Paleo Pasta and Pesto!

Boy, that's a tongue twister for ya, isn't it?

I figured I'd start this blog off with a something fun.

 

This was a bit of an experiment - I had read online that you could make pasta out of zucchini and - well, I love my zucchs! Happily, most of my experiments turn out fairly well.

 

I am on the sixth week of the Anti-Candida Diet - which is very similar to the Paleo Diet! This recipe is good for both. (But Paleo just sounds better, doesn't it?) I'm surprised at how many of my friends  have never heard of either diet, but they ARE  real and effective. If you want to read more, you can read My Diet Explained page - it should tell you aaaall about why I'm taking this journey.

 

So! This is a pretty easy recipe, particularly if you have the right tools in your kitchen - and if, like me, you're only cooking for yourself, but this is easily multiplied as well.

 

 

Note: This is safe for those still in Phase One of the Anti-Candida diet.

Makes One Serving.
Completely vegan, allergen free, candida/ paleo safe, wholesome and yummy!

Roughly 400 calories for a full serving and packed with good nutrients.

 

 

 

 

Paleo Pasta and Raw Pesto Recipe

 

 

 

 

 

Get Together:
2 zucchinis
1 avocado (soft, preferably)
1/4 cup raw parsley

1/4 cup kale (optional)

1 Tbs. lemon juice

1 Tbs. Olive Oil

1 Fresh clove of garlic

Basil, oregano, black pepper and salt to taste

 

 

 

 

Ribbon two zucchinis: if you have a pasta maker, this should be pretty easy. I used an ordinary knife - this takes more patience, but it works fine! Slice it as thinly as possible.

 

 

 

Meanwhile, put a small pot of water on a high setting on your stove. When it starts to boil, add the zucchini strips, then turn it down to about low-medium heat (a 2 or 3 on most stoves). Cook these for 8 to 12 minutes.

 

 (Here's the pesto part!)

 

Mash one whole avocado thoroughly - or, if you have a food processor, cut the avocado into slices and blend away!

Shred 1/4 cup of either parsley or kale. Depending on the flavor you want, you could probably do both! (I only did the fresh parsley.)   Dice one clove are garlic and juice 1- 2 Tablespoons of lemon juice; add the parsley (or kale), garlic, lemon juice and about 1 Tablespoon of Olive Oil to your avocado. (Again, if you have that food processor, blend away.)

 

 

 

Add about 1 teaspoon each of dried basil, oregano, and black pepper, then salt to taste.

 

 

 

 

 

That pasta should be done around the time you're finished mixing your (yummy) pesto - take the zucchini out of the water and put in a bowl. You can add either butter or olive oil to the hot pasta, if you like, and mix it up - add the sauce (cold or heated) and voila!

 

 

 

Here are a few yummy things you can add, depending on your diet or taste:

 

More parsley, for garnishing
Parmesan cheese*
Chopped cherry tomatoes*
Fresh Basil
Chopped walnuts
Pinenuts
Beef broth/ natural beef stock

 

* Not a part of the Paleo/ Candida Diet during the first two phases

 

 

 

 

 

 

 

Note: If you try this out and like it, let me know! Also, tell me if you made any (successful) modifications! Bon Appetit!

 

 

 

 

 

 This dish was partially inspired by (but didn't quite follow) the recipes in these two links:

http://www.rawmazing.com/raw-avocado-kale-pesto-with-zucchini-noodles/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+rawmazing+(Rawmazing)

 

http://thedesignfiles.net/2013/09/tasty-tuesday-beautifying-raw-zucchini-pasta-with-walnut-basil-and-kale-pesto/