Zucchini Noodles with Avocado Pesto

Zucchini noodles are so popular for a lot of reasons right now.  Paleo folks love them because they are grain-free and low-carb.

I love them because I have a personal goal to eat as many servings of fruits, veggies, and leafy greens as I can each day.  These definitely count!

Our garden is just starting to produce zucchini, and soon we’ll be swimming in them!    Last year, I started a Pinterest board called “What to do with Zucchini” just because we get so many.  Be sure to check it out if you have a zucchini problem too:)

This is am amazing, creamy recipe that is ALSO good for you!  Avocado, as you know, are a great source of plant-based fat.  And if you are concerned about your health at all, it’s a wise move to replace fatty meats like pork with plant-based fats like avocado.

Avocado is a fruit, remember?  It’s a source of “good” copper and can displace unhealthy copper we are exposed to (copper pipes for example).  People with Tourette’s would be wise to eat more avocado for this reason.  Avocado is also great for nursing mothers especially if there was a lot of bleeding during birth.  And if a child can’t nurse for some reason, a mother could mix avocado and banana’s and make “mylk” and offer it to the child with the usual diet.

I do some food combining personally, and also with my patients, to enhance digestion.  Avocado pairs well with citrus and mango’s so I often eat it on my lunch salad.  And those ingredients are also in my Spinach Soup.    I do try to avoid eating avocado with meat, as the meat will slow digestion.

Enjoy!

PS – if you want this recipe to be raw vegan, use raw cucumber noodles instead!

 

Ingredients:

2 good sized zucchini
~1 Tbsp extra virgin olive oil, for sauteing
salt and pepper to taste

For the Sauce:
2 ripe avocados
1 cup fresh basil
3 cloves garlic
1/4 cup pine nuts or walnuts (Costco has been carrying organic pine nuts by the way!)
2 Tbsp fresh squeezed lemon juice
~1/4 cup extra virgin olive oil, just enough drizzled in until creamy ( I use the brand called Olive Ranch)

Directions:

1. Spiralize the zucchini. Set the spirals aside on paper towels to soak up extra water.

2. Combine all the ingredients for the pesto except for the oil in your food processor or high powered blender. Pulse until finely chopped.

3. With the blade still running, slowly drizzle in the olive oil until the mixture is combined and creamy.

4. Heat a little bit of olive oil in a skillet over medium high heat. Add the zucchini noodles and cook for just 1-2 minutes until tender.

5. Add the cooked noodles to a serving bowl and toss with the sauce. Season with salt and pepper to taste and serve!

 

Zucchini w avocado sauce

Recipe adapted from Eat Yourself Skinny



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