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Vegan Creamy Zoodles

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The sauce on these Vegan Creamy Zoodles is so creamy and so delicious that you won’t even realize you are fueling your body with an amazingly healthy dish.
vegan creamy zoodles

I’m a big fan of vegetable noodles… BUT not as a replacement for pasta. I mean, nothing can replace the greatest food on the planet… So, as long as these zoodles or noodles are not trying too hard to mimic my beloved pasta dishes, I’m happy.

So, why then do I say I love veggie noodles? Oh… let me count the ways:  I love serving all types of these amazingly colorful veggie spaghettis and noodles and rices as a side dish for just about everything. They can be served hot as a healthy side to chicken or eggplant Parmesan. When served chilled, they pair perfectly with whatever protein you are serving — BBQ anything, roasted fish, a veggie burger. Really, there are so many ways to prepare veggie noodles, that you can safely keep some in your fridge without ever having to worry that you won’t use them.

I like to buy my zoodles and sweet potato spaghetti, and cauliflower rice, ready-to-go in the clamshell packages you find in so many grocery stores now. My spiralizer (and I do have one) is now way in the back of a really high cabinet in my kitchen. It’s easy to use, but I don’t want any excuse not to eat my veggies this way, and believe me, I can come up with plenty of reasons not to set up the spiralizer…

Anyway, let’s get back to these Vegan Creamy Zoodles. This recipe is genius. I got the original recipe from one of my favorite vegan bloggers, Healthy Living James. I’ve made this recipe many times this summer and each time I change it up a bit to suit my needs. So, feel free to make it your own by adding whatever veggies you have in the back of your fridge. Feel free to spice it up a bit with some chipotle peppers — that’s been making my family happy. I think the next time I make this dish, I’m going to add tons of scallions and garlic to really boost our immune systems. If you think of any creative ways to make this recipe, I’d love to hear them in the comments below — just be aware, I may borrow some of your awesome ideas…

Here’s another really simple zucchini noodle dish if you are in the mood for more:  Zoodles With Raw Tomato Basil Sauce.

If you know me, you know how much I absolutely love to eat what my body needs at the present time. Well, right now, I’ve been needing foods to lessen my stress and anxiety. I know I’m not the only one who’s feeling these things lately. So, I urge you to eat the foods that will help you with this… and as luck would have it, zucchini is one of these foods.

reduce stress free ebook

I wrote an ebook just for this purpose. Download it for free, right here. It’s all about what foods you can eat to help you manage your stress.

vegan creamy zoodles

I’ve been serving these Vegan Creamy Zoodles to tons of people this summer while we are at the beach. This is one of those dishes that everyone loves. My mother-in-law loves them (we just don’t tell her she’s eating raw zucchini), my family loves them, and younger people love them also. And, the fact that this recipe is so easy to make, means we can have it as much as we want.

vegan creamy zoodles

Here are some of the amazing healing ingredients in these Vegan Creamy Zoodles:

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

vegan creamy zoodles

Vegan Creamy Zoodles
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Recipe type: paleo, whole30, grain free, gluten free, dairy free, vegan, vegetarian
Cuisine: vegetable, vegetable noodles, side dish, salad
Author:
Prep time:
Total time:
Serves: 4
These Vegan Creamy Zoodles are the perfect side dish for everything. The sauce is so creamy and delicious that you will forget you are eating your veggies!
Ingredients
  • 1 large clamshell container of zoodles (or you can spiralize a few zucchini yourself)
  • 2 ripe tomatoes, cut into wedges
  • ½ cup fresh basil leaves, torn into bits
  • For sauce:
  • 1-1/2 cups raw cashews (I don't soak mine but if you don't have a high-speed blender, I recommend you soak your nuts in room temperature water for at least an hour.)
  • 1 cup unsweetened plain non-dairy milk (I like to use oat milk or cashew milk)
  • 2 garlic cloves
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • ½ tsp chipotle chili powder (or more, to taste)
  • ½ tsp chili powder
  • salt and pepper, to taste
Instructions
  1. Place all of the sauce ingredients in a blender and whiz it up until really creamy and smooth.
  2. Combine the zoodles, tomato and basil in a large bowl.
  3. Pour the sauce over and stir with tongs to distribute.
  4. Enjoy!

vegan creamy zoodles

Raw Zucchini Noodles With Pesto And Tomatoes

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This recipe for raw zucchini noodles with pesto and tomatoes is one of the simplest ways to turn your food into medicine. The whole recipe takes only a few minutes and it’s so healing and fresh tasting — it’s a keeper!

raw zucchini noodles with pesto and tomatoes

I have always wanted to love zucchini noodles/zoodles/zucchini spaghetti — whatever you want to call it. I really really really want to like this ever-so-healthy veggie noodle as much as I like every type of pasta on the planet.

Well, I’ve finally figured out how I like zucchini noodles! And I even like them raw now!

Here’s my secret: lots of high-quality olive oil. I marinate my zoodles in a great tasting olive oil (my favorite right now is Kasandrinos Extra-Virgin olive oil), Himalayan salt, and freshly ground black pepper. The noodles, even though not cooked at all, end up having the best texture and taste. And, after they have marinated a bit, then I top it with whatever I’m feeling at the moment.

Olive oil is one of the world’s healthiest fats! Read my article on The Healing Power Of Olive Oil to learn more about this — believe me, you’ll be using this healing oil on everything!

The pesto in this recipe is vegan and it’s made with arugula, basil, and garlic, and of course olive oil!

This marinating step was an epiphany for me — I really do like zoodles! I know I’m a bit late to the party, but better late than never…

Here in New York City, where we are lucky enough to be able to walk a few blocks and find every type of pre-cut vegetable noodle, it was just sad that I wasn’t out there grabbing these beauties every time I saw them. And, as a wellness consultant in Manhattan, my clients were buying up the stock of these grain-free pastas and asking me how to prepare them. Everyone seemed to love them but me… well, it’s nice to be one of the crowd now!

I love to customize recipes for specific health concerns. So, when my clients ask me to put on my health coach and chef’s hat, I often customize faux pasta recipes for their specific needs.  Let me customize a grain-free pasta recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a vegetable noodle recipe that addresses your specific needs!

boost your immune system

Yes, you can stay healthy when everyone else is sick, so download my free Boost Your Immune System ebook.

I urge you to try the many types of vegetable noodles available. If you live in a city like I do, you can walk into Whole Foods or go to the local farmers market and grab a container of them. If not, you can purchase a spiralizer and make them pretty easily yourself.

Another trick I love, is to mix vegetable noodles with buckwheat noodles. This creates a dish that really has the bite of a traditional pasta. You can try this technique in my recipe for Szechuan Zoodles. And, for another great take on a simpler noodle, try these Zoodles With Raw Tomato Basil Sauce.

raw zucchini noodles with pesto and tomatoes

Here are some of the great healing ingredients in this Raw Zucchini Noodles With Pesto And Tomatoes recipe:

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Arugula has a good amount of calcium and it also contains vitamins A, C and K. It is rich in potassium and it’s extra beneficial in the summer because it actually cools the body down. This delicious peppery green is also believed to be a libido booster. One of the first things I learned when I started really taking care of my health through proper nutrition, was to substitute dark greens for lighter greens whenever possible. One of the easiest, tastiest, and healthiest switches you can make is to swap out some of your lighter salad greens for peppery, dark arugula.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

raw zucchini noodles with pesto and tomatoes

If you make this Raw Zucchini Noodles With Pesto And Tomatoes recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Raw Zucchini Noodles With Pesto And Tomatoes
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Recipe type: paleo, whole30, grain-free, dairy-free, gluten-free, raw
Cuisine: vegetable noodles, faux pasta
Author:
Prep time:
Total time:
Serves: 4
This recipe for raw zucchini noodles with pesto and tomatoes is so simple and it's one of the nicest things you can do for your body! Got 10 minutes? You've got dinner!
Ingredients
  • 3 cups zucchini noodles (store bought, or made with a spiralizer)
  • ½ cup good quality extra-virgin olive oil, divided
  • Himalayan salt and black pepper, to taste
  • 2 cups packed arugula
  • large handful fresh basil leaves (anywhere from about ¼ cup to 1 cup, depending on your taste)
  • ¼ cup vegan Parmesan cheese (optional)
  • 1 cup grape or cherry tomatoes
  • dried hot red pepper flakes, to taste (optional)
Instructions
  1. Place the zoodles in a shallow pie plate or a dish with sides.
  2. Pour ¼ cup olive oil on top.
  3. Season with salt and pepper.
  4. Toss gently and set aside.
  5. Make the pesto: In a food processor, combine the arugula, basil, ¼ cup olive oil,and optional Parmesan cheese.
  6. Process until combined well, but not totally smooth.
  7. Season with salt and pepper.
  8. Transfer the marinated zoodles to a platter.
  9. Scoop the pesto on top of the zoodles.
  10. Arrange tomatoes all around.
  11. Enjoy!

raw zucchini noodles with pesto and tomatoes

Zoodles With Creamy Avocado Pesto

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zoodles with creamy avocado pesto

Pasta is my favorite food in the world. Give me a big bowl of spaghetti, and just leave me alone. But, I feel so much better when I don’t eat grains. Ugh.  Now there are some awesome grain-free faux pastas available today I am sooooooo happy. BUT, when people tell me that zucchini noodles/zoodles or spaghetti squash noodles or any vegetable that’s been turned into noodles will satisfy my pasta craving, I think they are crazy. That being said, these zoodles with creamy avocado pesto are really awesome…

I know, now I’ve kind of talked you out of making them. I really stink at marketing sometimes. But, I am honest — sometimes to a fault. Really, what I should have done is compared these to other vegetable recipes, not to my beloved pastas. Because — and this is so true — this is one of the best vegetable recipes around. And, for all of you out there who do feel that zoodles can take the place of traditional spaghetti, you are going to flip over this recipe.

These zucchini noodles are delicious! Really, I’m not just trying to redeem myself after my ranting above. It’s my opinion that when you make a dish that’s zucchini in spaghetti form, it needs a really creamy, flavorful sauce. You are not going to catch me serving zoodles with a light garlic and oil sauce (even though I know tons of people who love that). Nope, I want the most decadent sauce I can find. And this creamy avocado pesto sauce is just that.

The avocado here makes the pesto so creamy. And it’s so easy to make. And it’s a really pretty green. And it’s really healthy… Ok, have I talked you into it yet?

I made this last week when I was in the mood for creamy pasta but I didn’t want to deal with the guilt that would go along with that when I didn’t feel well afterwards. And, truly, I was happy. I like to leave the zucchini a little crunchy and I used my favorite store-bought pesto… so quick and so easy!

If you are a zucchini noodles fan, you should also try my recipe for Szechuan Zoodles.

zoodles with creamy avocado pesto

There are only a few ingredients in these awesome zoodles with creamy avocado pesto, but they are healing ones:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects. I used a store-bought basil pesto for this recipe, but feel free to experiment with your favorite pesto!

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations, constipation, and hot flashes due to menopause.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

zoodles with creamy avocado pesto

Zoodles With Creamy Avocado Pesto
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Recipe type: zucchini noodles, faux pasta, simple
Cuisine: vegan, vegetarian, paleo, whole30
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Zucchini spaghetti is smothered in a flavorful pesto sauce made creamy by adding avocado! This is so easy and so healthy!
Ingredients
  • 1 large clamshell package of zucchini noodles/zoodles (or spiralize about 3 medium/large zucchini)
  • 1 Tbs extra-virgin olive oil
  • 2 cups fresh spinach
  • ½ of an avocado
  • 6 oz. basil pesto (or substitute your favorite pesto)
  • sea salt and black pepper to taste
Instructions
  1. Heat the oil in a large saute pan.
  2. Add the zucchini and stir until it's how you like it -- I like mine a bit crunchy, so it only takes a few minutes.
  3. In a blender, combine the spinach, avocado, and pesto.
  4. Whiz it up until really creamy.
  5. Put the zoodles in a large bowl.
  6. Add as much of the sauce as you like. Toss well.
  7. Season with salt and pepper.
  8. Slurp it up and enjoy!

zoodles with creamy avocado pesto

Zoodles With Raw Tomato Basil Sauce

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These zoodles with raw tomato basil sauce can actually help calm your mind…

noodles with raw tomato basil sauce

Honesty time. I don’t love zucchini noodles. I really want to, but I just don’t. I know everyone, everywhere, is saying that noodles are a great substitute for spaghetti. Yeah, right. Not so much for me. BUT, they are so good for you — especially these zoodles with raw tomato basil sauce — that I made it my mission to figure out why I don’t love noodles as much as everyone else seems to.

This is what I figured out: I just don’t love them when I think of them as spaghetti. When I’m expecting a big heaping bowl of satisfying pasta, any kind of vegetable, no matter how good it is, just isn’t going to cut it. So, here’s my trick. I serve them with a cold sauce (and this one is delicious), so that it seems more like a salad-y dish than a pasta dish. This way I’m not disappointed. And, let me tell you, the flavor is so good, it’s the best salad ever!

I guess it’s a mental thing. A mind over matter thing.

But, I can honestly say, I love these zoodles with raw tomato basil sauce as a side dish for my grilled fish. Or with my collard wrap for lunch. And I used the sauce as a salsa for some grain-free chips too! Ah, a multitasking dish… you gotta love it!

If you are a zucchini lover, you should also try my recipe for Vegan Skillet Zucchini Parmesan!

noodles with raw tomato basil sauce

noodles with raw tomato basil sauce

Here are some of the awesome healing ingredients in this recipe for zoodles with raw tomato basil sauce:

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. This recipe uses both fresh and sun-dried tomatoes.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies or water when anyone has a cold… it works great!

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

noodles with raw tomato basil sauce

Zoodles With Raw Tomato Basil Sauce
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Recipe type: paleo, whole30, vegan, vegetarian, vegetables, sauce, zucchini noodles, vegetables, zoodles
Cuisine: recipe adapted from: The Fully Raw Diet cookbook
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Zucchini that eats like pasta... the perfect easy side dish. And, everyone should add a few raw dishes to their diet...
Ingredients
  • 1-1/2 lb. zucchini noodles (pre-made or spiralized yourself)
  • 2 Tbs extra-virgin olive oil
  • 6 garlic cloves, smashed
  • sea salt, to taste
  • 1-1/2 lb fresh tomatoes
  • 2 celery ribs, cut into pieces
  • juice of ½ a small lemon
  • ¾ cup packed fresh basil leaves
  • 1 Tbs fresh oregano leaves
  • ½ an avocado, cubed
  • 3 sun-dried tomato pieces, packed in oil
Instructions
  1. Heat the oil in a large saute pan over medium heat.
  2. Add the garlic and saute, stirring, until in starts to brown.
  3. Add the zucchini and some sea salt and toss with a tongs just until the zucchini begins to soften a little bit.
  4. In a food processor, combine the fresh tomatoes, celery, lemon juice, basil, oregano, sun-dried tomato, and avocado. Pulse until the consistency of salsa (not completely smooth).
  5. Serve the noodles with sauce on top and pass the extra sauce on the side.
  6. Enjoy!

noodles with raw tomato basil sauce

Szechuan Zoodles

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This recipe will actually make you feel cooler and calmer…

szechuan zoodles

It’s holiday season, but in my book that doesn’t mean everything we eat has to be heavy and traditional. This dish is neither, but it’s awesome. When I brought a big bowl of these Szechuan Zoodles to my family’s Hanukkah party, they certainly looked non-traditional next to the latkes but they made everyone happy. I’m all for healthy and happy, so if I were you, I’d give this dish a shot at your holiday party!

I saw this recipe on one of my favorite food blogs, Half Baked Harvest and the beautiful pics kind of called to me, so I knew I was going to have to make some version of them!

I’ve made zoodle dishes before and some have them have been great, while some have been only so-so. While I do love these vegetable noodles, I am a true pasta fanatic, so sometimes I end up a little disappointed. This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta. That’s always a really good thing…

And the dressing… OMG… it’s spicy and sweet and peanut buttery and it’s made in the blender… so it’s easy.

A real pasta dish that’s paleo, healing, spicy, slightly sweet, vibrant, and fresh… who could ask for anything more?

For another awesome paleo pasta dish try my recipe for Roasted Red Pepper Fettuccine.

szechuan zoodles

Here are some of the great healing ingredients in these Szechuan Zoodles:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

szechuan zoodles

Szechwan Zoodles
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Recipe type: zoodles, pasta, spaghetti, spicy, paleo, vegan, vegetarian, Asian
Cuisine: recipe adapted from: Half Baked Harvest
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This dish is made with zucchini noodles and buckwheat spaghetti. The sauce is the perfect combination of spicy and sweet! It's paleo, healthy, and comforting!
Ingredients
  • 20 oz zucchini noodles (I bought mine pre-zoodled, but I would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
  • 1 lb buckwheat spaghetti, cooked al dente (I used these buckwheat/sweet potato ones)
  • ½ cup peanut butter (here's an organic one)
  • ½ cup tahini
  • ¼ cup liquid aminos (you can buy it here)
  • juice of 2 limes
  • ¼ cup coconut sugar (here's a good one)
  • 2 Tbs hot chili oil
  • 1 Tbs toasted sesame oil
  • ½ cup full-fat canned coconut milk
  • ¼ cup hot water
  • 1 cup chopped peanuts
  • ¼ cup sesame seeds (buy organic ones here)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
Instructions
  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the dressing: Put the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and ¼ cup hot water into your blender. Whiz it up until very creamy.
  5. Put the remaining ingredients into the bowl with the noodles.
  6. Add in as much dressing as you like and toss with your hands (you will probably have some extra dressing).
  7. Enjoy!

szechuan zoodles

Healing Slow Cooker Chicken Soup

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healing slow cooker chicken soup

I make some form of a healing soup every time anyone says they feel they might be getting sick. So, last week when Steve was past the point of “almost” getting sick — I mean way into the multi-tissue phase of a cold, I brought out the big guns and made this healing slow cooker chicken soup.

Usually when I make chicken soup, I let it simmer on the stove and go about my business. This time, I just didn’t have the time to stay in, so I broke out the slow cooker. And let me tell you, not only is this soup delicious, but this healing slow cooker chicken soup really lives up to its name! Steve had a bowl that night for dinner, then another for breakfast (this surprised me because, although I would easily do this, I was shocked that he actually ate soup for breakfast), and then again for dinner. This stuff really is better than any cold medicine you can buy.

I like to use bone broth instead of traditional stock or broth whenever I make my soups. This really amps up the healing benefits. Read my article on the 5 Reasons You Need To Add Bone Broth To Your Diet. This info will turn you into a bone broth fanatic too!

This is not you mother’s chicken soup. The broth is filled with garlic and ginger and scallions — a whole arsenal of germ and bacteria fighting warriors! I used lots of veggies (I even substituted turnips for potatoes), kicked it up with some Chinese herbs, and made it paleo-friendly by using zucchini noodles instead of traditional pasta.

This healing slow cooker chicken soup is so easy to make, so potent, and so delicious, you’ll never so back to your mother’s soup… ssshhhhh, don’t tell mama….

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a healing soup recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

I’ve also got a new FREE ebook for you:

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And, now that fall is just about here, you should also make my Butternut Squash And Apple Soup!

healing slow cooker chicken soup

Here are some of the amazing things this soup does:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

GingerChinese herb (Sheng Jiang). It’s especially good during cold weather and also during seasonal changes. So, when winter is trying to turn into spring, and we (those of us on the east coast) get some of those cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).

Turnips are great for indigestion. They help relieve that horrible bloated feeling we all get sometimes and they reduce excess gas and diarrhea. Research shows that turnips contain a substance that may reduce your risk of colon, prostate, and lung cancer. These bulbous vegetables contain a good amount of vitamins B and C and they provide calcium and potassium, and they can help your cough. In Chinese medicine turnips (wu jing) are known to help reduce inflammation and phlegm.

Dill is considered a chemoprotective herb that can help neutralize some carcinogens and it’s also an antibacterial herb.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

healing slow cooker chicken soup

If you make this Healing Slow Cooker Chicken Soup recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Healing Slow Cooker Chicken Soup
5.0 from 3 reviews
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Recipe type: paleo, whole30, gluten-free, dairy-free, grain-free
Cuisine: soup, one-pot meal
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This soup really lives up to its name. Make a pot of this when you are feeling sick and let the healing begin! It's filled with garlic, ginger, scallions and other healing ingredients.
Ingredients
  • 2-1/2 lb. bone-in, organic chicken thighs (about 6 thighs)
  • 1 qt chicken bone broth
  • 2 cups water
  • 2 medium onions, diced
  • 2 turnips, peeled and diced
  • 3 celery stalks, sliced
  • 3 carrots, peeled and sliced into thick slices
  • 3 large (or 6 smaller) garlic cloves, smashed
  • 5 slices of peeled ginger (about ¼-inch thick)
  • 3 scallions, sliced (add the roots of the scallions too)
  • 1 Tbs fresh dill, chopped (use more if you like)
  • sea salt and black pepper to taste
  • 2 cups zucchini noodles (use a spiralizer or a vegetable peeler, or buy them pre- "zoodled")
Instructions
  1. Add all ingredients, except zucchini, to the slow cooker.
  2. Cook on high heat for 4 hours.
  3. Remove the chicken to a plate and remove the meat from the bones.
  4. Discard the bones and add the chicken back into the soup.
  5. Add zucchini and cook for another 30 minutes.
  6. Ladle into bowls and let the healing begin.
  7. Enjoy!

healing slow cooker chicken soup

Vegan Skillet Zucchini Parmesan

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If you are an eggplant parmesan lover, you have to try this recipe for vegan skillet zucchini parmesan!

vegan skillet zucchini parmesan

One of our favorite local restaurants serves the most amazing zucchini parmesan. I’m so used to avoiding cheese and I really never feel deprived in this area.  Well, almost never. But this zucchini parm is amazing, so I usually just take a tiny taste and then move away. Quickly. I mean, I physically have to push the dish to the other side of the table far from my reach. (I have to do this with bread baskets too.)  I’ve been saying for years that I am going to create a vegan version of this luscious dish, so that I can enjoy it too. Finally, the time has come. Here’s the recipe. And it’s awesome!

My daughter came home from college the other day and I was figuring out what to cook for her first night back at home. She’s a lover of that same zucchini dish, so I figured I’d give it a go. I always like to make something special for her when she comes home, and while I thought this vegan skillet zucchini parmesan would fit the bill, I was also a bit concerned because she really doesn’t love most vegan cheeses. So, I used 3 different types of vegan cheese that I’ve never tried before but have been reading rave reviews about… success!

I went to Whole Foods and I bought a vegan ricotta, a vegan mozzarella, and a vegan Parmesan cheese… in various brands that I’ve been wanting to try. These cheeses were so much better than I expected them to be; even Shelby was pleasantly surprised. And that makes me really happy.

If you’re looking for another vegan comfort food dish, you also have to try my Vegan Macaroni And Cheese recipe!

vegan skillet zucchini parmesan

This dish is not only delicious, but here are some of the reasons why it’s also a healing dish:

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here. For this recipe I found a great store-bought vegan cheese made from cashews, but I’ve been seeing so many delicious-looking recipes to make cashew cheese at home, so I’m going to try that next time… and please, if you have a great cashew cheese recipe, let me know!

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. I used an almond-based vegan ricotta cheese in this recipe, and I loved it!

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

vegan skillet zucchini parmesan

Vegan Skillet Zucchini Parmesan
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Recipe type: vegan, main dish, vegetarian, Italian
Cuisine: recipe inspired by: The Endless Meal
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Slices of zucchini replace the pasta, and various vegan cheeses replace the dairy, making this vegan dish absolutely unbelievably amazing!
Ingredients
  • 1 med onion, chopped
  • 1 Tbs extra-virgin olive oil
  • sea salt
  • 2 med zucchinis, cut in half horizontally, then cut into thin vertical slices
  • 5 garlic cloves, chopped
  • 1 28-oz can fire-roasted chopped tomatoes
  • 1 Tbs coconut sugar (I like this one)
  • 1 tsp balsamic vinegar
  • 3 oz vegan ricotta cheese
  • 6 Tbs vegan shredded Parmesan
  • 8 oz vegan mozzarella cheese, cut or spooned into small chunks
  • 8 oz bruschetta mix or sun-dried tomato pesto (make your own or use store-bought)
  • 8 basil leaves, julienned
Instructions
  1. In a large, ovenproof sauté pan or deep skillet, heat the oil.
  2. Add the onion, seasoned with a bit of salt, and cook, stirring occasionally, until it begins to brown, about 10 minutes.
  3. Stir in the garlic and cook for 1 minute.
  4. Stir in the tomatoes, coconut sugar, and balsamic vinegar.
  5. Turn off the heat, and slide the zucchini slices into the sauce so they cover the bottom of the pan under the sauce. Repeat 3 more times, stacking the slices on top of each other until you have stacks of 4 slices of zucchini covering the whole pan. Make sure you push each slice down into the sauce before adding the next, so that there is sauce in between each slice.
  6. Put dollops of the ricotta cheese all over the top of the zucchini.
  7. Then sprinkle the Parmesan all over.
  8. Next put chunks, shreds, or spoonfuls of the mozzarella all around the top.
  9. Cover the pan loosely with foil, turn the heat back on and let it simmer for 10 minutes.
  10. Preheat your broiler.
  11. Uncover the pan and place spoonfuls of the bruschetta mix or pesto all over the top.
  12. Place the pan under the broiler until the cheese is gooey and starts to brown.
  13. Sprinkle the basil over the top.
  14. Remove from the oven and let cool a bit, then serve with a big spoon and enjoy!

vegan skillet zucchini parmesan