Now that summer squash season is over, what am I going to use my Spiralizer on? That’s the question that got me brainstorming up new Paleo-pasta options using seasonal vegetables. Sure, zucchini zoodles are classic, but there are other veggies you can use to make satisfying spaghetti substitutes.
So if you’re not quite ready to give up Paleo-pasta post zucchini-season, this recipe’s for you!
Daikon radish is one of my all-time-favorites veggies & they’re currently in season so daikon Pasta was kinda a no-brainer. These long, white roots are the perfect size & shape for using in your Spirializer & their mild flavor makes an excellent backdrop for simple, flavorful sauces like my Parsley Pistou.
Don’t have a Spirializer for making healthy, vegetable noodles? They’re super fun! Get yours HERE.
A pistou is similar to traditional basil pesto, only its nut-free + AIP-friendly. Since basil’s season is also over, I created a pistou to pair with the daikon noodles using another herb that’s seasonally available: Italian parsley.
The addition of fresh lemon zest adds a fresh twist on classic pesto-style sauces. Wellness Bonus: The raw garlic + oils in the lemon zest in the Pistou support seasonal antimicrobial defense as we head into cold season!
This is holistic cuisine at its best: nutrient dense, local flavors that support seasonal wellness.
I N G R E D I E N T S :
💚 1 large daikon or a couple smaller ones equal to 1 1/2 pounds
💚 1 cup parsley leaves, loosely packed
💚 2 small cloves of garlic, unless you’re a garlic fiend like Wonderhubs, in which case use 3 (he’s crazy)
💚 1 medium to large organic lemon
💚 1/4 cup extra virgin olive oil
💚 1/2 + 1/4 teaspoon salt, or to taste
I N S T R U C T I O N S :
1️⃣ In a large pot bring 2 quarts of water to a boil.
2️⃣ While the water is heating, use your Spiralizer to make spaghetti-style noodles from the daikon.
3️⃣ Use a microplane to zest the lemon.
4️⃣ Peel & chop the garlic cloves.
5️⃣ Place the parsley leaves, garlic, lemon zest, olive oil & salt in a small food processor or blender & blend for 30-60 seconds or until roughly blended. The pistou should be similar to pesto in consistency. Alternatively you can finely chop the parsley & garlic and mix the sauce by hand in a bowl.
6️⃣ Once the water is boiling, at the daikon noodles and cook for several minutes or until the noodles are tender. If you overcook them they’ll fall apart so keep a close eye on ’em.
7️⃣ Drain the noodles well before adding the pistou. Gently mix, being careful not to break up or mash the daikon pasta. Taste, adjust the seasoning if needed & serve hot.
✨ Healthy cooking is self care: congratulate yourself & enjoy!
Batch Cooking Tip: double the ingredients of the Parsley Pistou to make a double batch. It’ll keep a few days in the fridge or you can freeze it!
F O O D F O R T H O U G H T :
In Chinese Traditional Medicine radishes like daikon are eaten to dissolve fats & excess mucus. Similarly, in Japanese cuisine grated daikon is served along side fatty foods to aid in the digestion of fats.
We can apply this traditional wisdom by paring my Daikon Pasta + Parsley Pistou with fatty fish, meats or fried foods. For a super easy meal, I like serving it with sardines packed in olive oil and a side of greens.
Root vegetables like daikon are also considered grounding & can help bring us into balance when we’re feeling overly sensitivity or emotional. So before eating, set the intention to be calmed & grounded by this seasonal offering. You are provided for. You are nourished. You are healing. All is well.
May you eat WELL, live WELL & enjoy a New Wellness. #hopehealcollective
Radishes & Radical Love, Kat
“Get yourself grounded and you can navigate even the stormiest roads in peace.” ~ Steve Goodier
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