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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
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doing an avocado creamy zoodle dish. I absolutely adore making this for my daughter and I can't
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wait to show you the very simple recipe right here on Real Food Live
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Hi everyone, Lisa Manzo here with Real Food Live. I'm a registered holistic nutritionist
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fitness professional and owner of Pure Energy Wellness Lofts and today we are going to go
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through my avocado creamy zucchini zoodle bowl. So I'm really, really excited to show
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you this. This is absolutely one of my favorite dishes as well as one of my family's favorite
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dishes and it's great because it's gluten free and it's also dairy free because we're
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really adding in the cream from that beautiful, fatty, creamy avocado. So we're going to show
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you the very simple recipe today and right now I have one avocado, so just cut in half
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slice in half here. I have about a tablespoon of olive oil, you can also use an avocado
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oil or a coconut oil if you like the taste. A half a lemon which is juiced here and we're
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going to use one garlic clove because the sauce that I'm making today is a garlic avocado
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sauce. But you have so many different variations on the sauces that you could do. You could
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also do just an olive oil and garlic, you could do a cashew cream, really it's endless
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and we can go through that in a little bit. And of course I absolutely adore basil so
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we're going to add in some basil for a little bit of a different taste here. And then of
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course I have my zucchinis here and my spirulizer that I'm going to make the zoodles in. So
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Zoodles are quite simple, I know they're the trend in the fad right now but rightfully
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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
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they tend to love this dish. You just need to purchase yourself a spirulizer. Spirulizers
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come in so many different shapes and forms. There's handheld ones, there's ones like the
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one I'm holding right now. And you can purchase this at most stores, home outfitters, home
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scents, the bay, most of the stores will carry spirulizers now. And I'll show you how simple
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it is to use it as well. So we're going to start with making the sauce. So I'm just going
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to start with putting in about a quarter cup of basil into a food processor or a high speed
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blender, whatever you have on hand. With high speed blenders you might need to use a little
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bit more liquid so you might need to put a little bit more oil just so it doesn't get
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stuck inside as well. So the blade doesn't work too hard. So I'm going to throw in the
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basil here into the processor and I'm going to throw in one garlic clove, okay. And then
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I'm going to add my olive oil here which is what I'm using today. And I'm just going to
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process this on high speed. So you want to make sure it's nice and blended into a paste
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So let that work its magic. So I exceptionally like zoodles because of the fact that they're
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gluten free and that zucchini right now is summer squash so it's probably the best time
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to eat them right now because soon they will not be in season. So I know we talk a lot
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about how important it is to eat foods that are in season. So this is one of them to eat
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in season as it is called the summer squash. So you want to make sure you're eating as
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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
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to maybe move it around if you're using a food processor. And then I always like to
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add it in, add in the creamy avocado after I blend the basil and the garlic clove. So
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I'm just going to add this in right here. So one avocado. You can definitely use more
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especially if you're making more than one bowl. You want to definitely add in more avocado
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I like mine super creamy but if you don't, you can definitely just use half the avocado
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So remember we talked about how important it is to eat healthy fats like avocado because
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it's what's going to keep you nice and full. So with a dish like this, a vegetable raw
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dish, your body is going to process this really quickly. So without that amazing fat, you'll
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be hungry in 20 minutes. So you want to make sure you're adding in that healthy fat here
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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
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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
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now is show you how to actually make the zoodles. So for those of you who have never used a
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spiralizer, I'm going to show you mine today. So it's really simple. You cut the zucchini
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in half and again, zoodles are really any raw vegetable. So you can use beets and carrots
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and so many other vegetables other than zucchini. But you're going to place the sliced zucchini
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on the top there and you're going to pop it onto the lid and you're just going to simply
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use the handle to go round and round. As you can see, inside I'm creating those zoodles
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Now there are different blades inside your spiralizer. Some blades are really, really
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thin, which is going to make the zoodles even thinner, so more like spaghetti versus a thick
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I like it thick, so I'm going to show you that today. Alright, so you're going to use
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that to spiralize all the way down and again, you need your arm power here because if you're
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making more than one bowl, you're going to be turning this thing around for a little
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while, but it's worth it. So once you get to the end, you're going to open it up and
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you're going to notice that you're going to get your zoodles. Okay, so again, depending
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on the blade, you can actually make these even thinner. So I'm going to place these
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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
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this is popped on. Alright, so as you can see, I am just going to put the zucchini in
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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
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here. So this is one full zucchini. So notice how much that gives you. So amazing. So if
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you wanted to do a really big bowl for the whole family, you can do a larger bowl, just
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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
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and I'm actually going to add the lemon juice into it as well. So grabbing your blender
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so just place everything here on the side. Alright, so throwing it in so that I can get
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a little bit more of a liquidy kind of sauce. Alright, so throwing it in there. Just grab
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my spoon. Alright, so like I said, I'm going to add half a lemon and a little bit of salt
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and pepper to this mix as well. So here's half a lemon. With the salt and pepper, I
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usually like to do it to taste as well. Alright, so just get that going. So this is going to
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give it a little bit more of a liquid type consistency. There we go. Alright, so now
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it's getting nice and creamy. There we go. And we'll see how I like it there. Perfect
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Okay, so I'm going to take this mixture out and I'm just going to cover the zoodles with
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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
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Absolutely nutritious. So for those of you who are gluten free, this is a perfect dish
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for you because you don't have to worry. It's quick to make and it's a dish that the family
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will absolutely love. I know my family does. So placing all of that here into the bowl
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I'm going to use my spatula to coat the zoodles. So like I said, you could also warm up the
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zoodles in a pan on the stove on low heat if you wanted them warm. But this is such
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a nice summer dish when it's really hot outside because it's really refreshing and it will
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cool you down. Zucchini is a great, great summer vegetable. It has so many amazing vitamins
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like A and C and minerals like potassium and folate. So you're really getting so many nutrients
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and minerals in this dish as well as it being absolutely easy to make. So here are your
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creamy zoodles. So just coating them enough to coat every single zoodle here. There we
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go. So all done here for you. Alright. So just like spaghetti that you would eat, you
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can also just eat it with a spoon and a fork. Just like your regular pasta. So here we go
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So here are your zoodles. I'm going to pop that in. I'm going to make a mess all over
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my face. So I just cut that zoodle a little bit so I didn't do that. So here we go. So
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amazing. So like I said, so refreshing, such a great summer lunch bowl. If it's for dinner
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I probably would warm up the zoodles to make it warmer. But so easy, so nutritious and
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so fast to make. And that's what we want. Quick and easy that you can make in under
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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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