Closing the iron door on wheat products and gluten-laden grains is one of the best health (and beauty) decisions I’ve ever made.
But it wasn’t easy at first, I used to be (in my “non raw” vegan days) the ultimate pasta lover. I looooved my pasta and I can reasonably say that I’ve tried every possible variation under the sun: whole wheat, buckwheat, rice, spelt, corn, soy, kamut, amaranth, even exotic spirulina tagliatelle that would stain my mouth with this crazy technicolor green hue!
But once I discovered the mighty spiralizer and the wonderful world of veggie-based pasta, I was hooked in no time.
The truth is there’s a world of fabulous no-grain pasta “substitutes” out there. I’ve already shared a few favorites with you: my raw vegan pad thai with daikon noodles, my pumpkin seed parmesan on zucchini spaghetti and I’ve recently released a selection of Italian classics that are typically wheat-based and gluten-laden (pizza, lasagna, ravioli, cannelloni) but now re-mastered into totally health-friendly and super delish raw vegan entrees (available in A Week’s Worth of Raw Italian).
This juicy cucumber pasta with creamy avocado sauce is another personal fave. It’s both light and hearty and the nori flakes boost its nutritional value up several notches. As you know I’m big on sea veggies (they’re my primary source of Vitamin B12) and they offer a truckload of essential vitamins and minerals. As a precaution though (since the Fukushima disaster) I pay close attention to the provenance of the sea vegetables I consume. My favorite are wildcrafted sea vegetables from Mendocino or Maine.
Photography and Recipe by Ndoema
INGREDIENTS
2 Large cucumbers
Juice of 1/2 lemon
Pinch of Celtic Salt
1/2 cup of loosely packed fresh dill
2 garlic cloves
1 tablespoon of green onion
1 ripe avocado
1 ripe roma tomato
1 oz of nori or laver whole leaf
INGREDIENTS
Place the nori leaves in a food processor with the "s" blade and add 1 garlic clove and a slice of tomato. Process until you get small fluffy flakes. Place in a glass jar and refrigerate.
Peel the cucumbers and make the cucumber spaghetti with the spiralizer.
Place the remnants of cucumber in the Vitamix and throw in the avocado, garlic, fresh dill, green onion, tomato, lemon juice and Celtic salt. Blend until you get a nice and creamy consistency.
Pour the sauce over the pasta and finish off with the nori flakes.
Enjoy!
https://theglobalgirl.com/cucumber-pasta-avocado-sauce-raw-vegan-gluten-free-dairy-free-recipes-nori-seaweed-flakes/Used in this recipe
10 thoughts on “Cucumber Pasta with Avocado Sauce & Nori”
Having trouble with understanding this recipe but I really wanna make it ????.
DELICIOUS! I am eating this right now, and I’m in love! Thank you for your vibrant recipes! Love and Peace to you!
Yay! I’m soooo glad to hear. Thanks so much, Erika! xoxo
Eating right doesn’t mean eating less. It means eating healthy food like these!
#delicious
Honestly, I try out your recipes not only because they are healthy, but mainly because they are different! You are a one-of-a-kind chef 🙂
I love your kitchen adventures! This is something new wow!
I’ve always loved pasta! That’s why I got your “A Week’s Worth of Raw Italian.” I’m glad that you kept it raw and simple and most of all – easy to do! Luvin’ all your recipes!
Ndoema you keep making explosions in the kitchen! Will try this during the weekend 🙂
I love the freshness of cucumber in salads. But whoaaa in pasta? You’re making me curious Ndoema! Gotta try this.
The only green I have ever tried with pasta is pesto. Definitely worth giving a try!