Healthy Alternative to Pasta

I used to be crazy about pasta. I just couldn't get enough of it. At the time, trying to find easy vegetarian options, pasta seemed to be an excellent choice. I eventually realized that I would benefit from significantly reducing sugars and processed grains from my diet.

Dr. Mercola explains in his Total Health Cookbook & Program:

“There are good carbohydrates that should compose most of your carbohydrate intake, and they are found mostly in high fiber vegetables that grow above the ground. Your body prefers these complex carbohydrates because they slow the release of simple carbohydrates like glucose and decrease your insulin levels. Insulin is the fat-building hormone in the body; therefore, increases in insulin cause weight gain. On the other hand, there are ‘troublesome’ carbohydrates that you need to reduce or eliminate from your diet, and they are found in grains, sugars and sugary foods, as well as starchy vegetables like potatoes. These carbohydrates will increase your insulin levels and tend to promote weight gain and illness.”

The good news is that I’ve learned from ‘Raw Foodies’ that I could make my own spaghetti-style zucchini noodles and it is easy to make. Wow! I also realized that I wasn’t really craving for the pasta but for the sauce that we serve with pasta.

To make my own spaghetti-style zucchini noodles, I needed the necessary kitchen equipment. I first experienced with the ‘Saladacco’ brand but was disappointed with its poor constitution and my noodles were also too mushy. I since discovered the ‘Spirooli’ and I love it! The brand name is now ‘World Cuisine.’ It used to be called ‘Spirooli.’ It is the exact same machine.

CATHY’S ACTION HEALTH TIPS:

1) You’ll need a Vegetable Slicer to make your own spaghetti-style zucchini noodles. I suggest that you order the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer:





2) Try my new recipe. I am telling you. You won’t be missing the highly processed pasta. So tasty, easy and fast to prepare!

SPAGHETTI-STYLE ZUCCHINI NOODLES WITH ASPARAGUS AND TOMATOES

1 bunch asparagus, cut in 3 pieces
1 pint grape tomatoes, quartered
3 large garlic cloves, fimely chopped
Fresh basil pesto (Pesto Genovese is, without a doubt, a wonderful tasting pesto)
Fresh pepper
6 zucchini, peeled and cut with your ‘Spirooli’

Trim and steam the asparagus until cooked but still firm about 5 minutes. Combine all of the ingredients, mix well and serve.

3) This is a great tip I’ve learned from Matt Amsden in his book ‘RAWvolution.’ Take the time to prepare your noodles in advance and leave them at room temperature in an open container for 6 to 8 hours. This great tip will improve the texture of the vegetable noodles.

4) Prepare your favorite pasta sauce and serve it on spaghetti-style zucchini noodles instead of regular pasta. After your meal, notice how you feel. Do you notice any difference to your digestion?

5) Have fun! Experiment with your new ‘Spirooli’ with different high fiber vegetables such as: Onion, Carrot, Turnip, Sweet Potato, Daikon Radish and Butternut Squash.

Stay tuned! I’ll be sharing more recipes you can use with your new ‘Spirooli.’

Until next time,
Lots of Fun, Joy and Peace for you!

Cathy


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