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Zucchini, a truly wonderful food, is chock full of super useful nutrients and minerals like vitamins A and C, Omega 3 fatty acids, calcium magnesium and the list goes on and on.

 

Zucchini, the Other Pasta

by: Xavia Le

Zucchini, a truly wonderful food, is chock full of super useful nutrients and minerals like vitamins A and C, Omega 3 fatty acids, calcium magnesium and the list goes on and on. This fruit helps the body neutralize excess uric acid, a causative factor of gout, and removes excess water from the body. Good-bye puffy eyes! Here is a great recipe submitted by Charelle Pierre, so you can get on board for all these great benefits and get on track with your body’s spring cleaning.

The “Other Pasta” – Raw Zucchini Noodles
Serves 2-4 | Prep 10 minutes
Ingredients:
4 zucchini, (about 4 cups) julienned with a julienne peeler or spiralizer (available on Amazon.com)
1-tablespoon extra-virgin olive oil
Salt to taste

Directions:
Wash and dry the zucchini. (Optional)
Peel the skin off for whiter noodles.
Cut each end off and place zucchini in the prongs of the machine.
Turn the handle and push it in as needed.
The noodles will twirl out of the opposite end.
Expect “Al dente” noodles with a fresh crunch.
Arrange noodles in a dish, add your favorite sauce and you’re ready to go.
Alternatively- Use a simple veggie peeler to peel zucchini into raw ribbons.

Raw Italian Marinara
Serves 2-4 | Prep 10 minutes
Ingredients:
4 medium sized tomatoes (each chopped in 4 pieces)
¼ cup sun-dried tomatoes in oil (Optional)
1 red bell pepper, stemmed and seeded
5 cloves garlic, peeled
¼ white onion, peeled
1 Tbsp. fresh basil, packed
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional- use more/less to taste)
1/4 tsp. salt

Directions:
Place all ingredients into a blender or food processor and pulse a few times for a chunkier sauce or blend up a bit more for a smoother consistency. Season more according to your liking.

Enjoy a lighter taste of Italy : ) We can also look for Charelle’s “Not Your Mom’s Meatballs” recipe coming in a future issue. Mm, mm! I can’t wait. Thanks Charelle!