For an alkaline vegan Zucchini recipe, let’s make “Alkaline Vegan Zucchini Noodles with Avocado Pesto.” This dish is not only delicious and nutritious but also fits into an alkaline diet, which emphasises the consumption of alkaline-forming foods to help balance the body’s pH levels. Here’s how to prepare it:

Alkaline Vegan Zucchini Noodles with Pesto

Ingredients:

For the zucchini noodles:

4 medium zucchinis
1 tablespoon extra-virgin olive oil

For the avocado pesto:

2 ripe avocados
1 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup raw almonds or pine nuts
1-2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 small onion
Salt and pepper to taste
Water (as needed for desired consistency)

Optional toppings:

Cherry tomatoes, halved
Sliced cucumber
Sprouts
Hemp seeds
Crushed red pepper flakes

Instructions:

1. Prepare the zucchini noodles: Using a spiraliser or vegetable peeler, create long, thin zucchini noodles. If you prefer them warm and slightly softened, lightly sauté the zucchini noodles in a pan with 1 tablespoon of olive oil and over medium heat for 1-2 minutes. Otherwise, you can leave them raw.
2. Make the avocado pesto: In a food processor, combine the avocados, basil leaves, parsley leaves, raw almonds or pine nuts, lime juice, olive oil, onion, salt, and pepper. Blend until smooth. If the pesto is too thick, add a little water, one tablespoon at a time, until you achieve your desired consistency.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Serve the zucchini noodles in a bowl, and top with halved cherry tomatoes, sliced cucumber, sprouts, and hemp seeds for added flavour and texture. You can also sprinkle some crushed red pepper flakes if you like a bit of heat.

This Alkaline Vegan Zucchini noodle dish is not only visually appealing but also a delightful and healthy option for your meals. The avocado pesto adds creaminess and a burst of flavour, making it a satisfying and nutritious dish for anyone. Enjoy!

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