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It looks like pasta. Feels like pasta. Smells like pasta.

It was even rolled out of a device that looks like a pasta maker.

But…it’s actually zucchini!

Let me share with you my latest healthy obsession.

I was first introduced to the concept of zucchini pasta from my favorite raw food chef, Ani Pyo. She’s so gorgeous, athletic, and makes some of the most inspiring raw dishes.

She also has a few cookbooks written, all dedicated to the amazing world of raw foods. She also hosts several high end raw foods cooking courses in Santa Monica. One day I will sign up for the course so I can learn how to make more raw foods. One day.

Back to the zucchini pasta. This is a great dish for those who are cutting back on the real spaghetti strands that are typically made from white or wheat flour and eggs.

Zucchini pasta is gluten free, dairy-free, and paleo-friendly. 

I am obsessed with this clever invention for many reasons. It’s easy, simple, healthy, and a clever way to get more raw vegetables in your diet. When you eat foods that are closest to its natural state (aka raw) you are bringing in all, if not most of the nutrients that it provides!

Health Benefits of Zucchini

(Source: USDA National Nutrient data base) Zucchinis are super high in Vitamin A and potassium! They’re also abundant in phytonutrients, electrolytes, antioxidants, and other vitamin and minerals

 

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It’s also surprisingly filling too. My hubby loves it and it thrills me to see him eat more vegetables!

Summer is also peak season for zucchinis. They’re abundantly available everywhere. They’re much cheaper and are very easy to grow.

(Update10/21/13) 

Now that Fall/Winter is upon us, you can also use this clever gadget with butternut squash, sweet potatoes, and carrots! 

How to Make Zucchini Pasta

So let me show you how EASY AND FAST it is to make zucchini pasta with the vegetable spiralizer.

  1. First wash your zucchini really well. If your zucchinis aren’t organically grown, I would suggest peeling away the skin.
  2. Next you’re going to need a vegetable spiralizer to help speed up the process. If you don’t have one you can still use a two-bladed julienne peeler and peel away.
  3. Once you have your beautiful spiraling strands, soak them in salted water for about 10 minutes. This step is unnecessary but it does help soften them a bit. Even if you skip this step, your sauce will end up softening them up. Another option is to blanch it by quickly throwing them in warm water to soften the noodles.
  4. Pour the sauce on top of the zucchini strands and mix it thoroughly. Watch as it starts to soften and magically become the same texture as spaghetti. Amazing, eh?

Basically you can add whatever sauce that your tummy desires!

Check out my vegan pesto sauceavocado pesto saucetempeh mushroom sauce or you can drench it in a basic tomato sauce, and add your protein of choice. Below are some ideas to get you started! Enjoy!

 

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