Raw Beetroot Zucchini Pasta

November 08, 2016

Raw Beetroot Zucchini Pasta – this colorful recipe is all about beautiful raw and healhty food. Beetroot, a veggie I always knew to be a great source of iron, is also known to be full of vitamins A and C, minerals, fibre, calcium, glutamine. Beet is also natural antioxidants. In this recipe we\\\'ll try to take most of its benefits for our health. Try also eating it raw in salads (I always try to avoid cooking it) and be careful while peeling it - this is one powerful color ;) Pumpkin seeds

- 1 beetroot
- 1 carrot
- 3 zucchini
- 1/2 lemon
- 50g pumpkin seeds
- 1 clove of garlic
- 2 tbsp (100g) sour cream
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 20g parmigiano cheese
- flax and herbs (oregano) for decoration
- water

1. Peal one beetroot and cut it into smaller pieces. Place them into the blender. Add some water, carrots and bleed it all. 2. Add 50g of pumpkin seeds, 2 tbsp of sour cream, 1/2 of a lemon, 1 tbsp of...
See the full directions on my site

Nutritions

Calories
209

Sodium
1662mg
69% DV

Fat
12g
19% DV

Protein
8g
16% DV

Carbs
20g
7% DV

Fiber
5g
21% DV