Zoodles with Beetroot-Hummus and the best Guacamole

When going to the farmer’s market here in Gießen on saturdays, I enjoy so much their organic and freshly picked fruits and vegetables. I normally end up buying more than needed.

Zoodles were one of my first ‘healthy dishes’ and I love them since.

Zucchinis are great antioxidants. It is a good source of vitamins A and C, potassium, niacin, all necessary for a good functioning of the body. They are perfect for people who wants to eat alkaline because of candida overgrowth or other issues. The mild taste of the zucchini make them the perfect base for strong-flavored sides such as hummus and other sauces.

One of my favorite things to eat are avocados. I am obsessed with guacamole and literally could it with anything. I tried different recipes and this one is my favorite. It is so full of flavour, creaminess and tastes so fresh because of the included herbs. Avocados are so good for us: they contain more potassium than many other fruits and vegetables. They are also high in fatty acids, contain 17 vitamins and minerals, including vitamin A, C and E; all the B vitamins (except B12) and including riboflavin, iron, calcium, copper, phosphorus, zinc, niacin and magnesium. Additionally, they have the largest amount of protein of any fruit. One avocado blended into a meal adds creaminess and nutritional value. The fruit (yes fruit!) is so powerful, that’s why I love to eat it besides its amazing taste.

I definitely ate more zoodles than pictured but it did not fit any extra on the plate.

See here where you can buy a spiralizer.

A personal note: I am going to Corfu, Greece in september. I am really looking forward to it since I haven’t been to the sea in a long time. A lot of people said I should go to 7th Heaven and LaGrotta, two beautiful cafés. I will definitely take you with me and give you some tips and the best spots. I am craving now beautiful sunsets at the beach, making headstands in the water and enjoying the light breeze on my skin. When I was 5 years old, we went to Greece and the hospitality in Greece is just amazing.
I am additionally excited because we will be staying in a hotel with a farm. That means the delicious organic and freshly-picked vegetables and fruits from the garden will be served at breakfast and dinner. I saw some pictures online and we will eat on a beautiful terrace, enjoying the sunset while dining. I really hope this vacation will put some of my stress away since I am feeling I need some time off lately. I will probably cook some Greek food after my vacation for my blog, but until then: enjoy this amazing lunch/ dinner.

 

SERVES: 2 persons

INGREDIENTS:

  • 1 can chickpeas
  • 2 avocados
  • 3  zucchinis
  • 1 teaspoon dried mixed herbs
  • 1 beetroot bulb
  • 1 teaspoon cumin
  • 1 tablespoon tahini
  • garlic, one glove
  • juice of 1/2 lemon
  • fresh coriander, basil, chives
  • salt and pepper
  • raddish to garnish

METHOD:

  1. Prepare the zucchini noodles with the spiralizer. Put into a pan for about 1o minutes with the herbs.
  2. Blend for the guacamole: lemon juice, avocados, salt and pepper to tase, coriander, basil and chives.
  3. Blend for the hummus: chickpeas, beetroot, cumin, tahini, garlic, salt and pepper to taste and one tablespoon of water.

Enjoy! I hope you love it as much as I do! It’s so easily prepared and perfect for lunch or dinner.

 

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