Beet Noodles with Kale Sunflower Seed Pesto

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Time to mix up spiralized zucchini noodles with spialized beetroot noodles! Beets can be spiralized just as easily as zucchini noodles. Paired with a delicious, garlicky kale sunflower seed pesto, this beetroot noodle dish will satisfy the plant-based skeptics in your lives. Beetroots are an excellent source of folic acid, as well as a very good source of fiber, manganese, and potassium. In terms of additional health benefits, beetroots have historically been used for medicinal purposes, primarily for disorders of the liver, given their stimulating effects on the liver’s detoxification processes. Betacyanin, the pigment that gives beets their rich colour is also known to be a powerful cancer-fighting agent. Now doesn’t eating a plateful of nutrition-packed beetroot noodles sound more appealing when compared to ordinary pasta noodles with low nutrition? Give this recipe a try!  I guarantee you’ll be amazed by how satisfying it truly is.

Beet Noodles with Kale Sunflower Seed Pesto
Serves 2
A delicious, gluten-free alternative to pasta!
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Beet noodles
  1. 1 medium or large beet, peeled
Kale sunflower seed pesto
  1. 1/2 cup raw sunflower seeds (recommended to be soaked overnight)
  2. 1 tbsp hemp seed oil (** if you don't have this ingredient, simply swap for more evoo)
  3. 1/3 cup extra virgin olive oil
  4. 1 cup lacinato kale, destemmed
  5. 1 tbsp nutritional yeast
  6. 3 cloves garlic
  7. 1/4 tsp pink himalayan salt
Toppings
  1. 2 tbsp fresh basil
  2. 1 tbsp nutritional yeast
Make the beet noodles
  1. First peel the beet. Spiralize into noodles using a spiralizer. Set the beet noodles aside in a medium-sized bowl.
Make the kale sunflower seed pesto
  1. In a food processor, process the sunflower seeds until finely ground. Add additional pesto ingredients and process until the pesto becomes a creamy paste.
Plate and serve
  1. In the bowl with the beet noodles, add the pesto and mix well. Garnish with fresh basil and a sprinkle of nutritional yeast. Enjoy!
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