Tuesday, September 3, 2013

Zucchetti - Raw Zucchini Pasta with Cilantro Cedar Nut Pesto

This is another tasty, gluten free raw zucchini pasta recipe. It is quick and very easy to prepare. And you can eat it right away or  make it ahead and keep it in the fridge until you are ready to serve. Keep it in a tightly closed glass container and allow the flavors to penetrate. 

Pesto ingredients: cilantro, cedar nuts and garlic

  • 2 medium large zucchinis
  • 2 cups fresh cilantro
  • 1 cup raw cedar nuts, pre-soaked for about 1 hour
  • juice of 1 small lime
  • 2-3 cloves garlic
  • 2 Tbsp virgin olive oil
  • pinch Celtic salt to taste

  • Wash the zucchini and make the pasta using spiral vegetable cutter or a vegetable peeler. Place in a large mixing bowl.
  • Add about 2 Tbsp lime juice to your noodles and mix well. This will soften the noodles and make them more "pliable."
  • In a food processor (or in a mortar if you have one) process cilantro, cedar nuts and garlic. Add lime juice and olive oil. Add a little salt to taste. Mix well.
  • Use half the amount of your pesto to mix it with the noodles. Save the other half to decorate individual portions. And as always, enjoy in a good company!

Zucchetti - Raw Zucchini Pasta with Cilantro Cedar Nut Pesto

I hope you are still enjoying the nice September weather. It is still summer, but there is something in the air that tells us that change is on a way. This is the best time to start preparing your body for a bit colder weather. Best way to do it is to alkalize and detoxify the body.

Most raw food recipes will help you keep proper pH, but not all will do the detox job. By adding detoxifying herbs, garlic, lime and lemon juice, chili, turmeric and ginger to your recipes will allow your body to do the job gently. 

Cilantro is one of the most amazing herbs. Like no other herb it has the ability to chelate heavy metals form your body including the brain tissue. Garlic helps your liver to its job more efficiently.

In this recipe I used raw cedar nuts. They are a bit less well known than other nuts, but should really be eaten more often and are often substituted in recipes by pignolias (pine nuts). They are rather difficult to find, but if you are lucky, buy them and use them as often as you can.

Cedar nuts are rich in amino acids, especially arginine; they are very good source of complete vitamin E spectrum, B vitamins, especially thiamin; manganese, copper, iodine, magnesium, and zinc; and like all other nuts they are a good source of essential fatty acids and fiber. Cedar nuts are also the richest source of lecithin. Consider adding them to your diet if you avoid soy products. Lecithin not only helps with the fat metabolism, but, among others, protects the liver and improves the function of gall bladder.

In radiant health - passionately raw - Dominique

Dominique Allmon©2013


*Health information in this article is for educational purposes only. It is not meant to diagnose or cure a disease. 

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