10-MINUTE ZUCCHINI NOODLES with creamy dill herb sauce (oil free, raw, Medical Medium cleanse protocol)
Raw, dairy-free, gluten-free, grain-free, nut-free, paleo, refined sugar-free, soy-free, vegan, vegetarian
It’s absolutely light, refreshing and delicious! The sauce is oil free, nut free, and dairy free and you won’t miss any of it!
I hope you LOVE this Medical Medium cleanse-approved recipe as much as I do! It’s:
Oil free
Clean eating
Quick and easy
Budget friendly
Minimal ingredients
All together, this zucchini pesto with noodles is perfect for a light lunch, dinner or make ahead meal. You can easily make everything ahead of time and keep it stored in the refrigerator – either separate or tossed together – until ready to use.
Notes: You may decide to blanch the zucchini noodles quickly in boiling water, to make the noodles a bit more tender, but feel free to go totally raw, too – just sprinkle a little salt on the noodles and let them sit for a bit to drain some of the excess moisture off, squeeze off the water and serve with your favorite sauce. It would be just as delicious.
‘Noodle’ variations: Change it up by sprializing zucchini, yellow summer squash, butternut squash, beets, carrots, cucumber or sweet potato. This is a hit with the kids too as they love the spiral shape and the different colors!
Zucchini Noodles aka “Zoodles”
Zucchini noodles / zoodles are, for the uninitiated, literally a raw zucchini (courgette) cut into the shape of pasta noodles. They’re extremely low in calories, low in carbohydrates, gluten-free, quick to make and super easy to use in recipes, replacing regular noodles. The healthy benefits of zucchini pasta includes providing vitamin A, vitamin C, fiber, potassium and antioxidants.
Can you eat zucchini noodles raw?
Absolutely! Eating zucchini noodles raw is the quickest and easiest way to eat them, but lightly cooked zucchini noodles are delicious too. Zucchini pasta can be eaten cold or warm. When warming zucchini pasta, don’t overcook the noodles. To keep them from becoming soggy, it’s important to cook them al dente.
Ingredients for pasta:
1 large zucchini (1 per person)
Grape, cherry or mini heirloom tomatoes, halved
Arugula
Microgreens on top (pea shoots, broccoli sprouts, or microgreens of choice)
Cilantro, parsley, basil
Ingredients for Sauce:
Pulp/remains from the spiralized zucchini pasta or 1/4 zucchini
½ very ripe plantain
1/8 cup water
Handful cilantro (or parsley)
1 drop Dill essential oil (food grade/therapeutic grade from Young Living) or handful of fresh dill (or used dried)
juice from 1 lemon or lime
salt/pepper to taste
For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with sauce puree and a handful of arugula or sprouts. Serve with tomatoes, microgreen shoots, lemon zest, lemon wedges and a sprinkle of gratitude, wonder and magic.
Tools needed:
Spiralizer (I recommend this one, which also has a food processor combination)
Serve with love and eat intentionally.
