Zucchini Pesto "Pasta"

Well, another day of healthy eating. Started out the day with a green smoothie. Yum! Just add a frozen banana, handful of frozen mango chunks, handful of fresh blueberries, very large handful of raw spinach and a squeeze of agave syrup and just a little water. Blend until smooth...it's amazing. The spinach gives it so much in the way of nutrients and such, but the only way to know it's there is with the bright, beautiful green color. Other than that it tastes just like a regular fruit smoothie.

Here's a tip... take any bananas that are getting overripe and you're not going to eat, then just throw them in the freezer. Take one out when you want a thick smoothie. No ice needed. Frozen fruits are great and you can make them yourself. Just cut up, put in the freezer and viola! Fruit as needed.

But last night, I made a fun snack that I had to tell you about. I've been scouring Web sites and books, as well as visiting the recent raw foods meetup in town. I've gotten so many great ideas that I can't wait to try them all out! Last night I sliced up a zucchini with a vegetable peeler to get long, thin ribbons. Then I added some fresh pesto (you can make and freeze that also, it's easy). Add some ground flax seeds for texture and great Omega 3s, then mix it up and there you have it.

One afterthought... I realized that you need to eat it right away. If you want to wait, just salt the zucchini first and let it drain to get some of the moisture out first. There's so much moisture in the zucchini that the sauce begins to get a little watery if you wait too long to eat it. Just salting it will do the trick, and add a little flavor too. Use sea salt for the best flavor. I think I'll do that next time, but the flavor is wonderful either way and the crunchiness is so satisfying.

Enjoy!