A true reminder that summer is near is zucchini. I love growing it, but I love eating it more. Last year when I was on so many different elimination diets, I kicked gluten and added a spiralizer to my appliance shelf. Out went the noodles and in came the zoodles. Before my spiralizer I typically ate zucchini cut into circles, half-moons, or long strips - all of which are perfectly delicious. Using a spiralizer allows zucchini to be the main component of the meal, as in my house it was used to being a side. Spiralizing zucchini is fun, easy, and pretty to look at. Today I made a grain-free spin on an Indian khichdi recipe. I am not a lover of spicy, but I do like spices.
I spiralized one medium-small zucchini and added it to med-low heat with a small amount of butter.
I stirred the zoodles until they began to soften. You may need to add small amounts of water to the pan as to not burn the zucs. Then I simply added the following:
1 tsp curry powder (more or less to taste)
1/2 tsp turmeric powder
1 tbs seed of choice (i.e. pumpkin, sesame, sunflower, chia, flax)
1 tbs olive oil
nutritional yeast (optional)
Turn heat low or off and stir, stir, stir:
I added pumpkin seeds and a couple spoonfuls of nutritional yeast because I am obsessed with it. Normally this dish, khichdi, is made with rice and lentils, but I replaced them with zucchini noodles. You may also add in a diced green leaf like spinach, kale, or collards to boost your vegetable and vitamin intake. Adding the olive oil and seeds provides good fats to sustain you.
See who enjoyed munching on the leftover middle piece of zucchini from spiralizing on my instagram page www.instagram.com/greenjourneyhealth
Happy Cooking :o)