Preparation: 20 minutes
Servings: 2 as a main dish, 4 as a side
There is something quite tempting about spiralised vegetables; they somehow seem tastier, not to mention fun to make! This delicious, nutty, creamy meal won’t weigh you down. You can serve it as a lovely bright pink plate of goodness all on its own or alternatively. I think it pairs well with a fresh filet of pan-fried snapper or salmon.
Brain Food Note
Beetroot is rich in folate, which can help combat mental fatigue, mood swings, and insomnia. Combine the beets with zucchini for vitamin C to help alleviate stress. Sprinkle the nutrient-dense almond and pumpkin seeds over the top for healthy fats, folate, protein, and magnesium to help reduce anxiety. Top with zinc-rich sesame seeds for a calming effect on the brain.
1/4 cup pumpkin seeds
1/4 cup almonds, chopped
2 tablespoons coconut oil
6 large zucchini
1/2 teaspoon sea salt
1 handful parsley
4 sprigs thyme
1 cup beetroot pesto
1 tablespoon sesame seeds
freshly ground black pepper
Preheat oven to 160 degrees C (or 320 degrees F).
Spread the pumpkin seeds and almonds on a baking tray with 1 tablespoon of coconut oil. Bake for approximately 10 minutes, or until a pale golden brown.
In the meantime, spiralise the zucchini into thick noodles or, alternatively, slice thinly. Remove the nuts and seeds from the oven. Allow to cool. Chop parsley and thyme and put aside. Chop up the toasted pumpkin seeds and nuts roughly.
Heat 1 tablespoon of coconut oil in a frying pan over medium-high heat. Add the spiralised zucchini and sauté until the noodles just begin to soften, about 1 1/2 minutes.
Add the beetroot pesto and toss gently to heat through, approximately 1 1/2 minutes. Remove quickly from the heat.
Serve the beetroot noodles onto warmed plates and sprinkle toasted pumpkin seeds, almonds, sesame seeds, and herbs over the top.
