Zucchini Pasta with a Green Detox Dressing
by HANS staffer: Shamim de Groot, CNP
You will need:
- 2 Zucchinis
- 1 large Avocado, sliced open and pit removed
- 1 cup chopped parsley
- 3-4 garlic cloves
- 4 tbsp fresh lemon juice
- 3 tsp raw honey
- ½ tsp Dijon mustard
- ½ -cup filtered water
- 3 Tbsp olive oil
- Sea salt or Himalayan salt to taste
- Spirooli to make the pasta
- ½ a lemon
- few sprigs of parsley
- 1 tomato cut into slices
Whole unpeeled zucchinis are used to make the pasta. Cut the ends of the zucchini. Put both the ends in the Spirooli and make the pasta.
Place the rest of the ingredients in the blender, with the exception of water and blend on high until smooth. Add water if a thinner consistency is required for the dressing.
Serve the pasta with the dressing on top. Garnish it with lemon wedges, tomatoes and sprigs of parsley
Zucchinis are rich in Vitamin C, Manganese and phytonutrients. Garlic helps the immune system. Parsley has unique antioxidant and disease preventing properties. It is a nutritional powerhouse with vitamins A, B, C and K and the minerals iron and potassium. It is a wonderful source of folic acid, a B vitamin that keeps the heart healthy and helps lower the risk of stroke and heart attack. With regular consumption of parsley, you reduce your risk of cancer. Flavonoids, such as apigenin, are shown to reduce the risk of breast, skin and prostate cancer.