After a long break away, I’m back. I was in an intense program getting certified as an Integrative Nutrition Health Coach.
A few people asked how I made the noodles on my website’s homepage (www.holisticnoortrition.com). It’s extremely delicious, and worth every bite. You don’t have to garnish it and fancy it up- just eat the noodles.
Garnish with lemons, fresh dill, parsley, and red peppers.
No, this is not squash spaghetti, although that is good too. These noodles are made of zucchini, yes, I know it’s a surprise to some. I used a Spiralizer tool, which is real cheap, easy to use, and has amazing results.
The recipe happens to be gluten free, dairy free, sugar free, soy free, chemicals and preservative free. I toss in a bunch of super foods into my ninja single, and get an amazing, creamy pesto sauce (without cheese).
This pesto is full of super-foods, anti-inflammatory benefits, Vitamin K, A, C, and traces of beneficial minerals from the unrefined salt.
The only salt I use in my kitchen is Himalayan Pink Salt or unrefined real salt. Why? Well, not only are they pure forms of salt, but that pink hue is the indication of the minerals and iron content! So when I include salt in food, I’m not talking about sodium you’d find on the back of your chips package, or the white shiny salt you buy for less than a dollar, which happen to be stripped of all the nutrients and minerals. Did you know that unrefined salt, pink or grayish in color, contain over 60 traces of essential mineral? Well, now you know. While the Himalayan Pink Salt has over 80 trace minerals, and is the purest form of salt, the unrefined celtic salt (like RealSalt) is just as great and gives your meals the same taste, but with added benefits.
Extra Virgin Olive Oil tops it off with good for your fats, anti-cancer benefits, and key polyphenols for optimum health. Just make sure your Extra Virgin Olive Oil is actually cold pressed, for this stage is very essential in preserving all the wonderful benefits.
You can even make the zucchini noodles without my pesto sauce. Try a tomato base sauce or simply drizzle it with Extra Virgin Olive Oil, lemon, and seasoning.
Ingredients:
Noodles:
8-10 small zucchinis
1/3 cup water
Noor’s Super-Food Pesto:
1 tsp Himalayan Pink Salt or Unrefined Real Salt
½ teaspoon organic cumin
½ teaspoon ground onion
½ teaspoon organic ground turmeric
¼ cup fresh dill
¼ cup fresh mint leaves
1 cup organic baby kale
½ cup organic fresh parsley
Juice of 2 fresh lemons
¼ cup Extra Virgin Olive Oil
Directions:
- Wash and dry your zucchini. Cut off the ends. Use the Spiralizer to make your noodles, and follow the instructions.
All spiralized and ready
- Cook the zucchini noodles a stainless steel pot with 1/3 cup water on medium-low heat, covered so the steam can help them cook well.
- In your ninja single blender, or any single blender, place all the pesto ingredients and pulse until smooth.
Pesto
- Place cooked noodles in a serving dish. Pour the pesto over it and toss lightly.
- Garnish with lemon, fresh dill, and mint.
Pre-Pesto Pour down.
Garnish with lemons, fresh dill, parsley, and red peppers.
blackbeanbrownies 