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Hi there! I am super excited because today we are going
to learn one of my favourite recipes and it’s so... so easy to make, I can't wait to share
this with you.
Here are my courgettes or zucchini. I washed them and cut them both ends and you can also
peel your zucchinis if you want to.
So, the first way you can prepare your zucchini noodles is by using a regular vegetable peeler.
Or you can use the julienne peeler. You see? Here it goes, this is how you make zucchini
noodles.
The other way you can also prepare your courgette noodles is with lemon zester. How you do it?
You just go like this and you make stripes, you see how easy? It’s easy! Of course you know these methods they
take longer than, you know if you had the spiralizer you would make your noodles much
faster than using this. But if you are on a budget or if you can’t find this spiralizer
these are really great alternatives to make zucchini noodles.
Here goes the third way, you can make a zucchini noodle, your zucchini noodles, you can use
a v slicer. This is a vegetable slicer with interchangeable blades and I always use my
V slicer with these gloves here. These are cut protection gloves. I bought these at the
garden section of my local super market. And I used this gloves to protect my fingers because
these blades are very very sharp. You don’t want to mess around here. So please if you
use this method be very careful. Try to use a cut protection gloves, go to your super
market at the garden section and see if you can find thick rubber coated gloves, so that
you can protect yourself. So this is how I make zucchini noodles with a V slicer.
So am going to open my compact blender. We are going to start by putting the ingredients;
Here are the small pieces of courgette. I was unable to make noodles from them, so I
am going to incorporate these pieces on my pesto recipe.
One cup of dried almonds 2 to 3 cloves of garlic (It goes by taste,
If you want less garlic, put only two. If you like the garlic flavour put 3 garlic cloves
here) 2 table spoons of nutritional yeast(if you
want it more cheesy, put a third tablespoon of nutritional yeast. I have two here. Ok.
But sometimes I like to put three. So it’s up to you) Freshly squeezed juice of half
a lemon. One and a half table spoon of basil(I have
dried basil. If you can get fresh basil, you can use one to two cups of fresh basil leaves.
Here I have one and a half tablespoon of dried basil)
One fourth of a teaspoon of sea salt(This is Himalayan salt, natural unprocessed)
Half teaspoon of chlorella powder. And the last ingredient is one fourth of cup
*** cold pressed olive oil.
So let’s blend it!! So I finished blending the pesto I blended for about a minute or
so. And look at that. Oh my goodness, it smells so good. Smells really really good. And the
consistency is perfect. I love this recipe.
Did you see how easy it is to make this and it’s so delicious. Let me tell you, the
other day I made this at home and my husband had no idea this was a raw recipe. So am telling
you. This is so so good. And I hope you try this at home.
But first, this is the big moment. We are going to try the recipe, and taste it. I can’t
wait, because this smell is so so good. Let’s try it together. Yes, I love this, it’s
so great. So good.
Please please please try this at home. I hope you do this recipe, at home for your friends,
for your family. They are going to love it, they are going to love it and you are going
to love it too, am sure.
Have a beautiful week. I will see you soon on my next video Bye Bye.