How many cookies are too many cookies to eat at once? I came home from work today and my brother had just pulled a batch of oatmeal chocolate chip cookies out of the oven (THESE cookies actually). I am pretty sure I gobbled down four cookies before promptly hopping on my bike and heading over to the park to meet my friend. We walked around the Trinity Bellwoods Farmers Market for a while, I had a bourbon cider popsicle (!!!!) and then we settled down in a patch of sunshine in the grass. Suffice to say, Toronto is treating me well :)
I feel like I have so much to share, but at the same time nothing to put into words. It is the simple things that are bringing me so much joy lately: enjoying a rainy afternoon at work, biking to various markets across the city, making dinner as a family, sipping beers at the picnic table in the backyard, feeling the crisp spring air breeze gently against my bare ankles as I walk down the street. I am so stoked for patio sangria and even more friends to come back to the city! I know this may seem like an obvious/universal sentiment, but one of my favourite things about summer is the long stretches of daylight hours. I can spend all day at work and then get off and still have a whole evening of sunshine and outdoor strolls to enjoy.
Without a better transition, I will now tell you a bit about this recipe. It is REALLY easy and REALLY yummy. Okay, that's all, bye. But actually, it is really tasty and literally takes 20 minutes to put together. I've been wanting a spiralizer for so long, and the promise of farmers market veggies finally convinced me to get one. I love it! When my Amazon box arrived the only vegetable in my fridge worthy of spiralizing was a beet, so this recipe was born. It is perfect for a spring evening when you're not feeling something heavy but still want a substantial meal. The earthy flavour of the beets pairs so well with the fresh, garlicky pesto. I am super excited to share this one with you, it is one of my favourites yet.
If you make one of my recipes, tag @spiceandsprout in your photo! Also, follow me on snapchat (mayadria) for sun filled adventures <3
Spiralized Beet Noodles w/ Arugula Almond Pesto
Serves two as a main, and four as an appetizer
Arugula Almond Pesto
- 4 cups packed arugula
- 1 cup packed basil
- Juice of 1 lemon
- 2 cloves garlic, peeled
- 1/4 cup olive oil
- 2 tbsp nutritional yeast
- 1/2 cup almonds
- 1 tsp salt
- 4 medium sized beets, peeled
- Optional: slivered almonds and nutritional yeast to serve
To make the arugula almond pesto add all of the ingredients to a food processor and pulse until combined. I found that pulsing until the almonds were chopped and then blending on high worked the best and yielded the smoothest results. Set pesto aside.
To make the beet noodles spiralize your beets and then steam them for 5 minutes. The steaming is optional, but I found that it made them more noodley and took away some of the intense raw beet flavour.
Place the steamed beet noodles on a plate and top with pesto, slivered almonds, and nutritional yeast. The beet noodles are best when fresh, but they store reasonably well in the fridge for a couple of days. The pesto can be stored in an airtight container in the fridge for up to one week.