Zucchini Spaghetti (V)

I try to incorporate raw meals into my clean eating lifestyle, but often find it difficult because you would probably think eating raw means no cooking so less meal preparation. Well it actually takes a lot of preparation due to all the chopping, slicing, grating, blending and waiting until flavors are absorbed. So I just don't always have the time to make a raw meal after work.

A raw meal basically consist solely of uncooked, unprocessed and organic foods. Depending on your level of dedication to eating raw, a raw food diet may include a selection of raw fruits, vegetables, nuts, seeds, eggs, raw fish (sashimi) and non-pasteurized/non-homogenized dairy products. The idea behind 'raw foodism' is that plant foods in their most natural state, so uncooked and unprocessed, are the most wholesome for the body. For the record, it's a lifestyle not a diet!

This zucchini spaghetti has been on my recipe wish list for a while now and I regret that I waited so long to make it because it was quick since you don't need to slice a lot of ingredients, and it tasted amazing!!!

Duration: 10 minutes

What you need for 1 serving:

• 1 zucchini
• 125 gr cherry tomatoes in different colors
• Handful arugula
• 50 gr soft goat cheese
• 1 garlic clove
• Handful unroasted and unsalted walnuts
• 1 tbs roasted pine nuts
• 2 tbs extra virgin olive oil
• Pepper & Salt
• 1 tbs fresh basil leaves, torn

What you do:

1. In a bowl, combine the olive oil, crushed garlic clove, torn basil leaves, pepper and salt. Let it stand for 10 minutes.
2. Thinly slice the zucchini lengthwise and halve the tomatoes. 
3. Toss the zucchini, cherry tomatoes and arugula with the dressing and put on a plate. Crumble over the soft goat cheese and garnish with some fresh basil leaves, the walnuts and pine nuts. 

Eat right away because zucchini gets moist if you let it sit to long! 

Enjoy!