When you don’t feel like turning on an oven, this “raw-licious” recipe is still packed with key nutrients including vitamin A, iron and magnesium courtesy of spinach and pumpkin seeds respectively.
Rawlicious Zucchini Pasta with Hemp Spinach Pesto
Serves 2
INGREDIENTS:
2 zucchinis, ends trimmed
Hemp Spinach Pesto
3 cups spinach
1 or 2 cloves garlic
1/2 cup pumpkin seeds
1/4 cup hemp oil or extra-virgin olive oil
1/2 tsp sea sail
Optional: 1/2 cup hemp seends
DIRECTIONS:
ONE: Use a vegetable peeler to slice the zucchinis into ribbons. Place zucchini noodles in a large bowl.
TWO: For the pesto, in a food processor, combine all ingredients. Process to desired consistency either with a crunchy or
creamy texture. Add more oil if needed.
THREE: Add pesto to zucchini noodles and stir well.
Reproduced with permission from Joyous Health (Penguin) by Joy McCarthy.
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