Fresh zucchini pasta with asparagus & rocket sauce

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Fresh Raw
Zucchini Pasta

Ingredients:
2 big courgettes/zucchinis
1 red pepper

Prepare and wash all the vegetables.

1. Spiralize the courgettes (zucchinis) into a bowl and set aside with a little salt to drain for water and make them soft.

2. Thinly slice the red pepper with the spiralize and set aside on a separate plate.

Season with salt and freshly ground black pepper, to taste.

Tools: Use a spiralizer (as I did) or a mandoline or the julienne peeler to make your pasta.



Rocket (Arugula)
Nut Sauce

Ingredients:
1 big handful fresh rocket/ arugula leaves
1 cup macadamia nuts or cashew or both*
1/2 cup water (use the water from the steamed asparagus)
1 fresh chilli pepper (optional)
1 garlic
1/4 tsp yeast free bouillion
1/4 cup extra virgin olive oil
1/2 lemon, the juice

In a blender mix and all ingredients.

Taste with Himalayan salt and pepper.

Dilute with water to get the consistency you like.

Variation of sauce:
1 handful of parsley and basil
1 cup of cashews*
1/2 avocado
¼ teaspoon cayenne

* Cashews soak for a maximum of 6 hours. Soak macadamia nuts for at least 7 hours or overnight.

Add a little unrefined salt to the soaking and rinse before use.

The nut sauce contains a lot of healthy fats and minerals.



Steamed Asparagus

Ingredients:
1 small bunch of asparagus
2 tbs extra virgin olive oil or sesame oil
1/2 lemon

1. Place the spears in a steaming basket or pot with a little water underneath.

2. Cover and cook for 3-4 minutes. Strain them and place them on a plate.

Sprinkle virgin olive oil, Himalayan salt, juice of 1/2 lemon over the asparagus.

3. Decorate your plate.

4. Serve with the asparagus (you can also cut the asparagus in 4 pieces and mix together with the pasta) Grated nuts on top (cashew, almonds or any nuts you prefer) and serve immediately.



Photos & recipes by SIMONNE HOLM

Alkaline-Institute.com


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COLLECTOR'S EDITION 2017