Meet Meg Pearson from Raw to Vegan, she’s “Spreading the Health”
Village Living (VL) is pleased to announce an addition to our growing family of Contributors. With Health, Wellness and Food being such a major part of our publication(s), we are pleased to announce Meg Pearson as the newest member of the team. Meg will be contributing both in Print and Online and has an amazing spirit with so much to share. Meg Pearson is a passionate cook, Culinary Nutrition Expert, certified Raw Food Chef and Instructor, and the owner of “MAP Wellness”. She is also a Reiki Practitioner and Live Well Educator, with a strong focus on the benefits of a plant-heavy, whole foods diet, and the importance of seeking total life balance. Through her company MAP Wellness, Meg’s aim is to simply “spread the health”, assisting her clients in discovering their personal path on their wellness journey, in realistic, fun and truly accessible ways. To kick things off, we thought we would share the first of many recipes created by Meg here in this post. Be sure to follow us on Twitter and Facebook where you will see a wide variety of insights and recipes sure to please your palette.
RAW Pasta with Basil Kale Pestoby: Meg PearsonZucchini, or summer squash has long been part of my diet, whether I liked it or not. Growing up, I lived on a six-and-a-half acre farm and that allowed my mother’s to tend a vast vegetable garden. This was no skimpy square of soil growing a mere salad’s worth of greens and tomatoes. No, my ma’s mini-field was home to corn, green beans, peas, onions, potatoes, peppers, cucumbers, dill, scallions, yellow beans, and carrots; of which me and my sisters regularly pulled from the soil and enjoyed after just a brief rinse under the garden hose. Oh, and then there was the zucchini. My mom’s squash thrived on the land, often growing to be more than a foot in length. And there were many. So many in fact, than my mom had to get creative in how she could use up her harvest, sometimes requiring some clever camouflage techniques. Because let’s face it; little kids are not all that keen on eating green stuff. And adding anything vert to dessert? Unheard of! But mom managed to sneak one by us for our entire childhoods; and her zucchini chocolate cake still stands the test of time. In fact, my sister Stephanie made the recipe just last week. And had dozens of folks asking her for the secret formula. Well enough about my youth. Nowadays, I avoid gluten, most processed foods, and like to include as much green food as possible at every meal. One of my fave ways to use zucchini is to make it a noodle! I have a neat-o spiralizer machine that makes quick work of the squash, easily transforming it into a soft, pasta-like flavour vessel. But if you don’t have one of those at home, you can also make thicker zucchini “ribbons” simply be using your standard vegetable peeler. The beauty of this veg’s bounty is that you can enjoy it well into fall – local zuchs will be available right through October. So why not hit The Stop’s Farmers’ Market and fill your basket with a few other fresh ingredients and whip up a bowl of this pesto zucchini pasta bowl? It will taste like summer in a snap!
IngredientsMakes about 1 cup of pesto (leftovers freeze well)
- 1/3 C firmly packed fresh organic basil*
- 5-6 organic kale leaves, washed, trimmed, and torn into pieces*
- 2-4 garlic cloves, depending on your tolerance!
- 1/3 C walnuts (raw, or toasted for a denser flavour)
- 1/4 C nutritional yeast***
- 2-3 T freshly squeezed lemon juice
- 1.5 t sea salt
- 1/4 C extra virgin olive oil to start, adding more as needed
- 1-2 zucchini, made into “noodles”
- In a blender or small food processor, add all ingredients and puree until smooth, scraping down blender jar or processor bowl with spatulas as necessary.
- Continue drizzling additional olive oil as needed to reach desired consistency.