Raw basil pesto zucchini noodles as seen on "Nancy's Kitchen" , episode 5




Featured on Episode 4 of Nancy’s Kitchen: Raw Pasta Series 


  • 1-2 zucchinis = (high Fiber, omega-3 fatty acids, zinc, niacin)
  • 6-12 cherry tomatoes (lycopene = powerful)
  • 1/2 teaspoon Himalayan/Sea salt (helps regulating the water content throughout your body

  • 1 cup firmly packed fresh basil* = (digestive aids + helps w/ circulation, aromatic + carminative)
  • 1/2 cup extra virgin olive oil = ( believed to help lower LDL + B vitamins, zinc and other minerals)
  • 2 tablespoons lemon juice = (cleanser, purifier, rejuvenator, and detoxifier especially for the liver)
  • 1/3 cup pine nuts = excellent source of vitamin E; contain about 9.33 mg per 100 g
  • 4 cloves peeled garlic = (antiviral, antibacterial, increased cell activity, support the immune system by enhancing the
  • function of our immune cells and organs, including the thymus and liver)
  • A sprinkle of Himalayan/Sea salt

*Studies show basil contains orientin and vincenin, two water-soluble flavonoids that protect cell structure as well as chromosomes from radiation and free-radical damage. As such, basil provides important anti-cancer benefits.[Murray et Al, 2005]


Step 1: Use a julienne peeler or spiralizer to turn zucchini into noodle-like strips.

Step 2: Put all the zucchini noodles in a bowl and sprinkle with 1/2 teaspoon salt. Stir it well to mix the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.

To make the pesto:

Combine the basil, extra virgin olive oil, lemon juice, pine nuts, garlic and salt in the blender. Blend until it’s completely smooth. Add to zucchini pasta and garnish with basil and enjoy!

Click here for a vegasmic quick & easy raw dessert

Tofu scramble, baked potatoes, tempeh smoked maple bacon

Tofu scramble: High Protein, Low Fat, Gluten Free

Tofu scramble: High Protein, Low Fat, Gluten Free – How to “veganize” the all american breakfast

Tofu scramble: High Protein, Low Fat, Gluten Free

Featured on Nancy’s Kitchen, Episode 1 : Breakfast series


  • 1 cup firm organic tofu (high protein + low fat)
  • 1-2 medium onions (Vit C= antioxidant (AO), collagen + Chromium (helps with blood sugar management)
  • 1-2 cloves of garlic
  • 1⁄2 squeezed lemon (vit C, cleanser)
  • 1 cup mushroom of choice (vit C, D, B, zinc, iron, selenium, Mg and so much more…)
  • 3-4 cups Fresh Spinach (Ca, Mg, K, Mn, Vit A, B9, K)
  • 1 Red Sweet Pepper (Vit C = powerful AO + helps with connective tissue)
  • 1/3 cup water

Spice mix:

  • 1 Tbsp. nutritional yeast
  • 1tsp turmeric (anti-inflammatory properties)
  • 1tsp paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • Sweet Potato bites:
  • 1-2 sweet potatoes with skin, peel if not organic (vit A, vit C, fiber)
  • 1 tbsp olive oil or avocado oil
  • 1 tbsp oregano
  • 1⁄2 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp red pepper
  • 1 tsp Himalayan salt


Step 1: Peel sweet potatoes, add olive oil, spice mix and set aside for 10 min and put in air fryer for 30 minutes while you prep tofu scramble.

Step 2: Crumble tofu in a bowl; add lemon and spice mix and set aside while you chop onions, garlic, peppers and mushroom.

Step 3: On medium heat add water and sauté garlic and onion of 2 minutes, then add red peppers, sauté for another minute, add mushroom sauté for another minute. Add tofu scramble sauté until warm and at the end add spinach.

Step 4: Warm tempeh slices

Step 5: Serve tofu scramble with tempeh slices and potatoes. Pepper sauté 1 min.

Preparation time 30 minutes

Serves 2-4

Want pancakes instead