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Raw Zucchini Pasta

Raw_Zuccini_Pasta_May_4By Brandi Bedot for Ellen Troyer with the Biosyntrx staff 
Today’s Tasty Tuesday recipe includes long, raw zucchini noodles that twirl like pasta, served with with a fabulous avocado sauce. This recipe is guaranteed to please raw foodies since it’s beautiful, nutrient-dense and tastes great too. It provides four to six lunch servings.
 
Raw Zucchini Pasta
4 large peeled zucchini, ends removed and spiralized
Veggies of your choice for garnish (we used cherry tomatoes on some of our lunch plates and orange bell pepper slices for those who don't like tomatoes). We also sprinkled the plates with chopped parsley for additional color. Some of us added extra red pepper flakes.
 
Velvet Avocado Sauce 
3 large avocados with pits removed and quartered for easy flesh removal
1 large cucumber, peeled and cut into slices
½ cup nutritional yeast flakes
1 cup canned unsweetened coconut milk
2 or 3 minced garlic cloves
juice and zest of two large lemons
red pepper flakes to taste
salt and pepper to taste
 
Directions
Add all sauce ingredients to powerful blender and process until velvety smooth. Taste to see if you need additional seasonings. Be creative!
Place spiralized raw zucchini pasta into large bowl and pour enough of the sauce over the top to slightly moisten all of the pasta.
Toss gently with tongs, plate and add garnishes.
Put remaining sauce in interesting serving bowl for those who aren't watching caloric intake and want to add more sauce tableside. 
 
Nutritional information
Zucchini is one of the nutrient-dense, very-low-calorie, high-fiber vegetables. Avocados are a great source of monounsaturated fat, essential fatty acids, potassium and phosphorus.  
Nutritional yeast is a deactivated strain ofSaccharomyces cerevisiae. To our knowledge, deactivated yeast is not an issue for those with yeast allergies. If you have concerns, check with your allergist before using. 
This deactivated yeast naturally includes generous amounts of the complete B complex vitamins and is used by most vegans because it has an interesting nutty, cheesy flavor. Some health-focused movie theaters are even offering it instead of salt for their popcorn. 
 
Coconut milk includes generous amounts of protein, folate, vitamin C, magnesium, calcium and manganese, just to name a few.  
 
We hope you enjoy this fun-to-prepare, nutrient-dense recipe as much as we have. 
Ellen Troyer with the Biosyntrx staff
This recipe was adapted from one we were introduced to by the SouthWest Ophthalmics representative, Shawn Bidot, while attending the ASCRS meeting in San Diego two weeks ago. His wife, Brandi, invented the recipe, and we made it work for our purposes. Brandi is an amazing cook according to her husband, and we think she is one of the most creative food photographers we have ever run across.
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