Delicious Raw Vegan – Zucchini & Kelp Noodles with Cilantro Pesto
I completed my Nutrition program and started my journey in Ayurveda almost immediately. Ayurveda is not in favour of eating raw foods as a sole diet for many reasons. I was unaware of this and went to a health retreat for 30 days were I solely lived on a Raw Vegan diet. Unfortunately for me the diet did not suit me and i was ill for quite sometime. I do believe though this diet will have a different impact on different individuals. I enjoyed the Raw Vegan diet and learned amazing recipes from an exceptionally creative raw chef. However I do not recommend my clients to go on a Raw-Vegan diet as that is not m path.
I was Vegan and Gluten Free for 45 days and saw much more benefit to that – as I am a Kapha Dosha individual than a Raw Vegan diet.
A few things before i share this recipe. This is an absolute FAVOURITE in my home. My hubby adores this meal. I am sharing an adaptation of the recipe that I learned from both Meghan Telpnar (a Nutritionist from the same school I graduated from) and the retreat I went to. The Cilantro Pesto is definitely from one of Meghan’s recipe that she gave out when she came for a live cooking demo with Wholefoods Market.
About Kelp Noodles:
A few varieties of Kelp Noodles are available in the market now. I was introduced to Sea Tangle Kelp Noodles in 2009 and loved my meal! Kelp noodles are made from nutrient rich kelp, a sea vegetable high in nutrients, yet low in calories. This kelp noodles are naturally free of carbs, gluten, soy, sugar, cholesterol and fat. This is suitable for people who are following Ketogenic Diet, Low Carb Diet, Raw-Vegan and/or Vegan lifestyle. This recipe is amazing for those aiming for a weight loss goal.
This brand adds Sodium Alginate which is a natural polysaccharide product extracted from brown seaweed. This seaweed grows in cold water regions. It is soluble in cold and hot water with strong agitation and can thicken and bind. FDA has approved Sodium Alginate as a safe natural preservative and it has been used in Antacid products.
The neutral taste of kelp noodles allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals specially iodine, which kelp is well known for. Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!
Ayurvedic Tips When Eating Raw Foods:
I recommend eating this either for Lunch or dinner. This raw recipe is extremely high in Vitamins and Minerals. If you have water retention or swelling it is better to consume during the day when the thyroid gland is active. As per Ayurveda raw food and raw juices must be consumed during the day when the sun is up and the body’s digestive power is at its peak. However when I tested this recipe for dinner it worked for me as the sauce or the pesto used for the recipe has powerful metabolizer such as garlic and ginger.
Note that I also do not agree with adding lemon or lime juice to cold foods and consuming it. Especially painful for those who are Pitta dosha and have citric acid allergy. Lime and lemon juice have amazing health benefit however only when taken with hot food or water. This i am mentioning for those who frequently drink lemon or lime with cold water. Lemon/lime is needed for protein absorption therefore using it with dals, high protein vegetables, nuts and seeds is ideal when the food is warm. This recipe may not be the same without lime or lemon juice – therefore those who are Pitta dosha or have citric acid allergy – please avoid or substitute with another fruit.
- 2 small Zucchini, spiral cut
- 1 bag of Kelp Noodles
- [You can also spiral cut carrots, cucumber or sweet potatoes but I do not like too many ingredients in my raw noodle as I find it hard to digest)
- 1 bunch Cilantro including stems
- 1 bunch baby Spinach
- 1 inch organic Ginger root
- 1 clove of Garlic (optional)
- 1.5 Tbsp. of Olive or Sesame Seed Oil
- 2 Tbsp. of Tamari Sauce/Coconut Amino/Bragg's Amino
- 2 tsp. of Raw Honey (preferably local)
- 1/2 tsp. of Cayenne Pepper
- 1/2 Lemon, juiced
- 1-2 tsp. of Dulse flakes
- 1 tsp. of roasted Sunflower or Pumpkin Seeds
- 2 tsp. Olive Oil
- Spiralizer
- High Speed Blender such as Vitamix, Blendec or Breville
- Wash, peel and cut all the ingredients as needed.
- Get ready with all the required ingredients.
- Empty the Kelp noodles and give it a light wash under cold water. Put in a bowl and with a pair of scissors cut them into smaller length. It will be easy to eat.
- Use the spiralizer and cut the Zucchini. If you are adding cucumber or carrots you can get them all ready.
- Using the high blender put all the ingredients for the pesto together (add little water if needed) and make a smooth pesto sauce. When sauce is made transfer it is a suitable bowl.
- Serve the noodles in a plate or bowl and add olive oil, sunflower/pumpkin seeds, and dulse flakes and mix well.
- Serve the pesto sauce and noodles in separate bowl or else the noodles get too mushy.
- Enjoy it fresh.
From where to buy the INGREDIENTS?
- Kelp Noodles
- Raw Honey
- Olive Oil
- Sesame Seed Oil
- Tamari Sauce
- Coconut Amino
- Bragg’s Amino
- Cayenne Pepper
- Dulse flakes
- Pumpkin Seeds
- Spiralizer
