Vegan Vitality Wellness

I have been trying to donate to this great cause to help get a school rebuilt in Jamaica .They have been building it from the ground up after being completely destroyed . They have an Awesome raffel in support of their efforts .https://www.onelovebrigade.com/product-page/2026-giveaway

South Bronx’s on a Summer Day ☀️

They might be a little leggy right now but I sure you they won’t be recalled .Hydroponics is the way to go

Just reviving up for labor day with a sample of my homemade infused pineapple rum

I have tried many zucchini slicers but this one is great .The zucchini noodle 4 medium zucchini, about 2 pounds
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic, 3 to 4 cloves
¼ to ½ teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, about 12 ounces
½ cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
* Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.
2Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.
3Toss the noodles with pasta tongs and cook until al dente — they should be wilted but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
4Stir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

* TO FINISH
* 1Bring the liquid left in the skillet to a simmer.
2Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Cook while whisking until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
3Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.