Created by: Joy McCarthy of JoyousHealth.com
Raw recipes are loaded with nutrients and antioxidants! This is one of my faves, especially in the summer when zucchinis are abundant! Zucchini is high in the mineral manganese, which helps the body metabolize carbohydrates and protein, and catalyzes the synthesis of cholesterol and fatty acids. Enjoy this gluten-free, dairy-free, grain-free, Paleo, vegan, raw pasta recipe for lunch, dinner or as a side!
2 zucchinis, ends trimmed
Hemp Spinach Pesto:
3 cups (750 mL) spinach
1 or 2 cloves garlic
1/2 cup (125 mL) pumpkin seeds
1/4 cup (60 mL) hemp oil or extra-virgin olive oil
1/2 tsp (2 mL) sea salt
Optional: 1/2 cup (125 mL) hemp seeds
1. Use a spiralizer* to turn zucchinis into noodles, or use a vegetable peeler to slice zucchinis into ribbons. Place zucchini noodles in a large bowl.
2. For the pesto, in a food processor, combine all ingredients. Process to desired consistency. I personally like my pesto with a bit of texture, a little crunchy, but you can blend until creamy if you like. Add more oil if needed.
3. Add pesto to zucchini noodles and stir well. Serve and enJOY!
*A spiralizer is a handy little gadget that turns zucchini into perfectly sized noodles. Make sure to include the skin, as it’s full of fiber and nutrients.
Joy McCarthy is a holistic nutritionist and the best-selling Author of JOYOUS HEALTH: Eat & Live Well Without Dieting. She is also a natural health expert for the Morning Show on CBC, Steven and Chris.