I have another raw zucchini pasta recipe for you (sorry, not sorry!) I simply can’t get enough of them. These noodles are so versatile and I love getting creative with sauces to smother them in.
This sauce is perfect if you have some overripe avocados sitting in the fridge. It is loaded with nutrient dense ingredients like avocado, parsley, apple cider vinegar, chilli and orange juice which gives it a lovely unique sweet twist. Depending on my mood I will mix these ingredients in a blender to make it super creamy, or in a food processor which gives it a more chunky texture. I love thick and creamy sauces like these because they are pretty much compatible with any food and can double as dips, spreads, salad dressings etc – there are many uses for any leftovers.
The benefits of parsley
Parsley is one of those incredibly healing foods which is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies a meal. Parsley is actually a storehouse of nutrients and has a delicious vibrant taste. The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety.
Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components and the second type is flavonoids. It also contains active ingredients like phenolic compounds, antioxidant flavonoids, essential oils like myristicin and apiol, and various nutrients like vitamins K, C and A and one of the most important B vitamins.
The vitamin K aids in bone health and the vitamin C is great for boosting your immune system. Incorporating parsley into your life regularly gives you relief from any aches or pains due to it’s high anti-inflammatory properties. Parsley is incredibly high in iron so is recommended for anyone suffering with anaemia. It’s an amazing source of beta carotene which is an antioxidant that helps protect the body against free radical damage and also slows down the ageing process.
If you don’t have a spiraliser I highly recommend getting one. They are so much fun and are a great way to boost your vegetable intake. You can also substitute the zucchini noodles for your favourite gluten free pasta. This recipe makes one serving, or you could divide it into two smaller meals.
Creamy Avocado Parsley Sauce with Zucchini PastaGot overripe avocados sitting in the fridge? This fresh and creamy avocado parsley sauce recipe is perfect for you!
- 2 zucchini’s peeled (optional)
- 1/2 large avocado
- Few sprigs fresh parsley
- 2 tsp apple cider vinegar
- 1/4 cups orange juice
- 1/4 cup filtered water
- 1/2 cup cherry tomatoes
- Pinch chilli powder
- Spiralise the zucchini’s using a vegetable spiraliser or you can also gently peel them with a vegetable peeler. Put the zoodles into a bowl.
- Blend the rest of the ingredients (including the left over bits from the spiralised zucchini’s) until smooth and creamy.
- Add more water if necessary to achieve desired consistency.
- Pour over zucchini noodles, add the tomatoes, massage it altogether, and garnish with extra parsley.