“I also attached another one that I found funny because I’m immature like that,” I wrote at the conclusion of the email to Scottsdale’s favorite nutritionist before attaching the photo below labeled “Jason Teaches the Birds and Bees” and quickly clicked Send.
Not knowing Jason very well at that point, I wasn’t sure how he would take it: creeped out, indifferent or entertained. I think our friendship officially started when he proved to be the latter.
“You are amazing. That picture pretty much tells the whole story! Bread n butter!”
Since then his tolerance and humor prove to be just as on-point as his somehow-delicious yet healthy recipes. So what took me so long to make the delectable Pesto Zucchini & Kelp Noodles from his Mindful Nutrition Workshop at the Montelucia?
Partially a lack of mindfulness and partially a reluctance to steer from my “breakfast for breakfast, lunch and dinner” routine. (I like to pretend like it’s morning all day…)
Until Whole30 happened. And I started dreaming of pasta as if it were a trip to Italy or early retirement. I thought there was no replacement for everyone’s favorite carb until I remembered Jason’s recipe, put down the Larabars and dusted off the spiralizer.
Pesto Pasta with Zucchini & Kelp Noodles
The next time you say a silent prayer thanking the heavens that coffee and cinnamon are calorie-free, include a special shout out to carb-friendly zucchini and kelp too.
- 1 Package of Kelp Noodles
- 1 medium zucchini, thinly sliced into “noodles”
Raw Pesto Sauce:
- 1 cup fresh basil, firmly packed
- ⅛ cup extra-virgin olive oil
- 1 ½ tablespoon macadamia nuts
- ½ medium/large clove garlic
- 1 tablespoon fresh-squeezed lemon juice
- ⅜ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper
- ½ pinch cayenne pepper
- ½ tablespoon nutritional yeast*, optional
1. Squeeze lemon juice into a shallow dish filled with water; add kelp noodles and allow to soak
2. To make the “noodles,” cut the zucchini with “spiralizer” or Julienne Peeler
3. To make the pesto, in a blender or food processor, combine the basil, olive oil, nuts, garlic, lemon juice, salt, pepper, nutritional yeast (if using) and jalapeño (if using) and blend until smooth. Be careful not to over blend. Depending upon the strength of the blender motor, you may need to add a little more olive oil to process smoothly.
4. Add the pesto to the Kelp and zucchini “noodles” and toss gently but thoroughly. Let sit for 10 minutes so the zucchini softens.