We have all heard of pasta, most of us eat it, and we all love it!
The comforting bowl of delicious heaven that’s usually topped with a meaty sauce or smothered in cream and cheese.
It’s one of those sobby comforting dishes that we all love, yet the moment we take the last mouthful we’re filled with instant regret.
Well, we have a solution! Have you heard of Zoodles? It’s Zucchini noodles! Just like noodles and pasta but so much healthier – and yummier!
You will be impressed by the abundance of nutritional goodies zucchini have to offer. It´s a delicious vegetable that’s loaded with fibre, vitamins, minerals and antixidants. Due to this nutritional content, it may help to reduce inflammation, protect against cancer, normalise blood sugar levels and support digestive health due to its fibre content. How’s that for a delicious bowl of goodness?
Although you might think a fancy spiraliser is the only way to make zoodles, think again. An inexpensive chinese veggie peeler is all you need to get zoodling.
Make a big bowl of zoodles and get creative! Here’s a nutritious and wholesome recipe with pesto, pumpkin and tomato. But you can get creative with your favourite healthy noodle topping. Have fun and enjoy zoodling!
1 large zucchini
3 tbsp pine nuts
2 garlic cloves
1 tbsp nutritional yeast flakes, OR parmesan cheese
4 tbsp olives oil
2 large handfuls of basil
Himalayan salt and pepper to taste
4-6 cherry tomatoes, cut in half
2 cups of diced pumpkin
Goats feta cheese, diced
Preheat oven to 180 degrees and line a baking tray with baking paper and bake the pumpkin for 15 minutes, or until the vegetable is cooked through.
Use a chinese vegetable peeler or a spiraliser to grate the zucchinis into long noodle-type zoodles (you may not be able to grate the very centre of the zucchini as the seeds tend to make the strips break). Set zoodles aside.
To make the pesto sauce, combine the pinenuts, nutritional yeast or parmesan and garlic in a food processor or blender. Add the basil, olive oil, salt and pepper and blend until smooth and creamy.
Once the pumpkin is cooked, let cool for 10 minutes. In the meantime, gently mix the pesto sauce through the zoodles. Once the pumpkin has cooled down a little bit, mix the pumpkin through.
Top with tomatoes and cheese, serve and enjoy.
These zoodles are a wonderful alternative to pasta and so much lower in refined carbohydrate and calories. Perfect for those on a low carbohydrate diet or following the paleo diet principles. You may like to enjoy the zoodles with bolognaise sauce, mushroom sauce or simply with a basic tomato and vegetable sauce. To make it dairy free just don’t use the fetta, and to make it nightshade free try red onion with coriander, or even saurkraut or pickled onions instead of tomato. Get creative and have fun!
ABOUT THE AUTHOR:
Tiaan holds a Bachelor of Health Science specialising in Naturopathic Medicine from Endeavour College of Natural Therapies.After graduating, Tiaan worked as an alternative health and lifestyle writer for various health related magazines and websites and had the opportunity to travel to South America where she hosted a Television Program to educate the community about healthy lifestyle and dietary choices and to prepare healthy yet delicious and simple meals.
As a Naturopath, Tiaan’s approach to optimal health combines biomedical science and evidence based research with herbal and nutritional medicines and dietary therapy to bring back health and wellness to the body.
Tiaan has a burning desire to inspire and educate those who wish to improve their health and want to live a vibrant and energetic life. She believes that being healthy should be fun and rewarding and is passionate to help others achieve their goals based on the principals that the body has the innate ability to heal itself.
Tiaan is a member of the Australian Traditional Medicine Society (ATMS).