pumpkin seeds

Rawlicious Zucchini Pasta with Spinach Pesto


It was too hot to turn on the oven today, which meant it was the perfect day to make this rawlicious zucchini pasta.  Full of fiber, nutrients and healthy fats, this “pasta” was a cinch to make.


2 zucchini, ends trimmed (I used 1 green and 1 yellow)

3 cups spinach

2 cloves garlic

1/2 cup pumpkin seeds

1/4 cup extra-virgin olive oil

1/2 teaspoon sea salt

hemp seeds to garnish (optional)


Use a spiralizer to turn zucchini into noodles, or use a vegetable peeler to slice zucchini into ribbons.  Place zucchini noodles in a large bowl.



For the pesto, in a food processor, consume spinach, garlic, pumpkin seeds, olive oil and sea salt.  Process to desired consistency, adding more oil if needed.  Add pesto to the zucchini noodles and stir well.

Sprinkle with hemp seeds if desired and enjoy as an entree or a salad.

Serves 2.

Recipe from Joyous Health: Eat and Live Well Without Dieting by Joy McCarthy.



Trail Mix


This trail mix is filled with super foods and makes a great energizing snack.


  • 3 tablespoons coconut oil
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1 cup pumpkin seeds
  • 3/4 cup goji berries
  • 1/2 cup dried mulberries
  • 1/2 cup raw almonds
  • 1/2 cup walnuts
  • 1/2 cup cacao nibs


In a small saucepan over low heat, melt coconut oil.  Stir in coconut sugar and cinnamon.  In a large bowl, stir together the remaining ingredients.  Pour oil mixture over top and mix well.  Enjoy a handful for an energizing snack.

Makes 4 cups.

Source: Joyous Health: Eat and Live Well Without Dieting by Joy McCarthy

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