Zucchini Noodles with Arugula Pesto (Gluten free and Vegan!)

This recipe is both Vegan and Gluten free!

(serves 2)

Noodle Directions:
3 small organic zucchini
Keep the skins on for added nutrient boost. Use a spiralizer, a mandolin, or you can make “ribbons”
using an ordinary vegetable peeler. Set aside in a colander for excess moisture to escape.

Arugula Pesto Ingredients:
3 garlic cloves, chopped
½ cup raw walnuts, soaked 4 hours or overnight
3 cups arugula
½ cup extra virgin olive oil
1 tablespoon lemon juice
½ tsp sea salt
1/4 cup nutritional yeast


Blend garlic and nuts in food processor until coarsely chopped. Add remainder of ingredients to food processor and blend till desired smoothness. Makes one heaping cup. When ready to eat, combine zucchini and pesto until "noodles" well covered. Serve immediately.


Health Benefits:
Zucchini noodles make a fantastic pasta alternative. As a summer squash it has antioxidant qualities, benefits blood sugar levels, and reduces inflammation. Arugula is high in Vitamin A, keeping your skin beautiful, it's alkalinizing, keeping your body free of disease and also a good source of vitamins C and K, iron, calcium, and fiber. Nutritional yeast is a complete protein, with eighteen amino acids and fifteen key minerals, such as zinc, selenium, magnesium, manganese and copper.

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