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Join Lisa Manzo as she makes a creamy avocado sauce with no cream! For all you avocado lovers, try something different by blending the buttery fatty fruit into a sauce and mixing it with zucchini noodles for a rich, crunchy dish.
Link to the recipe: http://bit.ly/2xxclnS
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0:00
Hi everyone, welcome! So today I'm going to show you my version of zoodles. So today we're
0:05
doing an avocado creamy zoodle dish. I absolutely adore making this for my daughter and I can't
0:11
wait to show you the very simple recipe right here on Real Food Live
0:30
Hi everyone, Lisa Manzo here with Real Food Live. I'm a registered holistic nutritionist
0:37
fitness professional and owner of Pure Energy Wellness Lofts and today we are going to go
0:42
through my avocado creamy zucchini zoodle bowl. So I'm really, really excited to show
0:48
you this. This is absolutely one of my favorite dishes as well as one of my family's favorite
0:52
dishes and it's great because it's gluten free and it's also dairy free because we're
0:59
really adding in the cream from that beautiful, fatty, creamy avocado. So we're going to show
1:04
you the very simple recipe today and right now I have one avocado, so just cut in half
1:10
slice in half here. I have about a tablespoon of olive oil, you can also use an avocado
1:17
oil or a coconut oil if you like the taste. A half a lemon which is juiced here and we're
1:22
going to use one garlic clove because the sauce that I'm making today is a garlic avocado
1:27
sauce. But you have so many different variations on the sauces that you could do. You could
1:33
also do just an olive oil and garlic, you could do a cashew cream, really it's endless
1:39
and we can go through that in a little bit. And of course I absolutely adore basil so
1:44
we're going to add in some basil for a little bit of a different taste here. And then of
1:48
course I have my zucchinis here and my spirulizer that I'm going to make the zoodles in. So
1:54
Zoodles are quite simple, I know they're the trend in the fad right now but rightfully
1:59
so. They're very easy to make, they're raw so there's no need to cook them. You can warm
2:04
up the zoodles in a pan if you like but it's not needed. So any raw vegans of any sort
2:10
they tend to love this dish. You just need to purchase yourself a spirulizer. Spirulizers
2:16
come in so many different shapes and forms. There's handheld ones, there's ones like the
2:21
one I'm holding right now. And you can purchase this at most stores, home outfitters, home
2:27
scents, the bay, most of the stores will carry spirulizers now. And I'll show you how simple
2:33
it is to use it as well. So we're going to start with making the sauce. So I'm just going
2:38
to start with putting in about a quarter cup of basil into a food processor or a high speed
2:44
blender, whatever you have on hand. With high speed blenders you might need to use a little
2:49
bit more liquid so you might need to put a little bit more oil just so it doesn't get
2:53
stuck inside as well. So the blade doesn't work too hard. So I'm going to throw in the
2:58
basil here into the processor and I'm going to throw in one garlic clove, okay. And then
3:04
I'm going to add my olive oil here which is what I'm using today. And I'm just going to
3:11
process this on high speed. So you want to make sure it's nice and blended into a paste
3:23
So let that work its magic. So I exceptionally like zoodles because of the fact that they're
3:30
gluten free and that zucchini right now is summer squash so it's probably the best time
3:37
to eat them right now because soon they will not be in season. So I know we talk a lot
3:42
about how important it is to eat foods that are in season. So this is one of them to eat
3:47
in season as it is called the summer squash. So you want to make sure you're eating as
3:52
many zoodles and grilled zucchini as you can. So just pulsing this here. Good. Alright
4:00
so once it's all blended together, I'm going to just open this up right here. You want
4:10
to maybe move it around if you're using a food processor. And then I always like to
4:16
add it in, add in the creamy avocado after I blend the basil and the garlic clove. So
4:23
I'm just going to add this in right here. So one avocado. You can definitely use more
4:31
especially if you're making more than one bowl. You want to definitely add in more avocado
4:37
I like mine super creamy but if you don't, you can definitely just use half the avocado
4:42
So remember we talked about how important it is to eat healthy fats like avocado because
4:49
it's what's going to keep you nice and full. So with a dish like this, a vegetable raw
4:53
dish, your body is going to process this really quickly. So without that amazing fat, you'll
4:59
be hungry in 20 minutes. So you want to make sure you're adding in that healthy fat here
5:06
Alright, so we're going to blend it up again. Alright, so as you can see, it's really easy
5:19
to make. As you can see, the most laborious part of this recipe would be making the sauce
5:24
which is simple and easy. I like it chunky, but if you do like it creamy, just make sure
5:30
you leave it in your blender or your food processor for a little bit longer. Okay, alright
5:37
So I'm going to take this out and I'll leave that like that. So what I'm going to do right
5:44
now is show you how to actually make the zoodles. So for those of you who have never used a
5:53
spiralizer, I'm going to show you mine today. So it's really simple. You cut the zucchini
5:57
in half and again, zoodles are really any raw vegetable. So you can use beets and carrots
6:02
and so many other vegetables other than zucchini. But you're going to place the sliced zucchini
6:10
on the top there and you're going to pop it onto the lid and you're just going to simply
6:18
use the handle to go round and round. As you can see, inside I'm creating those zoodles
6:24
Now there are different blades inside your spiralizer. Some blades are really, really
6:27
thin, which is going to make the zoodles even thinner, so more like spaghetti versus a thick
6:32
I like it thick, so I'm going to show you that today. Alright, so you're going to use
6:39
that to spiralize all the way down and again, you need your arm power here because if you're
6:48
making more than one bowl, you're going to be turning this thing around for a little
6:54
while, but it's worth it. So once you get to the end, you're going to open it up and
7:01
you're going to notice that you're going to get your zoodles. Okay, so again, depending
7:06
on the blade, you can actually make these even thinner. So I'm going to place these
7:10
in my bowl here. I'm going to actually do one more, or the other half of the zucchini
7:15
here. So this is half a zucchini and this is the other half. So let me just make sure
7:24
this is popped on. Alright, so as you can see, I am just going to put the zucchini in
7:36
and I'm just spiralizing the rest of the zucchini. Alright, perfect. We're almost there. We're
7:50
almost there. Alright. Okay, perfect. So I'm going to do the other half of the zucchini
8:06
here. So this is one full zucchini. So notice how much that gives you. So amazing. So if
8:12
you wanted to do a really big bowl for the whole family, you can do a larger bowl, just
8:17
family style and then throw the sauce on top. So because I want this avocado paste to be
8:24
a little bit more liquidy, I'm going to grab my blender and I'm going to pop it in there
8:31
and I'm actually going to add the lemon juice into it as well. So grabbing your blender
8:38
so just place everything here on the side. Alright, so throwing it in so that I can get
8:48
a little bit more of a liquidy kind of sauce. Alright, so throwing it in there. Just grab
8:56
my spoon. Alright, so like I said, I'm going to add half a lemon and a little bit of salt
9:09
and pepper to this mix as well. So here's half a lemon. With the salt and pepper, I
9:16
usually like to do it to taste as well. Alright, so just get that going. So this is going to
9:33
give it a little bit more of a liquid type consistency. There we go. Alright, so now
9:41
it's getting nice and creamy. There we go. And we'll see how I like it there. Perfect
9:48
Okay, so I'm going to take this mixture out and I'm just going to cover the zoodles with
9:56
the avocado and garlic sauce. So just a reminder, we have some basil in here, some avocado
10:03
some lemon juice, some garlic, salt and pepper. So simple ingredients, but absolutely delicious
10:33
Absolutely nutritious. So for those of you who are gluten free, this is a perfect dish
10:39
for you because you don't have to worry. It's quick to make and it's a dish that the family
10:45
will absolutely love. I know my family does. So placing all of that here into the bowl
10:52
I'm going to use my spatula to coat the zoodles. So like I said, you could also warm up the
11:00
zoodles in a pan on the stove on low heat if you wanted them warm. But this is such
11:06
a nice summer dish when it's really hot outside because it's really refreshing and it will
11:10
cool you down. Zucchini is a great, great summer vegetable. It has so many amazing vitamins
11:17
like A and C and minerals like potassium and folate. So you're really getting so many nutrients
11:24
and minerals in this dish as well as it being absolutely easy to make. So here are your
11:31
creamy zoodles. So just coating them enough to coat every single zoodle here. There we
11:39
go. So all done here for you. Alright. So just like spaghetti that you would eat, you
11:47
can also just eat it with a spoon and a fork. Just like your regular pasta. So here we go
12:00
So here are your zoodles. I'm going to pop that in. I'm going to make a mess all over
12:07
my face. So I just cut that zoodle a little bit so I didn't do that. So here we go. So
12:16
amazing. So like I said, so refreshing, such a great summer lunch bowl. If it's for dinner
12:24
I probably would warm up the zoodles to make it warmer. But so easy, so nutritious and
12:30
so fast to make. And that's what we want. Quick and easy that you can make in under
12:36
10 minutes. So thanks for joining us today guys on Real Food Live and we hope to see
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you back here soon
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