Oodles of Noodles

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!

Parsley Pesto
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.


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