Zucchini noodles are a lighter, low-carb noodle alternative that you will love with this tasty pea pesto!
Zucchini has a good amount of potassium folate, vitamin A, and the antioxidant vitamin C. These nutrients may help to protect cells from the harmful chemicals that can lead to colon cancer.
Peas are little powerhouses of nutrition. Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate.
Adding spinach to this recipe gives a knock out punch to cancer. Researchers have found that a carotenoid found in spinach, neoxanthin, kills off prostate cancer cells. The additional health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, and lowering the risk of developing asthma.
Feel refreshed and energized with these simple ingredients that help you fight cancer in your kitchen!
Dairy Free, Gluten Free, Vegetarian, Vegan
Ingredients
3 medium size zucchinis
1/2 cup frozen peas, thawed
1/2 cup baby spinach leaves
1 cup mint leaves
1/4 teaspoon sea salt
1/2 cup extra virgin olive oil
Preparation
1. Spiralize the zucchinis. If they are too long, cut into smaller strands.
2. In your food processor mix the peas, spinach, mint leaves and sea salt, slowly adding the extra virgin olive oil.
3. Taste and add more salt according to your liking.
4. Toss spiralized zucchinis with pea pesto.
5. Enjoy!
Recipe & Photo Credit: Sezin Hason, MindBodySoulBlog.com
