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Raw Zucchini Pasta with Kelp Noodles

12 March, 2014

This is easy to make, and so delicious with some great fresh raw nutrients and especially healthy oils to feed your brain and nourish your body.

Raw Zucchini Pasta with Kelp Noodles


2 x handfuls of raw cashew nuts (soaked for at least 4 hrs)
1/2 to 3/4 avocado
1-2 garlic pieces
1 large bunch of coriander
1/4 cup of filtered water
1 x large zucchini
1/2 x packet kelp noodles
10 x cherry tomatoes (chopped in half)
1/4 cup of pitted kalamata olives
Fresh romaine lettuce
Fresh alfalfa sprouts
Himalayan sea salt
Fresh lemon juice
Cold pressed olive oil
2 tablespoons Coconut Magic Virgin Coconut Oil

You will need a spiral maker, known as a spiralizer, a kitchen appliance that turns raw vege's into pasta shapes and sizes. These are available for around $40 at health stores.

What to do:

Blend cashews, avocado, coriander, garlic in the blender, add water so to achieve the consistency of a traditional pesto sauce. This is not too watery or runny, the cashews will add to the bulk of the mix and the avocado makes it deliciously creamy.

If your coconut oil is solid blend it in the blender with other blended ingredients. If it is liquid it is lovely to simply drizzle one tablespoon per serve over the top and mix it in. It is delicious and a great way to get some of your daily dose.
Use the spiralizer to shred the large zucchini.
Put the kelp noodles and shredded zucchini into a large salad bowl. Add the blended ingredients and mix thoroughly . Add tomatoes and olives, mix them in a little. Dress with lemon juice, olive oil and sea salt.

Serve the zucchini and kelp noodle pasta on top of a bed of fresh romaine lettuce. Garnish with some fresh organic alfalfa sprouts.

Love and Enjoy!