Pomegranate Zucchini Pasta - Raw Food Magazine

Pomegranate Zucchini Pasta

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Rating: 5
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Votes: 1
Rating: 5
You:
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Pomegranate Zucchini Pasta with Persimmon Ginger Dressing
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
9
9
Total
Total
20min
20min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pomegranate Zucchini Pasta with Persimmon Ginger Dressing
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
9
9
Total
Total
20min
20min

There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!

If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!

As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!

There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!

If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!

As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!

Ingredients
Raw Zucchini Pasta
Ginger Persimmon Dressing
Servings:
Units:
Directions
Prep
20 min
Total
20 min
Zucchini Noodles
  1. Spiralize or julienne the zucchini. Toss it in with the pomegranate seeds and set aside.
  2. Roughly chop the kale, and shred the Brussels sprouts. Mix these in with the spinach and place in a large bowl.
  3. Pour the dressing on top of both mixtures (separately) and mix through. Put as much or as little dressing as you see fit for your taste
  4. Arrange the greens on a large platter, then place the zucchini pomegranate mixture on top. Serve with any extra dressing you have on the side, and enjoy!
Ginger Persimmon Dressing
  1. Blend all of the ingredients together in a high speed blender or a food processor until smooth.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Zucchini Pasta with Persimmon Dressing

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Votes: 1
Rating: 5
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Jasmine Briones

Chef: 

Jasmine Briones is the creator of the Sweet Simple Vegan! She is currently a Nutritional Science & Public Health student in Los Angeles sharing her passion for health by living a life dedicated to promoting fitness and nutrition through sweet and simple vegan recipes.

 

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