Zucchini Linguini with Sweet Potato and Quinoa | Gluten Free, Vegan, Mostly Raw

Zucchini Linguini

Hello October!  While at home back in MA, the curvy streets covered with overhung trees are probably glowing red, yellow, and orange.  Here in South Texas, the palm trees are still green, blowing a warm breeze.  No matter where I am, October will always welcome the grounding, snuggly, sweater weather that requires something orange in every recipe.  This simple pasta dish provides a creamy sauce with earthy tones and a variety of textures that can be served hot or cold- perfect for Mama back home and my friends here in the heat 🙂 Balance our chemistry, hydrate these cells!  Enjoy ❤

Serves 2, One portion: 350 calories, 15g protein, 51g carbohydrate, 12g healthy fat

Ingredients:

• 2 zucchinis, spiralized
• 2 leaves of kale, chiffonaded
• 1 avocado
• 2 key limes or 1 lime, juiced
• 1 tomato
• 1/2 sweet potato, boiled
• 3/4 cup cooked quinoa
• 1/2 cup sprouted lentils

Steps:

1. Chiffonade kale and spiralize zucchini. If you don’t have a spiralizer, a potato peeler works great for making nice long thick noodles
2. Blend lime juice, tomato, and avocado, (and if you have any herbs like italian seasoning or fresh basil, thyme, or sage, throw some of that in! That’s be SO GOOD!) in blender or small food processor until creamy
3. In a large bowl, combine kale, zucchini, and sauce and mix
4. Dice the boiled sweet potato and add it to the bowl. Also add quinoa and sprouted lentils
5. Serve with sunflower seeds, lime, and grilled okra (I baked mine on a lightly greased with coconut oil pan on 350F for about 15-20 minutes, just to get it tender, I love the stuff raw too!)