• Christy Lonergan, HealthSpan Health Coach

Zucchini Alfredo

Serves 4 Sauce: 2 cups pine nuts 1/2 cup fresh squeezed lemon juice 1/2 cup fresh tarragon (or fresh thyme) 1/4 cup olive oil 1 cup water 1 tsp. black pepper, ground Hing (or garlic powder) to taste 2 tsp. salt 5-6 drops liquid stevia (optional) Blend all ingredients in a high speed blender until creamy. Fettuccini: 6 medium zucchini* Topping: 1/4 cup sun dried tomatoes, soaked and cut into strips 1/4 cup peas (frozen and thawed) 1/2 bunch fresh basil Using a mandolin, slice zucchini into long strips, then cut into thinner strips (to your desired thickness). Place in a bowl and massage with a little salt to bring out the juices and coat lightly in olive oil. Let set about 5 minutes, drain. Top zucchini "noodles" with sauce and sprinkle with sun dried tomato strips and peas. Cut basil into fine strips and use as garnish. NOTE: This is a "raw" food so it is full of beneficial nutrients and vitamins. If you wish to eat this warmed up, you can place in a dehydrator for an hour or in the stove at 200 degrees for 15-20 minutes. Check to make sure it doesn't get too warm so the nutrients stay in tact. *You can substitute zucchini noodles for Sea Tangle Kelp Noodles


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