Zucchini and avocado pasta is a raw dish that uses squash instead of flour for traditional noodles, making it both gluten-free and vegan. A garlicky, creamy avocado sauce, sprinkled with salt and pepper, brings out traditional Italian flavors without any extra processed ingredients.

Zucchini is a low-calorie vegetable that is mostly made of water. This vegetable is loaded with antioxidants and supports the immune system and proper organ function.

Going “raw” is a diet which consists of eating only organic, uncooked foods such as fruits, vegetables and nuts. Many people choose this diet as a permanent healthy lifestyle or as a short-term diet to detox their body.

Detoxing the body by breaking unhealthy habits and removing familiar chemicals we put into our system is a challenge. It is important to experiment with raw food meals to learn how much your body needs as proper fuel.

My experience with juicing and eating only organic foods for a few days has been rewarding because I feel energized and physically better. Although it takes immense willpower not to pick up that slice of pizza, I feel accomplished and refreshed because my body isn’t heavy and full.

It is fun to find creative ways to use organic foods to replace some of our favorite meals. Websites such as Therawtarian.com has great recipe ideas including raw cream of mushroom soup, a “bacon” lettuce and tomato sandwich, cheese sauce, onion bread and chocolate cake.

Loving-it-raw.com is a very informative resource for people interested in more information about incorporating a raw diet into their lifestyles. Tips include educating yourself about this diet, drinking lots of water, eating enough, getting adequate sleep and provides different raw meal recipes.

With seasonal produce such as cherries, apricots, grapefruits and asparagus available at the farmer’s market, now is a great time to stock up on healthy organic foods and challenge yourself to live a healthier lifestyle.

This recipe was adapted from thehooteats.com

Raw Pasta

2-3 large zucchini

1 medium avocado

½ lemon, juiced

2-3 garlic cloves

1 tablespoon dried basil

2 tablespoons olive oil

salt and pepper for taste

Slice the zucchini lengthwise in very thin, spaghetti like strands, using a vegetable peeler. If you don’t have a vegetable peeler, you can use a knife or a mandolin slicer.

Place the garlic, lemon juice and olive oil in a food processor and grind until the garlic is smooth. If you do not have a food processor, I suggest using a blender to grind the garlic and mix the sauce ingredients.

Add the avocado, basil and a dash of salt and pepper to the bowl and process until smooth and creamy. You can add water or more olive oil to thin out the consistency of the sauce.

Place the sliced zucchini in a large bowl and toss well with sauce. Top with pepper and serve at room temperature or chilled.

Anna Puccinelli can be reached at [email protected]