Zucchini in the raw

Zucchini Hummus

Ingredients

• 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 

Preparation

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

Ingredients

 

Pesto:
* 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
Base:
* 2-3 zucchini (or substitute regular or gluten-free pasta)
Toppings:
* cherry tomatoes
* crumbled goat cheese or grated Parmesan

 

Preparation

 

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