For the noodles:
1-2 spiralized zucchini per person
For the pesto:
2 cloves garlic
½ packed cup fresh parsley, woody stems removed
½ packed cup fresh mint, stems removed
1/3 cup pepitas
¼ cup olive oil
½ tsp lemon juice
1 TBSP tamari
¼ teaspoon sea salt black pepper to taste
Process garlic in a food processor. Add remaining ingredients and pulse. Adjust seasoning to taste. Toss spiralized zucchini with a generous coating and serve with nutritional yeast, if desired.
Natasha Kyssa runs SimplyRaw, a healthy lifestyles consulting company, and SimplyRaw Express, a vegan restaurant in Ottawa, Ontario. Her first book, The SimplyRaw Living Foods Detox Manual, was published in 2009.
Bif Naked, Mariel Hemingway, Dr Brian Clement, and Neal Bernard
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