pasta

Raw Zucchini “Pasta” with Fresh Basil Pesto

Raw Zucchini “Pasta” with Fresh Basil Pesto

This simple summer dish is loaded with all the flavor, but sans the calories of a typical pasta dish. A spiral vegetable slicer is one of the best kitchen tool purchases I’ve made, creating simple salad and “noodle” dishes in just minutes.

Serves 2

Raw Zucchini “Pasta”

  • 1 Large Zucchini or 2 Medium Zucchinis
  • 1 Cup Cherry Tomatoes, halved
  • 1 T Hemp Seeds
  • 1 T Pine Nuts

Using a spiral vegetable slicer, spiral zucchini into “noodles.” Add tomatoes, sprinkle with hemp seeds and pine nuts, and top with fresh pesto basil and mix well.

Fresh Basil Pesto

  • 1/3 Cup Basil
  • 1/2 Cup Pine Nuts
  • 2 T Olive Oil
  • 2 T Juice from Fresh Lemon
  • 1/2 Clove Garlic
  • 1/2 T Nutritional Yeast (Optional)
  • 2 T Water

Add all ingredients to Vitamix, or food processor, and blend well. Gradually add more water if consistency is too thick.

Raw Zucchini “Pasta” with Fresh Basil Pesto

Serve and Enjoy! 🙂

Raw “Pasta” Salad

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It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.

Ingredients:

  • Zucchini
  • Carrots
  • Jicama
  • Tomato
  • Pumpkin Seeds
  • Fresh Ground Pepper
  • Oregano
  • Basil
  • Parsley
  • Garlic, minced
  • Apple Cider Vinegar
  • Red Wine Vinegar
  • Fresh Squeezed Lemon
  • Optional: Drizzle of Olive Oil

Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!

Skinny Mediterranean “Pasta”

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I spotted this colorful recipe on Peace Love Shea’s blog, and it just looked so yummy! It definitely delivered, with serious flavor. It’s a great Spring dish, I highly recommend throwing on your ruffled apron and getting your bake on.

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To speed up your time in the kitchen, I recommend piercing the spaghetti squash and microwaving it for 6 minutes, flipping it over and microwaving another 6 minutes, until tender. (You may want to check on the squash in intervals, since some microwaves are more powerful than others.)

This “pasta” can be served hot or cold, making it the perfect party dish! I paired it along with a balsamic baked portobello mushroom and steamed kale.

Zucchini Pasta

Zucchini Pasta

Zucchini noodles are a healthy alternative to pasta that I often order, while eating out.  When I came across this gadget online, I knew immediately that I needed to own it. It spirals every thing from zucchini to cucumbers, and is really simple to use.

Zucchini Pasta #vegan #glutenfree

Once zucchini is spiraled, it can be eaten raw in salads or boiled like pasta noodles. In a sauce pan, bring water to a boil and add zucchini. Boil for two minutes. Strain the noodles and get rid of any excessive water.

Zucchini Pasta #vegan #glutenfreeGet creative by adding a sauce and additional veggies. For a quick dinner, I added organic marinara sauce, fresh oregano, pepper, kalamata olives, cannellini beans and nutritional yeast (which has a nutty/cheesy flavor & is high protein & in Vitamin B.) Vegan, gluten-free and low calorie, it’s great for a “lean & green” dinner. 
Zucchini Pasta #vegan #glutenfree