So the day had finally arrived. Despite my long-waited anticipation, I began planning my first recipe for Nature’s Intention like I do for any other meal at my house; with a quick rummage through the fridge of what we had. My brother, who graciously lent his photography skills for my blogging pleasure was on his way over and wanted to know what was for lunch. We had a couple of zucchinis to use up, so the decision was made: we’re having zoodles! We had a ton of basil growing in the tower garden that we absolutely needed to use, and we had soaked cashews in the freezer, so that was that– I’d make a basil “cream” sauce. I asked my brother to bring his camera and get his belly prepared for some nutritious awesomeness. Then I crossed my fingers that it would work out. Fifty percent of the time, throwing things together like this works every time.
This is likely the first time you and I have been acquainted, so welcome to Nature’s Intention! I’m Sarah, a nutritionist and blogger on a mission to empower people with the simple tools needed to take charge of their health! For years, I struggled with my own health issues, and turned to the holistic world of chiropractic, mind-body work, and natural nutrition for help.
How thankful am I for these simple but powerful tools, as my chronic symptoms and discomfort were resolved little by little with each change. After years of highs and lows, frustration and helplessness, there was one day where my symptoms completely disappeared. When you experience something so life-altering, you naturally want to share that with others. This is the ‘why’ behind my decision to change career paths from elementary teacher to nutritionist, and this is the heart and soul behind my business. I am consistently amazed at the miracles that happen when good-nutrition is met on a daily basis, and I feel so blessed for all the hardships and happenings that have propelled me on this path of sharing the gift of health with others. If there’s one message I can leave you with, it’s that despite the plethora of contradictory information out there, health is actually very simple; good health, like good nutrition, comes naturally. So it is with great meaning and much anticipation that I share this first recipe with you.
Zucchini noodles (or Zoodles as some call them) are a great alternative to pasta, whether you’re gluten-free, or like to keep things light. They are also so simple to make, and can be dressed up in all sorts of ways. My usual go-to is to toss grape tomatoes, basil and a homemade balsalmic vinaigrette in with them, but I am so pleased with how this basil cashew “cream” turned out, it is now my, and my brother’s, new favorite. The basil cashew sauce is creamy, garlic-y, and so flavorful. It is very versatile and could be eaten as a dip with vegetables, spread on a sandwich, or topped on an omelete. The noodles, especially the beets, added a nice crunch, and were light enough that we could both go for seconds without feeling too full.
I usually use my vegetable spiralizer to make zucchini noodles, but I love how the peeler makes such long noodles resembling fettuccine. I will say that the peeler is much more time consuming, and only allows you to use so much of the zucchini as a spiralizer would. I used it to noodle-ify the beet, as it was just way more efficient than taking the peeler to it. If you don’t have a spiralizer yet, then you could also use a cheese grater.
- RAW: alive with enzymes to aid in digestion and absorption
- ALKALIZING: improves pH balance in the body, promoting more energy & better overall health
- SKIN-HEALTHY: contains zinc, carotenoids and vitamin C and essential fatty acids for skin elasticity and thickness.
- CLEANSING: The fibre content aids in proper elimination, and the garlic and lemon serve as natural anti-fungals to improve intestinal health and absorption.
- ALLERGY-FREE: completely gluten and dairy-free and meets the requirements for vegan and paleo diets.
ZUCCHINI FETTUCCINE WITH BASIL CASHEW “CREAM”
AUTHOR: Sarah Klesko – Nature’s Intention
- 2 medium zucchinis
- 1 beet (I used striped)
- 1.5 cups soaked raw cashews
- 2 cups basil
- 2 cloves garlic
- 1/2 lemon (juice from)
- 2 tbsp olive oil
- 3/4 cup water
- 1 tsp himalayan pink salt/natural sea salt
- pinch of pepper
- Using a vegetable peeler or spiralizer, remove the outer peel and shred the zucchini and beet into lengthwise noodles.
- Add the soaked cashews, basil, garlic, lemon juice, olive oil, water, and salt to a vitamix, blender or food processor and blend until smooth and of uniform consistency.
- Pour sauce onto noodle dish and sprinkle with pepper, to taste.
- Serve and enjoy!