I’m excited to share that the zucchini and basil in this picture was picked fresh from my garden! How cool is that? I love growing my own food. It is very satisfying to know exactly where your food came from and how it was cared for.
In this recipe, green is the name of the game! As you remember, green is the color of the spring season. Green supports the liver and gallbladder which supports detox, digestion, and many other vital metabolic processes in the body.
Summer squash, AKA zucchini and yellow squash, have a yin, cooling, refreshing effect that helps us manage warmer temperatures. Make sure to leave the skin on to drain dampness which helps relieve edema and puffiness.
Basil is high in antioxidants, calcium, magnesium, Vitamin K as well as iron and zinc. Basil enriches the blood and eliminates dampness and toxins. Basil may help if you experience headaches, bloating, burping, diarrhea, or irregular menstrual periods.
Garlic has been used medicinally for centuries! Its antibacterial and anti-parasitic properties play a vital role in our digestive health and immune system.
Temperature: Slightly cooling
Flavor: Sweet, acrid
Organs: Spleen, Stomach, Lung, Large Intestine
Actions: Moves Qi and stagnation, nourishes the blood, moistens the intestines, removes toxicities, reduces inflammation, promotes urination, reduces edema
Ingredients
1 tsp avocado oil
2 small zucchini, spiralized
1 tbsp Kale Cashew Pesto
Preparations
Preheat large skillet to medium high heat. Add avocado oil.
Add zucchini and sauté for about 2 minutes stirring frequently. Zucchini should be soft but still crisp.
Remove from heat and serve with Kale Cashew Pesto.