Raw Zucchini Pesto Noodles
Raw food is amazing for our bodies. It has a high amount of vitamins, minerals and antioxidants. There is also a pretty proud type of feeling I've found you can get after finishing a dinner that is completely fresh, raw and tasty. Strutting is involved, or at least highly recommended.
I recommend to try to fit in a few raw meals a week to see if you feel any benefits. One of the things I've noticed when I bump up my raw food quota is that I remain fuller for longer, which is awesome. I haven't research why, though I imagine it may have something to do with our body being busy breaking down all of that fibre and the fact that it is nourished so well it does not crave to be filled again within a short period of time.This recipe is one I fall back on a lot because it's so darn easy and is a good starter for most raw food newbies. The flavours are recognisable, though the texture has more crunch (as it should), and it is highly filling.I use a Spirooli to make my vegetables look like noodles. I bought it for $29 off eBay and find it perfect. I can see that there are some that are identical to the one I bought now for about $40+. Don't spend too much money though as I know that some of the more expensive ones are heavy and hard to use. Stick with plastic if you want to try it out and you won't be disappointed. Here is an eBay link for Spirooli's. (I am not affiliated with this brand)If you don't have a Spirooli and you want to make this recipe now you can use a vegetable peeler to peel off 'ribbons' of zucchini and make it that way.You can experiment with all types of seeds and nuts in the pesto, go nuts.Raw Zucchini Pesto Noodles
- 2 large or 3 small zucchinis (if they're organic leave the skin on, if not peel them)
- 8-10 cherry tomatoes
- 1 cup nuts of your choice - I use walnuts usually because they are really good for brain health and are one of the most nutritious nuts you can get. Soak them for 6 hours in a bowl of water to activate them if you like.
- 1 bunch of basil roughly chopped
- Juice of 1 lemon
- 1 clove of garlic crushed
- pinch of sea salt
- 1/4 cup good quality olive oil
Method
- Spirooli your zucchini and place into a large bowl.
- In a food processor, place your nuts and process them until they are roughly chopped, add oil, lemon juice, garlic basil and salt and process again until the pesto is smooth. You can add a small amount of water to get it to the consistency you like.
- Slice your tomatoes in half and toss everything together in your large bowl.
- Serve with an extra squeeze of lemon juice.
What's your favourite raw food?