Two pastas in one week! A) Who am I? And B) What kind of healthy food blog am I trying to run over here, anyway? Before you start giving me the sideeye and asking me if I’ve lost it, hear me out.
What we’ve got here is a big brimmin’ bowl full of zucchini noodles doused in the creamiest cashew curry sauce. No stovetop, no oven, no cooking and 10 minutes from the fridge to your plate. Hello, spring.
Like I mentioned in the last pasta post over here, I embarked on a 7-day raw food diet on March 12th and completed it yesterday. Well, I kind of completed it. I’m still coasting out of the zone while feasting on this pasta and all of the other delicious raw food leftovers.
I always try to incorporate lots of raw fruits and vegetables in my diet, but this week was 100% raw. I thought of it as a type of spring cleaning – resetting my body after a long winter and encouraging it to crave healthy, fresh foods during the warm months.
From the get-go, it was really easy to eat raw because we stocked up on everything we needed before we started the 7 days and we got as wide of a variety as possible. At all times, the fridge was overflowing with reds, purples, greens, yellows, and oranges. For me, the trick is to keep plenty of healthy options for quick on-the-go eating.
We would start the day with a smoothie and then prepare the days “meals” – also known as large bowls of food that we continuously served up throughout the day. Tabbouleh, sprouted “cereal”, guacamole [!], fruit salads, Thai-style dressings, red pepper dip, my favorite broccoli salad [made raw with a clever and tasty variation – comment if you’re curious!], and plenty of chances to use my Inspiralizer and blender.
The only thing I really craved? Curry. Clark’s curry to be specific. Indian or Thai, it matters not. I would have killed for a steaming plate of rice smothered in that spicy, sweat-inducing curry. But Clark’s not here and a girl’s gotta do what a girl’s gotta do.
So I made my take on curry and I made it raw and then I sent photos to Clark and bragged about it. When something tastes this good, how could I not?
I highly recommend going with The Inspiralizer – it was designed by the queen of spiralizing. She knows what she’s doing when it comes to veggie noodles and as such, she’s created the best and most functional spiralizer. 💁💁💁
- Serves: 6
- Calories: 147
- Fat: 1 g
- Saturated fat: 0 g
- Unsaturated fat: 1 g
- Carbohydrates: 12 g
- Sugar: 4 g
- Sodium: 131 mg
- Fiber: 3 g
- Protein: 6 g
- 6 oz. coconut water
- 2 cups raw cashews
- 1 large garlic clove
- ⅛ of a large avocado
- 2 teaspoons curry powder
- 1 teaspoon red chili paste
- ¼ teaspoon cayenne
- ¼ teaspoon sea salt
- 3-4 medium zucchinis [6-8"]
- Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles).
- In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
- Toss zucchini noodles with curry sauce in a large bowl until thoroughly coated. Serve and enjoy.
The sauce will keep in the refrigerator for about 3 days. Just stir it up until smooth. Due to the avocado, the color may change slightly as well – but it's still good!