Fat Free Pesto that wont slow you down on a long run

Heart disease is taking peoples lives of all ages and varying health when it comes to exercise. I even have a friend who is a fitness model who just went to the hospital for a heart attack. The number one solution for our hearts is the food we eat. Now corporations know this and that is why they attach the good for heart slogan to anything that remotely fits in the category but for the most part is not true. We need fat for cells to function properly just as we need protein to function properly but we are currently  being poisoned by our food. To much protein comes in forms attached to saturated fats and our bodies do not use that much protein regardless of what stage in life or activity we do. All plant based diets have all the protein you need, even to be a muscular athlete. Fat is fat, saturated or not it will clog your heart and make you slow. Overweight people have all sorts of problems including slower brain function, sex related issues including ED and oh yeah as if those two aren't bad enough one of the worst, heart disease which effects your entire life. Olive oil and coconut oil are good and the fat from avocados and nuts are good but so is lotion for your skin, but if you took a 5 gallon bucket of lotion and dumped it on your head every morning how easy would it be for you to do your daily tasks. I imagine your eyes would sting you would slip on everything you would be uncomfortable, a little bit of lotion goes a long way as does natural healthy fats, keep it to a minimum. This is why I really like Fat free vegan.com they have amazing food that has low salt almost no fat the food is amazing and if you must eat meat you can throw it into the recipe after the plant based people have their fill. Here is an awesome no fat pesto which is perfect for a long run and since there is not fat you wont be struggling to hold your bowels during the marathon if you eat to much.
Asparagus Pesto Pasta Salad
(printer-friendly version)
This is one of those dishes that improve overnight as the sauce has time to develop its flavor.
2 pounds asparagus
2 tablespoons lemon juice
3 cloves garlic
1/4 cup pine nuts (lightly toasted)
1 cup lightly packed fresh basil leaves
1/2 teaspoon salt
3 tablespoons nutritional yeast
OPTIONAL: 1 tablespoon olive oil
1 pound whole wheat or gluten-free spiral pasta
2 medium ripe tomatoes, diced (optional)
Salt and pepper, to taste
Snap off the tough ends of the asparagus. Bring a large pot of water to a boil, and add the asparagus spears. Cook until just tender, about 4 minutes. Without emptying the water from the pot, lift out the asparagus spears and place them in a colander. Rinse with cool water.
Bring the water back to a boil. Add salt, if needed, and add pasta. Cook until the pasta is al dente. Reserve 1/2 cup of pasta cooking water, and drain and rinse the pasta with cool water. Put into a serving bowl.
Place the asparagus on a cutting board. Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta. Cut the bottoms into several pieces, and set aside to use in the pesto sauce.
Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, nutritional yeast, and the asparagus pieces (not the tips!) along with 3-6 tablespoons of the reserved pasta water and optional olive oil. (Start with 3 tbsp. water and add more as needed.) Puree until smooth.
Toss the pasta, asparagus tips, and tomatoes (if using) with the pesto, and season with salt and pepper to taste. Sprinkle with the remaining pine nuts. Serve at room temperature or refrigerate until ready to serve.
Notes: Since I was making it ahead of time, I added the optional olive oil to keep the pasta from sticking together, but I don’t think it improved the taste, so don’t feel like you need to use it.

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