RECIPES
ZUCCHINI PASTA (RAW)
Raw, Vegetarian, Vegan, Paleo, Gluten Free
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Whilst I am not a die-hard raw foodie (balance is everything) my diet consists of at least one unprocessed, plant food/dish per day. Raw foods contain loads of nutrients, enzymes and protein building blocks which are destroyed when heated over 40 C.
This delicious and satisfying dish is one of my favourite raw recipes and you will be able to throw this together in less than 10 minutes (that includes setting the table). Crucial to have, when making this spaghetti-style dish, is a vegetable spiral cutter which transforms your zucchini into a delicate doppelgänger-pasta. I use a Spirooly (three in one spiraliser) as it takes out the center of the vegetable, which is were all the seeds and liquids are housed. Also great for potatoes, apples and cabbage.
Health Benefit
Zucchini is a member of the gourd family with a watery flesh and mild flavor. Eating zucchini helps to support the arrangement of capillaries, effectively lowers high homocysteine levels and helps to prevent diseases associated with Vitamin C deficiencies.
The contain useful amounts of folate, potassium Vitamin A and C, as well as lutein (carotenoids good for your eyes and heart).
INGREDIENTS
PASTA
4 large fresh zucchini
SAUCE
4 large tomatoes
1 cup sundried tomatoes
1 clove garlic
1/2 bunch fresh basil
1 handful dried oregano
1/2 cup cold-pressed olive oil
2 dates, pitted
1 tsp sea salt
ground black pepper
TOPPING
1 handful or nutritional yeast
1 handful of pepita
6 cherry tomatoes
6 black olives, pitted
METHOD
Spiralise zucchini and place into a mixing bowl.
Blend sauce ingredients in a blender until desired consistency.
Stir the sauce through the zucchini noodles and serve in four separate bowls with a generous amount of nutritional yeast sprinkled on top.
Add cubed avocado for a creamy addition on top.
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