Raw Food - What Can You Do With Zucchini?

Zucchini, an affiliate of the summer squash family, is readily available just about all year-round in most locations, extremely abundant, and for that reason, also economical. Many people wonder exactly what do they do with it, just how do they'll use it. This wonderful fruit, and this is a savory fruit - the seeds inside would be the telling bit for this, is pretty versatile.

Nutritionally, Zucchini may well be a surprise to many people, because it actually a good protein source. Additionally, since this is a highly alkaline food, it's wonderful for balancing out an over-acid body (for someone who eats meat and cooked foods) gently. These can also be one with the easiest foods to digest, they're low in calories, and particularly loaded with vitamin A and potassium. According to Chinese medicine, squash reduces inflammation too.

Several ideas for use include:

Hummus, a creamy,savory dip/spread, and Zucchini within this dish instead of the garbanzo beans makes this dish less difficult to digest, yet still taste wonderful, equally good for the standard. Two recipe examples because of this design of Hummus are derived from Cherie Soria [zucchini hummus pg. 145] in her book, "The Raw Food Revolution Diet", and from Ani Phyo [Sun-dried Tomato Hummus (Bean-Free) pg. 148] in their own book, "ani's raw food kitchen".

Soups/Sauces are also a great way to use zucchini. A favorite, savory soup recipe just for this is Cream of Zucchini, by Jennifer Cornbleet, available in their own book, "Raw Food Made Easy for one or two People" (pg. 78). And, in winter time, it is possible to permit the blender to warm the soup to suit your needs - probably below 3 minutes to prevent heating beyond 118 degrees so that the enzymes stay alive to profit your digestion; just be sure to add the avocado and dill after warming do avoid damaging the delicate dill, and over frothing with the avocado.

Noodles for pasta or Asian noodle dishes or lasagna, and Rice replacement is an additional use for zucchini. There are several wonderful sauce recipes around, for example a Marinara sauce [great sweet version in Alissa Cohen's book, "Living On Live Food" (pg. 395) - many people who eat a Standard American Diet, sufficient reason for whom I share this, tell me that it is superior to any Marinara sauces they've eaten before]. Other great sauces incorporate a Mock Peanut Sauce (created using Almond butter), or even an Alfredo style sauce (created using Cashew or Pine Nuts), a nut or seed cheese sauce to emulate Macaroni and Cheese, or simply adding extra virgin olive oil, minced garlic, a couple of sun-dried tomatoes, and fresh basil (as well as perhaps oregano), are wonderful ways to enjoy the noodles too. Having a vegetable spiralizer/Spirooli makes creating angel hair style pasta very simple, and it is fun too! You can pick-up a Spirooli via Everyone of my students who's used these, and reports back, tells me that they absolutely loves their Spirooli.

Other ways to work with zucchini include deploying it as being a bulking agent in raw food recipes, as an example in burger patties and for crackers, and also as slices for crudites, or stuffed - scoop out your inside and fill having a spread, nut or seed cheese, or nut or seed pate.

These are only suggestions to get you started, and learn different methods that you can use this truly phenomenal edible.