Hello friends of steemit, back in the excitement of each week in this exciting contest where the trainer Bene teaches us the benefits of leading a healthy life and one of the main steps begins with an adequate diet.
That's why I present my post, for those who love pasta but, really wheat brings many calories, I present a varied and very healthy alternative, not only that, the special flavors and low calorie.
Noodles made with vegetables are already a great alternative to avoid carbohydrates without sacrificing the craving of a good pasta.
I present you 5 recipes of vegetable pasta.
The benefits of vegetables are multiple, low in calories, rich in vitamins, minerals and antioxidants.
The vegetable noodles are incredibly healthy, delicious and practical to prepare; just choose the vegetable and the sauce of your whim, and then everything will be a matter of minutes.
The first thing you should do is buy a spiralizer, a utensil that makes noodles with practically any vegetable. If you do not get one, there is always the old school method: with a grater.
Ingredients
2 cups chopped kale
2 large cucumbers
1 cup of raw hemp seeds or sesame seeds
1 bunch of coriander
1 large bunch of basil
1 1/2 avocado
2 tablespoons of spirulina
1 pinch of salt
Preparation
Once the two cucumbers are made pasta (with the spiralizer or the grater), it is time to make the pesto. Blend all the ingredients (kale, seeds of hemp, cilantro, basil, avocado, spirulina) and once the mixture is smooth and creamy add to the cucumber noodles.
Ingredients
5 medium carrots
chives
2 cloves of garlic
1 tablespoon of sesame oil
1 tablespoon chopped ginger
3 tablespoons of peanut butter
4 tablespoons of water
Salt
Freshly ground black pepper
Salsa Sriracha (optional)
Black sesame seeds (optional)
Preparation
In a small bowl, mix the peanut butter, 1/2 clove of chopped garlic and a pinch of salt. Add water, one tablespoon at a time, to dilute the sauce. Add salt to taste and set aside.
Sauté the remaining garlic and ginger in sesame oil over medium low heat for two minutes.
Add the scallion and sauté until slightly soft; stir frequently to make sure garlic and ginger do not burn.Add the carrots and cook, stirring all the time until they soften.
Add the peanut sauce. Serve and decorate with thin slices of scallion and black sesame seeds. Add pepper or sriracha, if you like.
Ingredients
2 teaspoons of sesame oil
2 sweet potatoes
1 tablespoon chopped fresh ginger
1 garlic clove, chopped or grated
1 tablespoon of apple cider vinegar
2-3 teaspoons of curry powder
1 teaspoon of coconut oil
1 chopped red pepper
Chives cut into thin slices
1 cup fresh or frozen peas
Preparation
Using a spiralizer, turn the sweet potatoes into noodles or use a vegetable peeler to create long, thin ribbons and then set them aside.
For the preparation of the sauce use a bowl and add the sesame oil, ginger, garlic, vinegar and two teaspoons of curry powder; Reserve.
In a saucepan melt the coconut oil over medium heat and cook the pepper until it begins to soften, about 5 minutes. Add the reserved sauce and cook until the vegetables shrink in size, about 5 minutes more. Add the sweet potato noodles, chives and peas; Mix well to combine. Cover partially the pot and cook until the sweet potato is tender, of 8 to 10 minutes.
Taste and adjust the seasonings, add more curry powder if desired. Serve hot and garnish with a little cilantro.
This sauce is so easy to make and so delicious that you will be surprised when you notice that only a few almonds can make such a creamy sauce. The smoked tomato and the acidity of the lemon juice make this recipe irresistible.
Ingredients
1/2 cup of almonds
1/4 cup of almond milk
1 can of chipotle chilies
1 clove garlic
3/4 cup of water
1/2 cup of tatemado tomato
1 tablespoon fresh lemon juice
4 zucchini made spiral
1 tablespoon chopped cilantro
Preparation
Place the almonds, the almond milk, the water, the chipotle, the garlic clove, the tatemado tomato and the lemon juice in a blender and process it until it is a homogeneous consistency. Spice with salt and pepper.
Pour the chipotle sauce over the pumpkin noodles and serve with chopped coriander on top.
Turn some pumpkin noodles into this classic recipe. It is creamy, satisfying, delicious and perfect to share.
Ingredients
4 pumpkins made noodles
1/4 cup of pine nuts
1 extra pumpkin
1 tablespoon of lemon juice
5 leaves of basil
1 cauliflower
Preparation
For the sauce, in a blender add the pine nuts, the pumpkin, the lemon juice and the basil; Mix and once the sauce is ready, add it to the pumpkin noodles.
The cauliflower is to simulate the Parmesan cheese with which we like to cover the freshly made pasta. Choose a portion of cauliflower and put it in a food processor until it becomes moronas. Serve the pasta and cover it with the cauliflower moronas.
I hope you can enjoy and prepare these recipes, they have a variety of noodles.
