Recipe From: Laura Watson
So I tried out this recipe today..... It was sooo delicious! Ashlyn loved it and even had seconds. Its a great way for kids to get their veggies.
Avocado and Coconut Oil are excellent sources of healthy fats which our body needs. I read so much about the importance of coconut oil yet I have a hard time eating it, even mixed with other stuff so this recipe is perfect for that . Then there's basil....mmmmm....my fav.! Any recipe that calls for basil has gotta be Amazing! :)
I didn't try it with the coconut milk this time around. Hope you enjoy it as much as we did.
4 zucchini
2 Tbsp. Coconut Oil
1 Avocado
juice of half a lemon
handful fresh basil
2 Tbsp coconut milk or more coconut oil
olives (optional)
Cut the zucchini into noodles using a mandolin slicer (cutting so zucchini is in long pieces) Toss the zucchini with salt and set aside. This helps pull out some of the water. Chop olives if desired and set aside. In a food processor or blender, add avocado, lemon juice, and coconut milk or coconut oil. Blend til creamy. Add basil and blend again.
Heat pan with 2 Tbsp. coconut oil and toss in zucchini. Cook on med.low for just a couple minutes just til zucchini is lightly cooked through. If u cook too long/too hi, you cook out all the vitamins and will get soggy. Add sauce into pan while still hot and mix. Serve with olives ( optional) and lil pepper/salt.
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