Raw Food – What Can You Do With Zucchini?

Zucchini, a member of the summer squash family, is readily available almost all year-round in most locations, extremely abundant, and therefore, also cost effective. Many people wonder what can they do with it, how can they use it. This wonderful fruit, and yes it is a savory fruit – the seeds inside are the telling bit on this, is quite versatile.

Nutritionally, Zucchini might be a surprise to many, since it actually a good protein source. Additionally, since is is a highly alkaline food, it is wonderful for balancing out an over-acid body (for someone who eats meat and cooked foods) gently. These are also one of the easiest foods to digest, they’re low in calories, and particularly high in vitamin A and potassium. According to Chinese medicine, squash helps to reduce inflammation too.

Several ideas for use include:

Hummus, a creamy,savory dip/spread, and Zucchini in this dish instead of the garbanzo beans makes this dish much easier to digest, and still taste wonderful, equally good to the standard. Two recipe examples for this style of Hummus come from Cherie Soria [zucchini hummus pg. 145] in her book, “The Raw Food Revolution Diet”, and from Ani Phyo [Sun-dried Tomato Hummus (Bean-Free) pg. 148] in her book, “ani’s raw food kitchen”.

Soups/Sauces are also an easy way to use zucchini. A favorite, savory soup recipe for this is Cream of Zucchini, by Jennifer Cornbleet, available in her book, “Raw Food Made Easy for 1 or 2 People” (pg. 78). And, in the winter time, you can allow the blender to warm the soup for you – probably less than 3 minutes to avoid heating beyond 118 degrees so that the enzymes stay alive to benefit your digestion; just be sure to add the avocado and dill after warming do avoid damaging the the delicate dill, and over frothing with the avocado.

Noodles for pasta or asian noodle dishes or lasagne, and Rice replacement is another use for zucchini. There are several wonderful sauce recipes out there, for example a Marinara sauce [great sweet version in Alissa Cohen’s book, “Living On Live Food” (pg. 395) – many who eat a Standard American Diet, and with whom I share this, tell me that it’s better than any Marinara sauces they’ve eaten before]. Other great sauces include a Mock Peanut Sauce (made with Almond butter), or an Alfredo style sauce (made with Cashew or Pine Nuts), a nut or seed cheese sauce to emulate Macaroni and Cheese, or just adding olive oil, minced garlic, a few sun-dried tomatoes, and fresh basil (and perhaps oregano), are wonderful ways to enjoy the noodles too. Having a vegetable spiralizer/Spirooli makes creating angel hair style pasta a breeze, and it’s fun too! You can pick up a Spirooli via http://www.tinyurl.com/nhgxx3. Everyone of my students who’s used these, and reports back, tells me that they absolutely loves their Spirooli.

Other ways to use zucchini include using it as a bulking agent in raw food recipes, for example in burger patties or for crackers, and also as slices for crudites, or stuffed – scoop out the inside and fill with a spread, nut or seed cheese, or nut or seed pate.

These are just ideas to get you started, and learn different ways that you can use this truly phenomenal edible. See what you can think of, and add to this via http://www.askchefallie.com ; be great to hear your comments on this too!

To Your Most Vibrant Health, Chef Allie