As summer is quickly approaching, I am finding myself less inclined to crave warm foods. This has presented a unique challenge in attempting to get creative in my cooking beyond the typical salad. There are many raw foodists out there who are able to come up with creative meals year round, so why couldn’t I?
The best part about this meal is that it wasn’t planned. I didn’t go to the grocery store with a list, I simply got creative with what was in the fridge. I could have grilled up the zucchini as I normally do but I wanted to enjoy this dish RAW. I hope you enjoy this wonderfully clean vegan and raw recipe. I know that my entire family did (even those who are historically not excited about eating my “super healthy” food).
Raw zucchini provides unadulterated benefits that run the gamut most beautiful green foods provide such as preventing cancer and lowering blood pressure and cholesterol but zucchini is uniquely high in manganese. Manganese is great for your metabolism, strong bones, and protecting against oxidative stress.
Oxidative stress is a large term that often gets thrown around along with free radicals, but what does that really mean? Free radicals are all around us, pollution, chemicals, etc. its enough to drive one mad. The good news is that mother nature has provided us a way to fight back, so don’t stress! Whole foods, fruits and vegetables contain anti-oxidants that reduce and counteract the free radicals that we are exposed to on a daily basis. It is important to make a concerted effort to ensure that our diets are rich in these anti-oxidant dense foods. Sometimes this takes a bit of creativity and planning, but can be accomplished and with great benefits to you and your family’s health!
Make this lovely delicious recipe that not only your taste buds but also your body will enjoy and thank you for!
What you will need:
– 2 large zucchinis
-2 cups fresh basil
-1/4 cup almonds (raw or dry roasted)
-Juice of 1 lemon
– Salt and pepper to taste
1. Peel the zucchinis into ribbons using either a mandoline or a vegetable peeler. I used a vegetable peeler and it worked great. Set aside.
2. Place the lemon juice, basil, almonds, and salt & pepper into a blender or food processor and pulse until it is a pesto consistency.
3. Mix the pesto on the zucchini noodles and enjoy on their own or place on top of a bed of romaine for a heartier salad!