Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Lemon Parsley Pasta

Lemon Parsley Pasta

The Breakdown: 

Serving Size - 4

  • Banza Chickpea Spaghetti - 1 box, cooked aldente (or your favorite brand of Spaghetti)
  • Parsley - 1 bunch, chopped finely
  • Fresh Basil - 1 cup
  • Shallot - 1, chopped
  • Garlic - 4 cloves, minced
  • Lemon - Juice of 3, zest of 1
  • Crushed Red Pepper Flakes - 1 tsp
  • Grated Parmesan Cheese - 1/4 cup (optional)
  • EVOO - 2 tbsp
  • S&P


How to: 

1. Add tbsp of EVOO and crushed red pepper flakes over medium high heat

2. Once oil becomes fragrant, add the chopped shallot and a pinch of salt

3. As shallot begins to soften and cook down, add minced garlic and mix

4. After about 2-3 minutes, add the chopped parsley and basil, an additional pinch of salt and a pinch of pepper and mix

5. As the parsley and basil begin to cook down, turn down the heat to low and add the aldente pasta to the pot

6. Zest one lemon over the pasta and pour in the lemon juice (if you are using parmesan cheese, add the cheese at this point as well) and mix well

7. Top with more black pepper serve and enjoy!

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