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Raw Pesto Zucchini Pasta

5/4/2015

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I have an abundance of basil right now in my garden, and I was catching up with my friend Ken for lunch so I thought I'd use it and make some pesto. To make it into a healthy lunch, I made raw pasta with zucchini. The whole thing took about 15 mins to make, and the result is fresh and flavoursome with enough left for my dinner.

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Basil is a wonderful herb to use in culinary dishes, as well as containing beneficial medicinal properties. It is rich in Vitamins A, C, K as well as contain magnesium, iron, potassium and calcium. The oils from basil contains antibacterial properties as well as provide anti-inflammatory effects, giving relief from rheumatoid arthritis and inflammatory bowel diseases.

I added the avocado for extra creaminess giving it a more 'pasta' like consistency, however if you are going to have leftovers for the next day omit the avocado. It's still delicious without it. This dish is made to serve straight away, if you leave it for a couple of hours the flavour doesn't change, however the zucchini pasta will become a little watery, simple pour the excess out. 

If you don't have a spiraliser, you can always use a peeler or mandolin, slice the zucchini first into thin flat sheets lengthways, then fold it over a few times then use a sharp knife to then slice into thin slices which will then make into noodles.



Raw Pesto Zucchini Pasta


2 med zucchinis (1 large)
3 cups sweet basil
1/3 cup pine nuts
1/4 cup olive oil
1/2 avocado
2 cloves garlic
3 TBS lemon juice
1 TBS nutritional yeast
1/2 tsp salt
15 cherry tomatoes
1 TBS capers
pepper to taste


1. Peel the zucchini and use a spiraliser to make noodles

2. Put all the ingredients into a blender except for the capers and cherry tomatoes and blend until it's all smooth, you might have to scrape down the sides a few times

3. Chop the tomatoes into halves and add into the pesto with the capers. Add the zucchini noodles and fold gently through until it's all thoroughly mixed

4. Garnish with pine nuts and basil leaves, serve with pepper to taste!


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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