Zucchini is a marvelous vegetable that’s loved by many for its versatility. Whether mixed in soups and salads, served as a side dish, or sliced into sticks to make a yummy appetizer, it’s a great way to add nutrients into your meals.
One neat trick you can do with zucchini (and I’m sure you’ve heard of this before) is to transform it into delicious, grain-free noodles. Here’s one delicious recipe from my reader Cynthia Machado, a health and fitness coach who also owns the blog MetabolicHealingPower.com. Her quick and easy “pasta” recipe infuses herbs, spices, and other Asian condiments to create a flavorful oriental dish that will satiate your appetite.
Ingredients:
2 medium zucchini passed through a Spiralizer or mandolin slicer
1 Tbsp. fresh raw tahini
1 Tbsp. organic, non-GMO miso
1 fresh squeezed organic lime
1 garlic clove
1 Tbsp. Japanese rice vinegar
1/2 Tbsp. cumin
2 Tbsp. Hijiki or Wakaname seaweed
Procedure:
In a food processor or blender, mix all ingredients except for the zucchini noodles. Puree until smooth. Pour the mixture over the zucchini noodles.
Tip: You can eat the zucchini noodles raw or you can quickly warm them up by sautéing in 1 Tbsp. coconut oil under low heat.
This recipe makes 2 servings.
You can also try Cynthia’s kale pesto recipe here, which is also perfect for zucchini noodles.[ECR1]
Loaded with Flavor, This No-Grain Pasta Dish Offers Health Benefits Too
Many people today suffer from insulin and leptin resistance because of the high amounts of sugar in their diet, predisposing them to obesity, diabetes, and other chronic diseases. If you’re one of these people, it’ll be wise for you to avoid grains like pasta and rice, as these also convert to fructose in your body, until you’ve normalized your levels. But since this recipe uses zucchini instead of the usual pasta noodles, this is one dish that you can safely consume.
You also won’t regret using zucchini because of its impressive nutritional content. It’s low in calories, high in fiber and potassium, and rich in flavonoid antioxidants like zeaxanthin, lutein, and carotene, which play a significant role in slowing aging and preventing diseases. However, most of the antioxidants and fiber in this vegetable are found in the skin, so when using it to make pasta noodles, it’s best to leave the skin intact.
The ingredients for the pasta sauce may sound exotic, especially if you’re not familiar with Asian cuisine, but they all add a great flavor – and incredible health benefits – to your dish. For example, miso, a fermented soybean paste with a salty and buttery texture, is a probiotic-rich food that I highly recommend.
Meanwhile, cumin not only adds color to the dish but also has an impressive repertoire of vitamins and minerals that can help improve digestion, promote cognitive performance, fight viral infections, and give your immune system a boost.
[ECR1]She has a recipe posted on Mercola..com
from La Mav Combined http://snip.ly/qqbxb
via IFTTT
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