Fat, Sick, and Nearly Dead.

Fat, Sick, and Nearly Dead is a documentary that Eric found on Netflix the other day. It's about an Australian who decides to take his poor health in his own hands and cure himself by juicing. Very interesting documentary. My hubby is not a fan of this whole raw food stuff. He's a bit picky to say the least:) (I love you babe!) Anyway, it motivated him to start juicing more, which makes me an incredibly happy woman! He even stopped the show in the middle so we could come up to the kitchen and make some fresh juice.

 It happens to be a great time of year for us to be juicing so much, because I have quite a few veggies in my garden that I could never eat alone. Juicing takes alot more, so nothing goes to waste! 

 Someday I'm going to invest in a new juicer:) I've had this juicer for about 10 years I think! Yikes! It still works, just doesn't do leafy greens the best.

 I know it can be hard to get your kids to eat veggies too, but I'm pretty sure they will love fresh raw juice. I love it for my son because he still can't chew alot of healthy greens that I would like him to eat. Run it through the juicer and they get all of the healthy benefits! Just make sure to drink it right away when it's nice and fresh!

It seems like I put a different combo of veggies in the juicer everyday. Some taste better than others, but I love the variety. My son absolutely loves to help push veggies down the little shoot! Add a lemon, lime, or fresh ginger for a nice little zing to your juice:)

Raw Zucchini Alfredo with Basil and Cherry Tomatoes.

Raw Zucchini Alfredo with Basil and Cherry Tomatoes

For the pasta:

Spiralized zucchini noodles (or just use a peeler)

Small chopped carrot

Sugar snap peas, cut in half (about 3/4 cup)

Baby tomatoes, halved (I used lots)

Fresh shredded basil

A small handful of chopped, sun-dried tomatoes

For the sauce:

1 ¼ cup cashews, soaked for a few hours (I just put them under water when I left for work in the morning)

¾ cup water

1 tsp agave

1/3 cup lemon juice

½ tsp sea salt

1 tsp miso

Begin by turning the zucchini into pasta and tossing it with the veggies. To make the sauce, put the soaked cashews in your Vita-Mix or food processor along with the agave, lemon juice, sea salt, miso, and 1/3 cup water. Blend until it looks thick and creamy. With the motor running (in either the processor or the Vita), drizzle more water in until the sauce is totally smooth (if you’re using a food processor, you’ll have to stop and scrape sides occasionally) and the consistency you want. Toss the sauce with the veggies, and voila: you’ve got a creamy, delicious bowl.

I had zucchini, carrots, and basil in my garden that I needed to use. I happened to find this recipe that used all three and it was delicious!