Alkaline Recipe Video #1: Raw Alkaline Zucchini Wheels with Pesto

zucchini

Hi guys

In this first Alkaline Recipe Video, new Energise contributor, Chef Sal shows us how to make his delicious Alkaline Zucchini Wheels with Pesto. As you can see from the video, Chef Sal is a genius. I am SO excited about sharing more of his incredible video recipes with you over the next few weeks and months!

Leave a comment below if you have a question – either myself of Sal will answer all of them!

And if you like this – LIKE ME on FaceBook – more recipes and special resources will be posted there!

Ross

Note: in case you don’t have a dehydrator, Chef Sal recommends:

Alkaline Diet Recipe Book Banner1. Probably the best way is to quickly flash saute them in a pan on a stove or a hot plate. You can flavor the zucchini strips in the oil and seasonings before you put them into the pan. Just lay them in a medium-high heated pan for about 10 seconds, turn them over for another 10 seconds and remove.

2. Or–blanch quickly in boiling water to make zucchini strips pliable, then IMMEDIATELY put into ice water to shock to prevent further cooking. Dry them. Only problem here is that the zucchini has no taste, so you have to flavor them by putting them in a mixture of oil, garlic powder and sea salt. Let them absorb the flavoring for a bit. Pat them dry before moving on to the next step.

3. Another way–but not the best–is to put them into the oven at the LOWEST setting that the oven will allow (dehydrator is from 105 to 110 degrs. … my oven will go down only to 170 degrs…) and watch the timing to get the zucchini strips to aldente… no more. You can’t leave the strips in the oven very long. With this method you can also season ahead of time.

However, you will lose a major portion of the enzymes with any of these methods.

I noticed you specifically asked about the zucchini… these methods may be the same for other items as well, but we’ll have to figure it out. It really is the matter of enzyme retention that we’re talking about.

Of course, the recipe still works with a completely cooked zucchini strip for those that prefer them cooked!

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  1. Pingback: Live Energized » Alkaline Recipe Video #2: Raw Alkaline Red Pepper Sauce

  2. Pingback: Alkaline Recipe by Chef Sal: Red Pepper Sauce [video]

  3. Ross Reply

    IMPORTANT:

    Hey guys – here is Chef Sal’s suggestions for this recipe sans dehydrator:

    1. Probably the best way is to quickly flash saute them in a pan on a stove or a hot plate. You can flavor the zucchini strips in the oil and seasonings before you put them into the pan. Just lay them in a medium-high heated pan for about 10 seconds, turn them over for another 10 seconds and remove.

    2. Or–blanch quickly in boiling water to make zucchini strips pliable, then IMMEDIATELY put into ice water to shock to prevent further cooking. Dry them. Only problem here is that the zucchini has no taste, so you have to flavor them by putting them in a mixture of oil, garlic powder and sea salt. Let them absorb the flavoring for a bit. Pat them dry before moving on to the next step.

    3. Another way–but not the best–is to put them into the oven at the LOWEST setting that the oven will allow (dehydrator is from 105 to 110 degrs. … my oven will go down only to 170 degrs…) and watch the timing to get the zucchini strips to aldente… no more. You can’t leave the strips in the oven very long. With this method you can also season ahead of time.

    However, you will lose a major portion of the enzymes with any of these methods.

    I noticed you specifically asked about the zucchini… these methods may be the same for other items as well, but we’ll have to figure it out. It really is the matter of enzyme retention that we’re talking about.

    Of course, the recipe still works with a completely cooked zucchini strip for those that prefer them cooked!

    —-
    Ross
    http://facebook.com/energiseforlife

    • Chef Sal Reply

      Hello everyone,
      Thank you for all the nice comments.. many of you have questions about dehydrators. It is a piece of equipment that “cooks” food at a very low temperature (b/w 105 to 110 degrees), so that the food is still considered to be “raw”. By cooking at that low a temperature, it is believed that the majority of the enzymes and nutrients remain in the food. If you’ve ever had dried fruits or vegetables, many times they have been dehydrated (the moisture is removed). All of the recipes that I will share with you that are “raw”, may also be cooked in the ways that Ross posted for you. Thanks for having me!

  4. Susie Reply

    Great recipe…if you have a dehydrator!! Never heard of it; any other ways of doing the courgettes?

  5. Trish Reply

    Who will answer our questions?

  6. Alison McLean Reply

    Sadly I agree with others. Great recipe but how many people have a dehydrator?

  7. Jenn Reply

    Thanks Ross and Chef Sal for this! I’m a newbie to alkaline eating and way of life and I really appreciate the great information you post Ross. Very helpful/supportive. Looking forward to reading more and more. Cheers! Jenn

  8. Vinnie D'Andraia Reply

    Chef Sal is fantastic. His videos make my mouth water. He has renewed my interest in the alkaline diet with excellent recipes.

  9. Trish Reply

    But the video is not done–how do we know how to finish the recipe?

    • Chef Sal Reply

      Hello Trish, You may go to my website and see Part II of the zucchini wheel recipe. I finish it off with a roasted red bell pepper sauce–and I show you how to do it. I hope you try it out! Thanks for asking…

      • Chef Sal Reply

        Trish, Didn’t leave you my website, and I don’t know if it will show up on my comment. You can get that roasted red bell pepper sauce recipe at http://www.evolvewithflavor.com.

        Chef Sal

  10. Robin Caffrey Reply

    why does he use the dehydrator?

  11. Karen Faithful Reply

    Great recipe but what if I don’t have a dehydrator? Is there another way to do the zuccini?

    • Nikki Reply

      I am also interested if there is an alternative way to cook from the dehydrator? Perhaps steaming?
      Best, Nikki

  12. Samantha Stevenson Reply

    The recipe looks delicious! Sadly, I do not have a dehydrator – is there a way I can ‘dehydrate’ the zucchini/courgette in my oven?
    Thank you!

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