What I love about the alkaline lifestyle – unlike most of the fad diets out there that just don’t work – is that you don’t have to feel like you’re depriving yourself as you lose weight.
That’s what makes it sustainable so you can keep it up.
Recipes like this one are a perfect example. With none of the acid in your typical pasta dish, these zucchini noodles are topped with a creamy, herbaceous sauce that tastes similiar to a pesto.
You’ll feel like you’re indulging even though this delicious dinner is light on acid and on your waistline. Be sure to make extra because you’re going to want leftovers for lunch the next day.
Give it a try and let me know what you think over on Facebook.
Zucchini Noodles With Avocado Cream Sauce
INGREDIENTS NOODLES [Serves 4]
1 cup cherry tomatoes
1 tsp. coconut oil (if doing a flash sauté and not raw)
INGREDIENTS AVOCADO SAUCE
Flesh of 1 ripe Hass avocado
1/3 cup fresh basil leaves
1 garlic clove
1 tbsp. lemon juice, freshly squeezed
1 tbsp. extra virgin olive oil
1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
For avocado sauce: Add the avocado, basil, garlic, lemon juice, extra virgin olive oil, and sea salt to a food processor and blend until you obtain a creamy smooth texture.
For raw zucchini noodles: Using a spiralizer or a vegetable peeler, make zucchini into noodles. Add the avocado sauce and cherry tomatoes to the noodles in a mixing bowl. Stir until well combined and enjoy!
For sautéed zucchini noodles: To preserve the nutrients and enzymes, I suggest a flash sauté. Add 1 tsp. of coconut oil to a pan, and heat on a medium flame. Add zucchini noodles and tomatoes to the pan, stirring occasionally. For flash sauté, do not let cooking time exceed 4 minutes. Remove from heat, place in mixing bowl, add the avocado sauce, stir until well combined and enjoy!
For more on which foods to enjoy and which ones to avoid, get your copy of my new book, Get Off Your Acid: 7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy.