Zoodles with Parsley Pesto!

Zoodles (zucchini or another spiralized vegetable) are amazing and the recipe below provides some awesome benefits, is tasty and a great summer recipe too! I love my spiralizer and am loving experimenting with different recipes!

Veggie Noodles with Parsley Pesto

Some fun facts about this recipe:

  • Walnuts are highest in Omega 3s of any food, and are essential for vegan diets- considered “brain food”. Good at boosting mood, great protein source, full of fiber, b vitamins and other minerals. You should add them to many of your dishes! The other seed with as many benefits is hemp seed
  • Parsley is good detoxifier
  • Lemon juice is also a good detoxifier and is great at enhancing flavor
  • Nutritional yeast has a cheesy flavor and a good source B12
  • You can spiralize a number of veggies—potato, sweet potato, carrots, beets, cabbage, green pepper, onion, apples
  • Other things you can do with veggie noodles includes; salads, garnishes, all sorts of fun veggies, Asian dishes, raw marinara, alfredo, or veggie primavera. Even fruit salads!IMG_1413

Just a few of the benefits of Raw Foods:

  • Food is considered raw if it is prepared below 108 degrees Fahrenheit, or completely uncooked.
  • Raw foods preserve more enzymes in food. More vital life force energy is available, these are foods in their natural state.
  • Raw foods are full of vitamins, minerals, and phytonutrients are available. Most of us realize the importance of vitamins and minerals, but may not realize that phytonutrients provide additional support to vitamins.
  • Raw foods strengthen the immune system and slow the aging process.
  • Good sources of antioxidants
  • Full of water and lots of fiber
  • Can prevent many diseases
  • Can assist with weight loss, healthier bodies and increased energy
  • Great for your skin and give you that vegan “glow”

Veggie Noodles with Parsley Pesto

This light and refreshing pasta is a perfect quick meal for the summer and will help you use up some of those extra farmer’s market veggies.

Parsley Lemon Pesto

Yield: 4 Servings

  • 2 cups coarsely chopped flat leaf parsley, packed
  • 1 cup extra virgin olive oil
  • 1 clove garlic, chopped
  • ½ cup walnuts
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon nutritional yeast, if desired
  • Salt and fresh ground pepper, to taste

Put the parsley, oil, garlic, lemon juice, nutritional yeast and walnuts in a food processor and pulse until smooth. Season with salt and pepper to taste.

Pasta and Toppings

Yield: 4 Servings

  • 2 Zucchini
  • 2 Carrots
  • 20 Capers (or more, if desired)
  • 20 cherry tomatoes or 3 regular sized tomatoes, chopped (approximately 1 cup)
  • 20 Kalamata Olives, chopped

Make the carrots and zucchini into noodles using a spiralizer. Top the spiralized noodles with the pesto. Add the capers, tomatoes, and olives. Serve immediately and enjoy!

 

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