Revitalize Conference 2014 Recipes

Cucumber boats were filled with TRUFFULA CASHEW CHEESE made by Allison Landine in Edmonton. Sold in Red Deer at Purearth Organics: 

cucumber boat

Sage Lemon Cream Parsnip Pasta. This recipe was inspired by my favourite restaurant: PURE FOOD AND WINE! http://www.purefoodandwine.com where my dreams came true to work in the kitchen. 

parsnip pasta

PHOTO BY ROMY YOUNG: http://blogromy.com

Sage Lemon Cream Parsnip Pasta on Bed of Arugula

Yields 5 Servings

Amazing dinner to spoil your guests. Simple Cream sauce... make sure to top with delicious coconut bacon from Noorish Conscious Eatery in Edmonton. http://noorish.ca

 

Parsnip Pasta

5 Parsnips, Spiralized, tossed with juice of 1 lemon and 1/2 tsp sea salt. Leave Overnight

Sage Lemon Cream

2 Cups Cashews

½ Cup filtered water

¼ cup apple Cider Vinegar + 1 Tbsp

1 Medium Shallot

5 Leaves of Fresh Sage

1 Tbsp Fresh Thyme

2 Tbsp Lemon Juice

1 Tbsp Nutritional Yeast

½ tsp Sea Salt

Pinch of fresh Nutmeg

Dressed Arugula

7.5 Cups loosely packed Arugula

2 Tbsp Olive Oil

Sea Salt

PLATING:

1 1/2 Cups Dressed Arugula on Center of Plate

Top with heaping amount of parsnip pasta dressed in lemon sage cream sauce

Garnish with Truffle Oil, Fresh Cracked Black Pepper, Sprinkle of Fresh Thyme and Sage, Coconut Bacon, and Lemon Zest

*Optional sliced Watermelon Radishes (3 per plate)

About Me

Kristin Fraser is a speaker and consultant on natural health, including food preparation workshops and nutritional seminars. Offering you insightful information on leading a healthier, happier life.

 

The contents of this website are for information purposes only and are not meant for the purpose of medical diagnosis, treatment or prescribing of medicine for any disease, or any licensed or controlled act which may constitute the practice of medicine. All subjects on health matters are intended for general well-being.