One trick that helps me eat a lot of yummy fresh and energizing food is to look for replacements for things that would make me sluggish. Like pasta. Love the taste, but I don’t love the way it makes me want to veg out for the rest of the day. Here is an easy solution – raw courgette noodles!
To make raw noodles you can either just peel strips off a courgette (zucchini) with a vegetable peeler, and then stack the strips on top of each other and slice into thinner noodles. Or you can use a gadget called a Spiralizer/Spirali or use a special teeth-like attachment for a mandolin.
Noodles with Parsley Pesto
Serves 1 as a main meal or 2 as a side dish
Make noodles from one large courgette (zucchini), stir in some pesto (recipe below), chopped olives, chopped sun-dried tomatoes, a little salt and pepper and some fresh herbs such as rosemary, basil or oregano. You can also add chopped fresh tomatoes and bell peppers if you like!
Makes about 1 cup (250 ml)
Parsley is high in iron and vitamin C and is also a food source of vitamin A, folic acid, potassium and calcium. This recipe is a great way to add more of this nutritious and tasty herb to your food!
1 cup (tightly packed) parsley
1/3 cup olive oil
¼ cup nuts/seeds (cashew nuts,almonds, sunflower seeds or pine nuts)
1 large clove garlic
Sea salt (or herb salt) and black pepper, to taste
1 tablespoon lemon juice
Blend everything together using a hand blender, or in a food processor. Give it a taste; add more garlic, lemon or salt and pepper if you think it needs it!
Store in a jar in the fridge for 3 or 4 days.
Stir into pasta or raw noodles, spread on wraps/sandwiches or use as a dip for raw veggies. You can also thin it down with water and use as a salad dressing.