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New Recipe: Zucchini Noodles with Creamy Thai Sauce

Let's just say I'm overjoyed with my latest kitchen gadget -- my spiralizer -- that I bought from Carol at Belmonte Raw. I would like to be superbly nerdy a
Aug 15, 2012 | Joy McCarthy

Let's just say I'm overjoyed with my latest kitchen gadget -- my spiralizer -- that I bought from Carol at Belmonte Raw. I would like to be superbly nerdy and make that statement with at least five exclamation marks! :)

So after shopping at Brickworks Evergreen Farmers Market on the weekend, I had an organic local yellow zucchini just begging me to turn it into raw noodles. That's exactly what I did -- I made this amazingly fresh, delicious raw vegan dinner for Walker and I. He loved it! (and so did I).

Before I share this recipe, in true nutritionista form, I must tell you a few reasons why this dish is so nutritious:

The polysaccharides in zucchini include an unusual amount of pectin. This pectin is being linked in repeated animal studies to protection against diabetes and better regulation of insulin.

Zucchini is high in a trace mineral called manganese, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones (oh la la!), and catalyzes the synthesis of fatty acids and cholesterol.

The combo of good fats from the avocado and almond butter will promote feelings of satiety. Avocados are a source of B vitamins, zinc and magnesium -- all three are wonderful for the nervous system.


1 large zucchini

1 cup freshly chopped parsley or any of your favourite fresh herbs

1/4 cup unsalted, unroasted sunflower seeds

2 cups arugula or spinach

Creamy Thai Sauce

1 tbsp almond butter

3 tsp grated fresh ginger

1/2 fresh lemon, juiced

1 clove of garlic

1 tbsp of wheat-free tamari

1/2 cup filtered water

1/2 a ripe avocado


First of all, spiralize the heck out of that zucchini! If you don't have one, this is the brand I bought: Paderno*. This is what it will look like. See below.

Now let's get saucy!

Take all your Creamy Thai Sauce ingredients and put them in a blender or food processor. Blend until smooth. Place your zucchini pasta into a big bowl and mix with your sauce, sunflower seeds, arugula and fresh herbs.

Serves 2 with leftovers.


Elaine A (TOBeautyReviews)   •   August 16, 2012

OMG Joy I just had a zucchini "pasta" this past weekend at Raw-Aura in Port Credit and it was sooo yummy but I couldn't figure out how they made the noodles. Now I see the secret is this funny gadget thing, thanks!

Joy McCarthy   •   August 20, 2012

Nadine Todd   •   August 16, 2012

The spiralizer will change your life! (for the better of course!) No jokes! :D

Joy McCarthy   •   August 20, 2012

Courtney K.   •   August 16, 2012

This pasta looks super yummy! Can't wait to try it out.


Jenn Arbuckle   •   August 21, 2012

Just tried this recipe on spaghetti squash! SO delish!


Cailin   •   August 26, 2012

Although I had never heard of a vegetable spiralizer before, it's now on the top of my kitchen gadgets list to get! This recipe looks and sounds amazing. I've tried slicing zucchini very thin to make "pasta", but the results were not that great looking (but still tasty!). That Thai sauce is a must try!


Kelly   •   September 8, 2012

Looks great! I am going to make this for my vegan friend tonight for supper! Also if you are on a budget and have a little more time a julienne peeler will make great zucchini noodles too!


No Meat, aka “NeatBalls” & Marinara Sauce: Raw Recipe |   •   December 6, 2012

[...] your pasta or use your spiralizer to make zucchini noodles for a 100% raw meal. Mix your sauce with your noodles and then top with 2-3 [...]


Christine Mitchell   •   September 3, 2014

Joy-all the ingredients get blended except the sunflower seeds, arugula and herbs right? Just blend the sauce items?

Kate McDonald Walker   •   September 4, 2014

Rachel   •   March 19, 2018

This was delicious, the sauce was especially yum! All of the recipes I have made from this Joyous Health website have been excellent. It's so nice to make recipes that have been tried and tested. Thank you very much.

Rachel Molenda   •   March 20, 2018

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