As I gear up for Spring, I have begun to think about quick & easy dinners so I can enjoy more time outside, and less time in the kitchen.
I recently purchased and tested out a few veggie spiralizers to start making more raw, or lightly sauteed dishes to make quick healthy dinners. My first purchase was a countertop Vegetti Spiralizer. I initially chose the countertop after reading countless positive reviews and to make larger batches in a small amount of time. Unfortunately, I was less than thrilled with it's performance. The suction aspect of it did not stick to my counter, and the noodles were not coming out as noodles but rather small ringlets of vegetables. I was most irritated when the unit popped off my counter, knocked over my bowl and spread my veggies all over my kitchen floor. Needless to say, the unit immediately went back in the box and to the store.
I then exchanged it for a $9 handheld Vegetti Spiralizer. I was so surprised (and thankful!) how this simple, easy contraption worked like a charm! It goes to show that bigger is not always better! For small batches, and personal use, this kitchen gadget is perfect!
Now that I had the right tool, I got to testing. I made some sauteed batches, and some raw batches. The dish I present to you is my Zucchini Noodles w/ Cilantro Pesto. The entire dish is gluten, soy, corn & dairy free!
AND my quick & easy dinner mission was complete!
PREP TIME: 10 min
COOK TIME: 5 min
This is one of many dishes that will be featured in next week's
Spring Detox cooking demos & dinners!
For event details go to www.viaMelissa.com/events
Via’s Zucchini Noodles with Cilantro Pesto
1 tbl sp olive oil
3 garlic cloves
Dash garlic powder & sea salt
Using a handheld or electric spiralizer, spiralize zucchini into long strips
Heat a pan on medium het with garlic and olive oil
Place zucchini in pan
Coat with garlic powder and sea salt
Cook 3 minutes then remove
**For raw version - just spiralize and top with cilantro