Now it’s my turn to prepare something RAW! Apart from those images from my camera in a RAW format. I decided to “cook” RAW recipe on my own and I’m proud to say it was a big success, but probably just because my fitness freak was in a weight loosing period :)
Raw Zucchini Noodles is a great light summer dish, fantastic tasty salad or a side with pretty much anything. I’m definitely a big fun of these veggie noodles – fast & original to prepare, it looks great & taste even better. Great surprise for a RAW pessimists :) I even bought a special kitchen appliance – the Spiralizer! You can use this small cute appliance for almost anything – potatoes, cucumber, carrots and many more. Create some nice shapes and new tasty meals if you enjoy kitchen experiments.
Cost: £15 / Time: 30 min / Serves: 3 / Total calories: 360 / Raw, vegan, vegetarian & gluten-free / Allergy alert: No milk, contains nuts
1 pack of sun-dried Tomatoes
A handful of Pine nuts
3 spring Onions
fresh Parsley leafs
fresh Basil leafs
Salt & pepper
OR: Fresh cherry tomatoes & olive oil instead of those sun-dried.
Spiralizer, mixer / blender, knife, spoon, colander, salad bowl
NOODLES: Wash & peel zucchini (if you want to leave a skin on – taste it first, it’s a bit bitter sometimes), cut off ends. Make the zucchini “noodles” using a spiralizer OR shredded with a coarse grater. Wash, peel & make noodles from a carrot as well (I added carrot just to make it more interesting, but it’s not a necessity). Wash and mince leafs of parsley, basil, some chives, 2 spring onions, add salt & pepper and mix everything with the noodles. Leave noodles in a colander to drip while making the pesto.
PESTO: Peel avocado (not sure how that works exactly :D ) – simply cut it in half and pick out the soft insides with a large spoon – this way avocado remains in its natural shape, so you can use some for a decorating. Place avocado into a mixer, add parsley, lemon, a few pine nuts, 1 spring onion, salt & pepper. Mix until all is well-blended, scraping the sides as needed.
Place the noodles into a salad bowl, add a sun-dried Tomatoes sliced in half and olive oil in which they were marinated (If using a fresh cherry tomatoes – cut them in half and add in with 2 spoons of an olive oil). Mix the pesto in, top it with an additional pine nuts if desired. Mix it well for a few minutes. Serve right away – decorate with a bit of pesto or a few pieces of avocado. Store covered in a fridge (in case there are any left-overs) for 24 hours max.
I’ve seen this “thing”, for the first time few weeks ago in a “RAW” house. When Elena prepared this surprisingly tasty & filling RAW meal for me. What a pleasant surprise that we don’t have to cut zucchini into a tiny noodles by hand :D. I get my own Spiralizer right away, from Amazon.co.uk, best place to get anything fast for a reasonable price – Spiralizer. Of course there are many maaaany different types out there, so if you are really interested in buying the best one, have a look here The best spiralizers tried and tested.
- while “spiralizing” you will be left with this little left overs – sticks, that you can cut into small pieces and mix with the rest of the noodles
- use Garlic instead of spring Onion – it will add some kick to it
- I have used a bit of my own Green pesto: Garlic, parsley, chives, olive oil & salt – all mixed together until it blends together into a homogeneous mixture. Store refrigerated for max 1 month, in a small glass with the lid, add a bit of oil on top – for conservation
- in case you are not a frequent avocado buyer – here are some tips on How to choose a ripe Avocado
- peeled avocado turns brown quite fast – there are few tips how to prevent that from happening, but I’m not sure how good they are. Have a look your self – 3 Methods Of Preventing Avocados From Browning
I don’t know about you but I’m pretty hungry now! :) If you are too lazy to try these amazing Raw Zucchini Noodles your self, come for a dinner, I promise to make some chicken with it as well. Thank you guys & enjoy the sun! xxx