Summer in a Bowl

June 6, 2013 § 1 Comment

photo 1

Isn’t zucchini a fun word? Especially when you say it with an outrageous Italian accent. “Can I-a intarest chu in ma zucchini?” Man, I should’ve been an actor. When a zucchini is feeling fancy and French, it calls itself a courgette. It’s funny how zucchini sounds like something fun and sassy and slightly exotic, while courgette sounds like something mysterious and supple, like a burlesque dancer from the 1940s. “Come in and see the beautiful dancing Courgette. She’ll be sure to leave you wanting more!” Sorry, I’ll try and squash my vegetable humour. Oh snap(peas)!

I love this time of year. It stays light until 9:00pm, the temperature is finally above 10C and suddenly there is a plethora of fresh fruits and veggies that haven’t been around for several months. I stop craving sweet potatoes and start craving things like cucumber, berries and cherry tomatoes. This little number is a light meal that is heavy on flavour. It works well as both a main and as a side and makes you feel positively vibrant after eating it.

photo 2Raw Zucchini Pasta with Avocado Pesto

Serves 4

  • 3-4 medium zucchini
  • 4 large carrots
  • 1 cup cherry tomatoes
  • 4 tbsp hemp hearts
  • chili flakes (optional)
  • salt and pepper
  • 2 avocadoes
  • zest and juice of one lemon
  • handful of fresh basil
  • 2 tbsp nutritional yeast
  • 2 tbsp almond meal
  • 4 tbsp water
  • 6 cloves of garlic

1. Place avocados, lemon zest and juice, basil, yeast, almonds, water and garlic into a food processor and puree until smooth. Add salt and pepper to taste.

2. With a spiralizer or julienne peeler (which is what I have), turn your zucchinis and carrots into long thin pasta-like strands. Don’t use the seedy core of the zucchini, or else your meal will be soggy.

3. Place zucchini and carrots into a bowl, top with a large dollop of the avocado pesto, place a few halved cherry tomatoes on top and sprinkle with the hemphearts. This is where I add the chili flakes, if you like a little heat.

If you don’t have a spiralizer (I don’t) and you can’t find a julienne peeler, you can either use a vegetable peeler or make more of a match-stick style pasta by simply cutting your veggies as fine as you can.

Cheers!

photo 3

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