Hello Dear Steemians,
I know lots of you are growing your own veggies including zucchini, so I decided to share an easy recipe you can make quick and without cooking. Zucchini is usually in abundance at this time of year, so even of you don’t have your own garden, you can get them at your local store or farmer's market for very love price and locally grown.
Eating raw foods as much possible is the key to good health and one great option to do that are these so called Zoodles, a very popular dish amongst raw foodies. Even though I can’t take a full credit for it, I added my own twist, not only to fit the monochromatic theme for this week, but also to make it super delicious and highly nutritious.
I know some people are fine to eat this dish alone without any starches, but that is up to you. I personally love it with my homemade crackers or sweet potato skins, so you can check these recipes to see if you like it. However, even good quality organic garlic bread cannot hurt unless you have to avoid gluten.
Sweet Potato Skins
@lenasveganliving/summer-sweet-potato-skins
Chia Crackers
https://www.lenasveganliving.com/chia-crackers
SUMMER ZOODLES
Raw Zucchini Noodles with Spinach Pesto
Raw – Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS for 4
• Zucchini 2 medium size (spiralized)
• Spinach 2cups
• Fresh basil few leaves
• Avocado 1 ½
• Pistachios ¼ cup (shelled)
• Nutritional Yeast 1tbs (you can add more if you like)
• Garlic powder to taste
• Himalayan pink Salt
• Black pepper to taste
• Juice from 1 lime
• Spiralizer
• Food processor
PROCESS
• In a food processor, crush your pistachios by pressing pulse. Make sure they remain chunky, the way you see on the photo.
• Transfer them into a bowl and set aside.
• Fill your food processor with the rest of the ingredients. Leave ½ avocado and couple leaves of basil to garnish.
• Blend all until smooth.
• In a large bowl, toss the zoodles with spinach sauce and half of the pistachios until they are all covered evenly.
• Serve garnished with avocado, fresh basil and pistachios.
Note: This dish is best eaten fresh, but it can last until next day if stored in a refrigerator in a sealed container.
Special thanks to @woman-onthe-wing, @gringalicious, @sirwinchester and @englishtchrivy for their ongoing support and generosity and our very special judge of the week @progresivechef.
THANK YOU FOR VISITING & BON APPETIT 🍇🍍🍑🌸🍑🍍🍉
https://www.lenasveganliving.com/lenas-vegan-living-blog
