Using vegetables in place of wheat pasta is popular in Paleo and grain-free dishes. It’s so much healthier and not very hard, with the right tool!
Commercial pasta is simply wheat and salt. It’s empty calories and it is highly glycemic. Starches turn into sugar very quickly and raise blood glucose and insulin levels very rapidly.
It’s turning out that gluten grains like wheat are not only bad for people that react to them, they are not healthy in general. Actually, even for folks that are not grain-free or on Paleo, it makes sense to use vegetables instead of wheat.
There are so many problems with eating wheat and gluten grains, that more and more people are switching.
Additionally, commercial wheat (pasta) is not properly prepared. The grains are not soaked to release the anti-nutrients inherent in the grains. Pasta is not the comfort food you thought it was – but people love it – probably because they get a high from all the gluteomorphines that will affect certain people.
Stop using wheat pasta and use vegetables instead.
Zucchini is a good source of Vitamin A, thiamin, niacin, phosphorus and copper, and a very good source of dietary fiber, Vitamin C, Vitamin K, riboflavin, Vitamin B6, folate, magnesium, potassium and manganese. The omega 3 to 6 ratio is almost 2 to 1, which is excellent.
An easy and delicious sauce made without tomato (nightshades can be a problem for those with autoimmune diseases) complements the zoodles well. You’ll be surprised at how much this sauce looks and tastes like authentic tomato sauce! It is also well tolerated.
Using an inexpensive tool like the julienne peeler to make the zoodles is easy and quick. You will really surprise your family with a great side dish as explained below, or used as a base for other foods or sauces. The possibilities are limitless!
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: Approximately 1.5 pints
You might also like my No Tomato Sauce recipe!
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