Oodles of Noodles - BodyMind Institute

Oodles of Noodles

By Elaina Love | Nutrition

Jun 25
oodles-of-noodles

Average Reading Time: 3 min 10 sec

How to make Veggie Pasta

We usually use yellow or green zucchini for our pasta, as these are soft and make the most enjoyable texture. Here are a variety of vegetables you can use to make a “noodle” base for your sauces:

mans-hands-cutting-zuccini
  • Zucchini, use a Spiral Slicer or mandolin 
  • Red or golden beet, peeled then spiraled in the Joyce Chen Spiral Slicer or using smallest blade on Paderno spiralizer 
  • Large carrots, peeled then spiraled in the Joyce Chen Spiral Slicer or using smallest blade on Paderno spiralizer 
  • Medium celery root, peeled then spiraled in the Joyce Chen Spiral Slicer or using smallest blade on Paderno spiralizer 
  • Yam, peeled then spiraled in the Joyce Chen Spiral Slicer or using smallest blade on Paderno spiralizer

Instructions:

1. Place the vegetable of your choice on the spiralizer:

  • Joyce Chen Spiral Slicer makes skinny “angel hair” noodles. You will need to cut the zucchinis in half before placing them in the slicer, and cut off both ends. 
  • A Mandolin with a julienne blade makes long skinny noodles (Vegetable peeler or julienne peeler can also be used). Run the zucchini on all four sides across the mandoline slicer on the 1/8″ julienne setting, and slice the zucchini until you reach the seeds in the middle, then stop (the seeds will cause the noodles to fall apart). 
  • Paderno Slicer makes larger, spaghetti like noodles. Place the vegetable between the clamps and spin.

2. Cut the noodles to an easy to eat length, then put them in a glass bowl and gently toss with 1 tsp. Himalayan salt. Let them marinate for 15 minutes (while you make your sauce). You can place them in between paper towels to bring out some of the excess moisture, or you can lay them in a colander or strainer. Drain and serve.

3. You may opt to warm your dish in a dehydrator set at 135º for 1 hour before serving. This will take out any excess moisture.

Article By Elaina Love, Faculty Member here at the BodyMind Institute
Elaina Love's Raw Chef Certification
Elaina's Website: https://elainalove.com/
Elaina's Live Classes: http://purejoyplanet.com/

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About the Author

~ Professional Chef, Instructor and Detox Counselor at PureJoyAcademy.com, Lifestyle Counselor, Co-owner of Pure Joy Academy and Owner/Director of PureJoyPlanet.com Elaina Love began teaching raw food courses in 1998. She is a pioneer of low-glycemic and gourmet raw foods. She has created some of the recipes and everyday products which are used by professional raw chefs around the planet. Elaina has authored 3 popular recipe books, and is known for her “recipes that work!” In 2010, after 12 years of teaching, Elaina co-founded Pure Joy Culinary Academy. Since the academy opened, she has thoughtfully certified hundreds of students around the world. Each of these proud graduates now knows exactly how to be a raw food chef, and can instruct others around then–with an emphasis on Holistic Nutrition! Elaina has created the online "Raw Chef Certification" available exclusively here at the BodyMind Institute. Visit Elaina Loves' Pure Joy Academy here >

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