Raw zucchini pasta

We were in a kitchenware shop on Sunday and noticed that they had a spiralizer on sale. (Why, you ask, were we in a kitchenware shop? Well we needed some new seals for some of our jars. However, I also realise that perhaps this whole buying of kitchenware is becoming a bit of an illness…) Well, spiralizers look some damn cool that I decided that we had to have one and (luckily?) I received no argument from P.

So we took our new prized possession home and decided to try it out making zucchini pasta for dinner to team up with the massive batch of pesto that I had made earlier.

Oh my goodness. That thing really is so damn cool. It turned three zucchinis into incredibly long, thin pasta in minutes and it was fun (so fun that I had to fight for with my little one who was desperate to “do it myself”). Not just that, but dinner was delicious. Once again I was surprised to find how much I enjoyed it and by the fact that I actually felt full.

Sadly our success was not repeated for dessert. I spent a ridiculous amount of time cutting the flesh out of a coconut that I had bought that day in order to make a raw chocolate pudding. It had been partly cracked open (just the shell) and the flesh around the crack didn’t look great so I chucked that out, but I didn’t think much about it (because I am clearly mad).

Well, I chucked the (washed) coconut into the blender with a ton of maple syrup (not really raw, I know, but our agave had ants in it), raw cocoa, vanilla, salt & water and pulverized it. And… it was absolutely disgusting. I mean, it tasted really really horrible. The coconut was all dry and stringy and the whole dish tasted rancid. Boo hoo. I guess I’ll just have to chock that one up to experience… (i.e. Perhaps we are not meant to eat fresh coconuts down here.)

Anyway, here’s the recipe for the meal that did work:

Raw Zucchini Pasta

  • 3 large zucchinis, spiralised (or julienned)
  • 4 medium tomatoes, diced
  • a big handful of kalamatta olives, pitted & chopped
  • the juice of one lime
  • 3 tablespoons of fresh pesto (recipe below)
  • sea salt & pepper to taste

Combine the ingredients and eat. (Or leave it to marinate for about an hour in the fridge first – that would be even better!)


  • A massive bunch of fresh basil
  • a small handful of walnuts (soaked for at least 2 hours)
  • 1 tablespoon of olive oil
  • juice of half a lemon
  • 1/4 teaspoon of sea salt

Place all the ingredients in a food processor and blend (pausing every now and then to push down the stuff on the edges). Add a little more lemon juice if it needs it, but if it is really dry then you have probably got too many nuts relative to your basil. If so, chuck in anything leafy and green that you have around (baby spinach, rocket, etc) to balance things out.


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