I’ve been screaming LOUD about the importance or eating organic…today’s recipe is a chance to put organic eating to practice. This week’s recipe is filled with seasonal, fresh, raw, and organic ingredients, and I added hemp hearts for a high dose of vegan protein!
I made this Raw Zucchini Pasta yesterday and it turned out super delicious. I felt supercharged afterwards from all the nutrients and enzymes. To me, there’s nothing like the charge I feel after eating a dish like this – FAR better than the energy buzz from coffee and without the crash.
Here’s this week’s perfectly cleansing recipe:
Zucchini Pasta with Basil & Avocado Dressing
Makes 2 Servings
Ingredients:
2 medium zucchini squash
5 cherry tomatoes, cut in half
½ jalapeno, de-seeded, thinly sliced
handful of arugula
handful of raw, hemp hearts
Zest of one lemon
Micro-greens (optional)
Salt and pepper to taste
Directions:
Using a spiralizer, make “pasta” cuts out of the zucchini. Toss “pasta” with handful of arugula and the creamy basil and avocado dressing (recipe below), garnish with the tomatoes, jalapeno, hemp hearts, micro greens, and finish with zest of lemon. Add salt and pepper to taste, as needed.
Basil & Avocado Dressing
Makes 1 cup
Ingredients:
1 avocado, diced
1 organic cucumber, peeled and cut in chunks
2-3 large organic basil leaves
1 clove garlic
juice of 1 fresh squeezed lemon
½ tsp sea salt
Pepper to taste
Directions:
Put all ingredients in a blender (Vitamix) or food processor and process until smooth and creamy. You may want to add a pinch of salt and more lemon.
