In honor of breast cancer awareness month, this week’s Eating For Beauty recipe was inspired by one of Odacité founder Valérie’s favorite plant based organic dish. This recipe is filled with vegetables, fruits, and healthy fats- all which are essential to lower the risk of breast cancer.
This dish is bright, fresh, and really fun to make. You will need a veggie spiralizer to make the beautiful zucchini spiraled noodles, or what some like to call “zoodles”.
Zucchini alone is rich in nutritional value and delivers countless advantages to the body. Its high content in vitamin C, folate, and beta-carotene is primarily what gives it its spotlight as a cancer prevention food.
For the skin, zucchini are known as strong antioxidants that help maintain youthful skin and even more so, they are rich in manganese-required for the formation of collagen.
Fun fact: Did you know that zucchini is technically a fruit but it is just cooked like a vegetable because it is best when eaten in cooked dishes. This recipe changes the whole game for raw zucchini.
2 Zucchini, ends cut off
2 cups packed fresh basil leaves
2 cloves garlic
⅓ cup extra-virgin olive oil
1 tbsp pine nuts
2 tsp fresh lemon juice
Salt and pepper to taste
Optional toppings: cherry tomatoes, almond slivers
- Using a spiralizer, (or julienne peeler, mandoline), cut the zucchini into noodles. Set aside.
- Make the pesto in a food processor or blender by combining the pine nuts, garlic, olive oil, lemon, basil, and salt and pepper.
- Once well blended, mix the pesto into the zucchini noodles.
- Top with optional toppings and serve.