
By Dr. Ben Kim
Ingredients:
1 cup of roughly chopped fresh basil leaves
2/3 cup of cold pressed extra virgin olive oil
3 tablespoons of water
2 teaspoons of unpasteurized or raw honey **agave**
3 1/2 tablespoons of freshly squeezed lemon juice
1 clove of garlic, pressed or finely minced
Sea salt and pepper, to taste
Directions:
Blend all ingredients in a blender or food processor until creamy. Use immediately or store in an air-tight container for up to two weeks in the refrigerator.
Add this as a marinade to spiralizer yam(s) (i used 1), in a shallow container, just enough to ensure the "pasta" can soak, not covered by too much
I lightly drained it this morning, so it is just slightly moist, very little excess
Please let me know how you liked it if you try it!!
Marinade:
I made a sweet basil dressing inspired by Bonobo's, I did not write it down or have exact amounts, i made it to taste, pretty much winged it. I found this one which is similiar (i used much less oil in my version, more water, no pepper, agave instead of honey, and i am certain Bononbo's doesn't contain garlic but i added a little to mine):
Sweet Basil Dressing
By Dr. Ben Kim
Ingredients:
1 cup of roughly chopped fresh basil leaves
2/3 cup of cold pressed extra virgin olive oil
3 tablespoons of water
2 teaspoons of unpasteurized or raw honey **agave**
3 1/2 tablespoons of freshly squeezed lemon juice
1 clove of garlic, pressed or finely minced
Sea salt and pepper, to taste
Directions:
Blend all ingredients in a blender or food processor until creamy. Use immediately or store in an air-tight container for up to two weeks in the refrigerator.
Add this as a marinade to spiralizer yam(s) (i used 1), in a shallow container, just enough to ensure the "pasta" can soak, not covered by too much
I lightly drained it this morning, so it is just slightly moist, very little excess
Please let me know how you liked it if you try it!!