Cucumber Noodles with Avocado Pesto | The Divine Hostess

Hey healthy bunnies!

 

Lately I’ve been feeling like I’ve been dragging my feet with keeping my flare ups in check. About 2 years ago, I found out that I had a laundry list of foods of which I was highly reactive to and it’s been a journey.

 

When inflammation happens anywhere in the body, it is sort of like an alarm. Lately there has been a lot of medicine that reduces inflammation, but I am interested in  understanding why it is there in the first place. I know certain foods, lack of sleep, and even emotionally tough times can cause my body to react poorly. As a result, I am implementing more mindful eating.

 

I’ve made a goal of eating at least 2 raw meals per day to boost my energy, reduce inflammation, and keep my metabolism boosted. I intend to share all the recipes I create with you. The first is spirilized cucumber noodles with creamy avocado pesto that is sooo to die for! If you do not have a spirilizer yet, it’s worth the purchase, but you can also use a julienne peeler to get a similar effect.

 

img_0128

Serves 4

  • 2 large cucumbers
  • 1 avocado
  • 4-5 basil leaves
  • 1-2 cloves of garlic
  • 1/2 lemon
  • 1 tablespoon aged balsamic vinegar
  • 3-4 tablespoons grapeseed oil
  • sea salt as needed
  • grape tomatoes
  1. Spirilize 2 cups of cucumber per serving.
  2. To a food processor add avocado, basil, garlic, lemon juice, balsamic vinegar, a pinch of sea salt, and slowly add grapeseed oil until mixture is smooth.
  3. Cover noodles with sauce and toss.
  4. Add tomatoes and additional basil for garnish.

 

img_0100