Pasta seems to be an universal comfort food so no wonder that many raw food lovers consider spiralizer a must-have kitchen tool, and a zucchini squash with its fairly neutral taste, the ultimate pasta replacement vegetable.
To create this recipe I used medium large zucchini squashes and a fresh, real Wasabia japonica, or wasabi, rhizome that gave this simple dish a truly Japanese flavor.
If you can get the real wasabi, go for it. It is rather expensive, but worth every dollar you spend. Real wasabi comes with health benefits that the "fake" wasabi paste made out of the common horse radish and green food coloring, does not have.
Wasabia japonica belongs to the plant family called the Brassicaceae, that also includes broccoli, cabbage, and cauliflower. Wasabia japonica contains compounds that have anti-inflammatory, anti-cancer, and anti-microbial potential. Moreover, studies demonstrated that compounds in wasabi inhibit platelet aggregation and formation of blood clots in the bloodstream, thus offering protection from cardiovascular disease. Fresh wasabi contains vitamins B6 and C, calcium, magnesium and manganese, fiber and protein.
Real wasabi rhizome can be ordered online or purchased in Japanese supermarkets, when in season. If you cannot find the fresh rhizome, try to get freeze-dried real wasabi powder.
Ingredients:
for the pasta
- 2 medium large zucchinis (one per person)
for the sauce
- 1 small zucchini, peeled, seeds removed, roughly chopped
- 1 heaping Tbsp freshly grated wasabi
- 1/4 cup virgin olive oil
- 3 Tbsp yuzu juice (or freshly pressed juice of 1/2 lemon)
- 1/3 tsp Celtic sea salt
for the garnish
- green and purple radish micro-greens
- furikake made of chopped, dried seaweed, sea salt flakes, and white and black sesame seeds (optional)
Method:
- Spiralize zucchini. Set aside in a large bowl.
- Toss chopped zucchini into a bowl of your blender. Add olive oil, yuzu juice, wasabi, and salt. Blend until smooth. Taste, and add more salt if needed.
- Transfer the sauce into a bowl with spiralized zucchini. Mix well.
- Portion out the zoodles into individual bowls, garnish with micro-greens and furikake, for an extra Japanese touch. Enjoy in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2022
*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.
