Description This Conscious Kitchen episode features a 2 course simple summer recipe of Mango Salsa and Zoodles with pumpkin seed pesto. Below are some delightful highlights: ?? Mango Salsa Preparation: The hosts start by making mango salsa with two types of mangoes, Irwin and Alphonso. They demonstrate cutting techniques to avoid the pit and prepare a fine dice for the salsa. ?? Toasting Pumpkin Seeds: Pumpkin seeds are toasted to bring out their flavor and then cooled before being used in the pesto. ??? Salsa Ingredients: The salsa ingredients include two cups of diced mango, a quarter cup of red onion, a Thai chili, a teaspoon of apple cider vinegar, a teaspoon of salt, and a cup of chopped cilantro. ?? Making Pumpkin Seed Pesto: The pesto is made with half a cup of hemp seeds, two packed cups of spinach, juice and zest of one lemon, one cup of fresh basil, two cloves of garlic, six tablespoons of nutritional yeast, toasted pumpkin seeds, and a drizzle of olive oil blended with water to achieve the right consistency. ?? Combining and Adjusting: The pesto is blended until smooth, with adjustments for seasoning and consistency. The finished pesto is bright green and packed with nutritional value. ?? Zoodles Preparation: The hosts demonstrate using a spiralizer to make zucchini noodles (zoodles). They explain the importance of using raw zoodles for a crunchy texture and to avoid mushiness. ?? Kitchen Hack for Tomatoes: A quick kitchen hack is shown for slicing cherry tomatoes using two lids and a serrated knife, making the process faster and easier. ??? Mixing and Serving: The zoodles are mixed with the homemade pesto, and cherry tomatoes are added. The dish is plated and garnished with more pesto as needed. ?? Taste Test: The hosts taste the completed dishes, with the fresh, light, and summer flavors of both the mango salsa and zoodles with pumpkin seed pesto- the evening is a great success!

Event Date 6/25/2024

TRT 00:24:12