Creamy sun-dried tomato sugo pasta with roasted peppers & kalamata (GF)

Pasta is one of my favourite things to cook. It’s quick and relatively easy to whip up on a weeknight … it’s comforting, satisfying and most importantly, healthy.

Usually when I cook pasta, it’s different each time – as I like to throw in ingredients I have on hand, rather than do a specific shop. Waste not! However, there are a couple of exceptions to the rule, that I  adore – and smash out on a regular basis.

This, being one of them …

My sun-dried tomato sugo is a delicious pasta sauce that can alternatively be paired with prawns, dill and a slightly more heavy hand with the chilli (which I also regularly cook).

The pasta sauce can be made in advance and stored in the fridge over night, for when you are ready to use it.

(serves 4)

ingredients

sugo

organic extra virgin olive oil
1/2 red onion, finely diced
2 garlic cloves, thinly sliced
225g semi dried tomatoes chopped (reserve 6)
400g diced organic tomatoes
dried oregano
fresh basil leaves
dried chilli flakes
dollop of full fat plain yoghurt

1/4 cup kalamata, halved
6 semi dried tomatoes (reserved)
1 roasted red pepper (cut into strips)
good handful of spinach leaves
cracked black pepper
fresh chopped parsley
fresh basil leaves

325g gluten free penne pasta

persian creamy feta

method

Put a pan of water on for your pasta, (according to the packet directions) and bring to the boil.

In the mean time … In a large, deep pan (over a medium heat) add a slug of olive oil (or alternatively, I used the oil from the semi dried tomatoes). Add the red onion and sauté until translucent. Add the garlic and the semi dried tomatoes and continue to sauté for a a couple of minutes. Add the diced tomatoes, a really good sprinkle of dried oregano, 8-10 basil leaves, a sprinkle of chilli flakes (depending on how spicy you like it) and continue to cook until the sauce reduces and thickens.

Allow the sugo to cool slightly, then pour it into a blender and pulse a few times. Don’t puree, as it’s nice to have a little texture to the sauce. Add a generous dollop of yoghurt to round the sauce off, and give it that creamy element. Stir through and set aside.

Add your pasta to the boiling water and cook accordingly.

Whilst the pasta is cooking, gently heat your pasta sauce in the original deep pan. Throw in the kalamata, semi dried tomatoes and roasted pepper strips. Stir through.

Drain the penne (reserving a couple of tablespoons of cooking water) and add to the pasta sauce (including the reserved cooking water). Stir through. Add the spinach leaves (and wilt through), cracked black pepper, parsley and a few basil leaves. Serve in bowls with crumbled feta.

Challenging beliefs

There is a positive intention behind every negative thought that you experience. A silent guiding force.

Your inner voice is expressing the negativity in order to help you. To help you become aware of areas in your life that can move to higher ground, to shift your consciousness, to help you learn and grow.

Challenge your beliefs and assumptions. They have more influence than you can ever imagine.

Limiting beliefs can create self-fulfilling prophecies, hinder progress and creativity, evaporate self-esteem and worth, harm relationships and self impose limits – that hold us back. They can lead us down a path that is not in alignment with our highest good.

A belief is simply a thought – that you have made real in your mind.

Question the negativity, challenge the rationale behind the assumption. Unlearn that, which does not agree with you anymore.

Go beyond these limiting beliefs, perceptions and emotions. Delve deep. Shatter misconceptions.

Expand your view. Freshen your perspective. Open your mind to wonder that which has been closed off, by belief. Re-wire deeply ingrained thought patterns.

Accept yourself totally.

Go within. Trust your intuition. The force of truth.

Shift your consciousness. It can lead to great enlightenment.

Big loves,

Kristy x

Whether you think you can, or think you can’t. You’re right. ~ Henry Ford

Raw mini passionfruit cheesecakes (GF)

With a kitchen wafting with the aroma of passionfruit, I knew it was an apt time to make a dessert. Straight up – Mr B requests cheesecake… so that is exactly what I created.

With no cooking required, these raw little cuties will take you no time at all – alas, the setting time…

To ensure passionfruit are at their ripest (and best), use when they are wrinkly and you can literally smell them through their skins.

Passionfruit are rich in the water soluble antioxidant – vitamin C, or ascorbic acid and fibre.

This recipe can be made vegan by omitting the honey and replacing with maple syrup.

ingredients

base

1/2 cup raw almonds

10 pitted dates

1/4 cup lupin flakes

pinch himalayan sea salt

cheesecake

1 & 1/2 cups raw cashews (soaked for a few hours & drained)

1/2 cup extra virgin organic coconut oil

2 tbsp raw honey

juice 1/2 lemon

1/2 cup organic coconut milk

1 vanilla bean

6 drops DOTERRA wild orange oil

6 passionfruit *pulp

method

In a food processor, blitz the base ingredients until they are fully combined – and a crumb like consistency. It should stick together between your fingers.

Divide the base between 6 small glasses or mini jars and press firmly, until compact.

Place the glasses in the fridge.

Rinse out the food processor and add the cashews. Blend for 5 or so minutes, or until creamy.

Add the remaining cheesecake ingredients and blitz until silky smooth. Pour the cheesecake mix over the bases in the 6 glasses and return to the fridge.

Cut the passionfruit in halves, scoop out the flesh and into a small bowl. Divide the pulp over the top of each of the mini cheesecakes and return to the fridge for a couple of hours before serving.

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For all your organic superfoods, including the coconut oil & DOTERRA wild orange oil 🍊 ingredients used in this recipe…

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