Page 65 - Tracy Anderson Magazine | Spring 2021 Issue

ZOODLES WITH LEMON KALE PESTO (serves 2) COLESLAW (serves 4)

For the Zoodles: 2 garlic cloves INGREDIENTS green cabbage
3 or 4 zucchinis, spiralized 1 lemon, juiced For the Dressing: Peeled carrots, grated
Note: There are several ¼ cup salted pistachios, 6 Tbsp apple cider ½ cup yellow onion,
ways to spiralize zucchini: roasted vinegar finely chopped
using a spiralizer
(handheld saves space), ½ cup olive oil 1 cup extra virgin olive 2 Granny Smith apples,
a julienne peeler, a ¼ cup Parmesan cheese, oil grated
mandolin, or a food freshly grated 1 Tbsp Dijon mustard Salt and pepper to taste
processor with a spiralizer
disk. Keep it raw for fresh, Salt and pepper to taste 1 Tbsp caraway seeds Salted peanuts (optional)
crunchy texture. Pinch of red pepper flakes For the Slaw:
For the Pesto: (optional) 2 cups each red and
3 cups kale, stems
removed
For the Dressing:
1. In a small bowl, whisk together vinegar, olive oil,
For the Pesto: mustard, and caraway seeds until combined.
1. Add kale, garlic, lemon juice, pistachios, and olive For the Slaw:
oil to the bowl of a food processor. Salt and pepper to 1. Toss cabbages, carrots, onions, and apples together
taste, and add red pepper flakes (if using). Process until in a bowl and cover with dressing. Mix well and
smooth. refrigerate until ready to serve.
2. Mix pesto with spiralized zucchinis, and enjoy! 2. Salt and pepper to taste. Garnish with peanuts (if
using).

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