As any decent raw food enthusiast would do, I jumped on the “zoodles” train…and don’t plan on getting off anytime soon.
I remember vaguely hearing about zucchini noodles when “Hungry Girl” (or was it Skinny Girl?) was all the rage and all of a sudden, borderline eating disordered friends and health food enthusiasts alike starting spiralizing zucchini at snack time, lunch and dinner.
At that point in time however, I was still good with my refined white flour pasta and tomato sauce from a jar or Kraft mac-n-cheese from a box (cringe).
Now, nearly ten years later and a great number of personal strides in diet and lifestyle modifications, I finally invested in a spiralizer.
The moment it came in the mail (through amazon.co.uk), I ripped open the box, struggled for about three minutes with the assembly instructions (on a scale of 1-10 for difficulty, it was about a .5) and began googling recipes.
Below is the recipe for my first ever “zoodles” dish (if you don’t know, the words zucchini and noodles combine to make “zoodles”…. don’t worry, I didn’t figure it out right away either!)
I found this recipe for zucchini noodles with avocado pesto in Deliciously Ella’s cookbook and have made it about four times since. It is creamy, rich, raw, vegan and absolutely divine. Whenever I want to make a good impression on a non-vegetarian guest at lunch time, I whip this up and sit back while I take in the “oohs” “ahhhs” and “ma quanto e’ buono?”s (Italian for: “but how good is this?”).
Now, I wouldn’t lie and say that zucchini noodles have the exact consistency of real pasta, nor would I say that the taste compares in any way…. but dressed and prepared the correct way, zoodles can be a wonderful alternative to starchy carb-loaded refined spaghetti. Besides the nutritional advantages, they are actually pretty fun to make. Vegetable noodles can be made out of squash, beetroot, carrots and a number of other veggies as well. I haven’t tried them yet but when I do, I will definitely be sharing the recipes here.
So here are the ingredients and instructions. This is only one of thousands of recipes for zucchini noodles but it is definitely work making. (All of my friends ((tasters and testers)) agree).
Zucchini Noodles with Avocado Brazil Nut Pesto
For the Pasta: Two zucchinis
For the Pesto:
- 1 ½ ripe avocado
- 1 handful fresh mint leaves
- 12 brazil nuts
- ½ cup filtered water
- 2 tbsp extra virgin olive oil
- ½ lime juiced
- 1 pinch of salt
- Make the zucchini spaghetti according to the instructions of your spiralizer and set aside
- Place the brazil nuts in a food processor and blend until they turn into a creamy paste
- Add in the avocado, mint leaves, olive oil, lime and salt and blend
- Slowly add the water as the sauce continues blending until it reaches the desired consistency
- Mix the zucchini noodles with the pesto, garnish and serve.
*Note: I served mine with sliced tomato and cracked pepper to keep it raw. However, in Deliciously Ella’s original recipe, she added sautéed mushrooms and warmed up the pasta a bit. Her exact recipe can be found on Deliciously Ella
*Note 2: After avid research, I found the best spiralizer within a decent price range and readily available through both ukjuicers.com and amazon.co.uk. It is a Lurch Attila Hildmann spiralizer and is easy to assemble and clean, compact and most importantly- simple to use. I totally recommend it at about £35-£40
Here is a good article about the best spiralizers: http://www.bbcgoodfood.com/content/test-best-spiralizers-and-juliennes