Nope. Look again. It's zucchini!
The most popularly consumed vegetables in the US are potatoes (in the form of french fries and potato chips) and iceberg lettuce. We've got to get more variety in those diets!
If you are looking for ways to incorporate more veggies into the diets of anyone "unwilling", try this little trick I've learned from the Raw Foodists:
Get a spiralizer (it's most commonly used as an Asian food garnishment-maker - you can find them at gourmet kitchen stores, or on-line. Prices range from $25-$125 ... mine cost under $30), and turn raw zucchini into "spaghetti noodles". You will want to peel the zucchini first, in order to take away any traces of green-ness (if you are trying to trick the kids). The spiralizer actually shreds the zucchini into long thin noodle shapes!
If you are looking for ways to incorporate more veggies into the diets of anyone "unwilling", try this little trick I've learned from the Raw Foodists:
Get a spiralizer (it's most commonly used as an Asian food garnishment-maker - you can find them at gourmet kitchen stores, or on-line. Prices range from $25-$125 ... mine cost under $30), and turn raw zucchini into "spaghetti noodles". You will want to peel the zucchini first, in order to take away any traces of green-ness (if you are trying to trick the kids). The spiralizer actually shreds the zucchini into long thin noodle shapes!
This is a great way to get the enjoyment of "pasta" without the starchiness or insulin swings of noodles.
I have had fun playing with my spiralizer and experimenting with various raw veggies.
You could serve your "pasta" with 50/50 noodles and zucchini, or go all the way, and serve all zucchini, then top with your favorite sauce. The warmth of the sauce will warm up your "pasta". Do not attempt to cook the spiralized zucchini or you will end up with a slimy mess that will fool no one!
I have had fun playing with my spiralizer and experimenting with various raw veggies.
You could serve your "pasta" with 50/50 noodles and zucchini, or go all the way, and serve all zucchini, then top with your favorite sauce. The warmth of the sauce will warm up your "pasta". Do not attempt to cook the spiralized zucchini or you will end up with a slimy mess that will fool no one!
This would also make a great base for a "pasta" salad.
The sauce I made for the dish pictured at the top of this entry is simply some onions, garlic and mushrooms sauteed in olive oil, to which I added some red wine, halved grape tomatoes and a few handfuls of fresh spinach leaves, seasoned with some sea salt and fresh ground black pepper.
Give it a try!
The sauce I made for the dish pictured at the top of this entry is simply some onions, garlic and mushrooms sauteed in olive oil, to which I added some red wine, halved grape tomatoes and a few handfuls of fresh spinach leaves, seasoned with some sea salt and fresh ground black pepper.
Give it a try!
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