Zucchini in the raw

Zucchini Hummus


  • 1 large or 2 small zucchini (peeled and coarsely chopped)
  • 1/2 cup raw almond butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Celtic or Himalayan salt (to taste)
  • 1 large clove of garlic
  • pinch of cayenne
  • sprinkle of paprika 


Place all ingredients in food processor with "S" blade and blend till creamy. Add some distilled water to thin if needed for use as a spread or dip. Keep refrigerated and enjoy it at leisure!

Quick and Healthy Zucchini and Spinach Pesto with Raw Zucchini Noodles


* 3 Tablespoons olive oil
* 1 bunch basil
* 2 cloves garlic
* small zucchini, cut into large chunks
* 1/4 cup water
* handful baby spinach
* salt and pepper
* 2-3 zucchini (or substitute regular or gluten-free pasta)
* cherry tomatoes
* crumbled goat cheese or grated Parmesan



Combine the olive oil, basil, garlic, zucchini and water in the base of a blender. Process until nearly smooth, adding additional water if necessary, and then add the baby spinach. Continue to process until smooth and creamy. Add plenty of salt and pepper- you'll know you've added enough when the flavors pop.
Drag a vegetable peeler along the zucchini to create long, spaghetti-like noodles. Rotate around the zucchini, and continue to peel into noodles until you hit the seeds. Repeat with the remaining zucchini. Place noodles in a large bowl and pour in desired about of pesto. Toss to coat the noodles.
Transfer to individual bowls and top with tomatoes and goat cheese or Parmesan.
Note: You'll end up with more pesto than you'll need for these two servings, so you'll have plenty of extra sauce leftover for fish or pasta.

YIELD: 2 servings

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