How to Make Zucchini Noodles | Raw Food


I’ve been watching the raw food movement pick up momentum for some time now. Whether you go fully raw, or use it as a method of cleansing– there are some great benefit to this style of eating. I would encourage you to do your own research, but a raw diet can be fantastic for getting fruits and veggies in their highest state of nutrition, provide us with a ton of fiber, and give us a fast source of pure energy that has not been processed.

I try to make a large part of my diet raw when possible, especially when I want a light meal or when my appetite is a little unpredictable. This weekend I was craving raw veggie noodles. I don’t yet have a spirilizer, so I made them with a veggie peeler. More accurately, these would be called ribbons. To make zucchini ribbons, it is quite simple, but keep in mind that the length of the zucchini will determine the length of the noodle.

1. Wash zucchini well, since we will keep on the peel.

2. Cut off the top and bottom.

3. With peeler, shave to create noodles lengthwise stopping when you have arrived at the seeds.

IMG_28184. Start on the other side and shave down to the seeds once again.

My peeler was very inexpensive, but quite precis and sharp. I had a nice pile of ribbons when done with just one medium-size zucchini. If needed, pat the noodles dry with a paper towel to remove excess water.

IMG_2858

I then made a very simple salad on the bed of ribbons.

 Ingredients:

  • 1/4 cup shredded carrots
  • 8-10 sugar snapped peas
  • 1/4 cup cashews
  • 1 cup raw broccoli or 1/2 cup roasted broccoli
  • paprika
  • 1/2 lime
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
 Instructions:Toss all veggies together with the juice of the 1/2 lime, vinegar, and oil. Place on top of zucchini ribbons and garnish with cashews followed by paprika.

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