Oh how I love zucchini, let me count the ways. It’s delicious sautéed or steamed, cubed or chopped, and perhaps best of all, it makes delicious raw noodles. They’re wonderful with a hearty marinara, creamy sauce, or a pesto dressing. Feel free to toss them with other fresh greens, sprouts, peppers, or avocado. I find this dish tasty with grated carrot and shredded cabbage too.
Benefits:
- The health benefits of kale is a long, extensive list. It’s a member of the cruciferous vegetable family, which means it’s excellent for estrogen detoxification and cancer prevention. It’s a wonderful source of fibre that aids in bowel regularity and optimal gut health. Kale is also a good source of the bone-building minerals calcium, magnesium, and phosphorus. As well, kale is rich in manganese and copper, which help protect your body from free radical damage. Furthermore, this leafy green is full of energy producing nutrients like iron and B vitamins, the sleep-enhancing mineral tryptophan, and contains a significant amount of protein.
- Manganese and copper are found in abundance in raw, unpasteurized walnuts too. These minerals work together to protect the body from free radical damage caused by environmental toxins, chemicals, smoking, and consumption of processed and refined foods. Free radicals are simply known as disease causing compounds. Walnuts are also an outstanding source of omega 3 fatty acids that have anti-inflammatory and anti-pain action. These ‘good’ fats lubricate and repair cells within the body. They’re especially beneficial for those who are celiac or suffer from asthma, arthritis, diabetes, and/or hypertension. Omega 3 rich foods include wild fish (salmon, mackerel, herring), grass-fed meats, hemp seeds, flaxseeds, chia, and walnuts.
Kale Pesto Zucchini Ingredients:
3 red kale leaves, stemmed & chopped
1/2 cup raw walnuts
3 garlic cloves, crushed
1-2 teaspoons lemon zest
4 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon sea salt
3 medium zucchini
1/2 cup cherry tomatoes, halved
Directions:
In a high-speed blender or food processor, combine the walnuts, garlic, zest, and lemon juice. Add chopped kale, olive oil, and sea salt. Blend until kale is finely minced. Thin with water if necessary.
Using a grater with large teeth, grate the zucchini lengthwise to produce ‘noodles.’ Be careful of your fingers in this step. You can also use a spiralizer machine or a julienne peeler.
Toss the zucchini with kale pesto and fresh cherry tomatoes.
Serves 2
Recipe originally published on www.lulora.com