Opinion
Can’t eat pasta? Try the recipe for zucchini pasta
- Details
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25 Mar 2011
- Written by Tri-State Defender Newsroom
Dr. Timothy Moore |
Let’s say you are among friends, and one of them who is aware of your eating habits warns that your choice of food could affect the rest of your life. Would you heed the warning? Doctors warn us all the time about consuming the wrong food. So if that warning is coming from a friend, it shouldn’t matter, right?
All health-related issues stem from bad food choices. As you are aware by now, an unhealthy diet can lead to diabetes. It’s not a good feeling when your blood sugar and blood pressure spike, when your vision is lost, when your circulatory system goes haywire, or when you become sexually impotent.
Diabetes affects one in three Americans, and it’s growing rapidly with no end in sight. One of the major challenges facing a diabetic is what to eat. This can seem like going on a trip without a map or directions. The doctor points us to someone that knows a little bit more than you about diabetes and we begin to get comfortable, but this is where the problem can begin.
Lifestyle changes should be taught along with foods to avoid. But who’s really listening? According to the Centers for Disease Control, there are over 26.5 million diabetics in America, with the number growing every minute. Diabetes can be reversed, you know. But you cannot listen to critics.
When looking for good, healthy food to eat, convenience often plays a major part in our selection. However, if you are diabetic, you must choose your food carefully. What about eating healthy foods that will have no affect on your blood sugar? Sounds like a good idea? Just keep reading.
Pasta is an American favorite that most of us love to eat no matter how it’s served. It is one of those foods that can cause blood sugar to spike, though. But don’t worry. There is a recipe that you will enjoy without worrying about spiking blood sugar. Try the following Zucchini Pasta, and you’ll be glad you did:
Zucchini pasta and fresh fire roasted marinara sauce
Ingredients: 2 zucchini, 2 large red tomatoes, ½ cup of water, 1 package of sun-dried tomatoes, not in oil. Soak for about 45 minutes before using.
Also, you’ll need 1 clove of garlic chopped very fine or 2 teaspoons of garlic powder, 1 teaspoon each of fresh or dried parsley and fresh or dried oregano, ½ teaspoon of freshly ground black pepper, 1 teaspoon of onion power or 2 cups of freshly chopped yellow onions, and a zucchini peeler.
Season to your taste. This dish yields 2 servings. Cut the zucchini into thin noodles with the vegetable peeler, which creates long ribbons by drawing down the sides of the zucchini until you reach the core of the vegetable. Place the vegetables into a medium bowl.
Making the marinara
In a food processor with blades on, place 2 cups of chopped tomatoes, 1 package of sun-dried tomatoes without the water, and add all the other ingredients to the mix. Then blend until you have the consistency of pasta sauce. Do not over process. With pasta in a medium bowl, mix the sauce and toss until mixed. But don’t overdo it. Also you can add just the sauce when you are enjoying the pasta.
NOTE: This dish is made without sugar or salt and it’s all vegetables. To serve warm, heat the sauce gently on the stove for just a few minutes, taking care not to overheat, and heat without the noodles included. You can also prepare this dish with a salad on the side without regular dressing, using instead low fat or a fresh squeezed lemon over the salad. Enjoy!
(Dr. Timothy Moore teaches nutrition, heart disease and diabetes reversal through a plant-based lifestyle. He is a professional speaker, wellness coach and personal plant-based chef. He can be reached by email at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit him on the Web sites at www.cheftimothymoore.com or www.twitter.com/cheftimmoore.)
