Raw Zucchini and Coconut Cream Salad

When most think of raw salads, nowhere in that thought process does winter factor into the equation; and, although, I am generally inclined to believe that in cooler climates, the winter is tailored to warming food, but I also believe that in order to stay healthy and well, ensuring a high intake of raw foods is essential for kickin’ immunity!

I’m always cooking up new recipes for the Vitality Kitchen menu, and I believe that during this season we can still enjoy raw foods, like salad, that are able warm our bodies up. And, zucchini, which is related to melons, cucumbers and other squash are a light and cleansing food; they contain a high volume of water, are low in calories and are brimming with vitamin C. And in the winter months where we are dry and coup’d up inside, foods that are cleansing and help ward off illness are a welcome addition to any meal.

Zucchini- What Is It Good For?!
The phytonutrients in zucchini promote bowel regularity and aid in water balance; which makes this magical gourd a natural diuretic and laxative.

While zucchini is a natural diuretic and laxative, the fibre, vitamin C and beta carotene help regulate our blood sugar; and the enviable amounts of manganese help the body metabolize protein and carbohydrates, digest fat, produce sex hormones and lower blood pressure.

Simply The Best
From their skin to their seeds, zucchini are entirely edible- waste not, want not! And as a cooling, sedative food, zucchini is useful in treating tired adrenals (kidneys) and frayed nerves- perfect for the upcoming holiday season!

Key nutrients, including lutein and zeaxanthin, which promote healthy eyes, are concentrated in their skins; however, if you are going to eat the skin, PLEASE go with an organic zucchini; I care about you and your health, so trust me on this one…

Creamy, Raw, DELICIOUS
This salad came to be as I was testing recipes for my Raw Rookie Cleansing program– the program is a juice and raw salad cleanse; and I like to keep things fresh and new for my clients…and also for me, because I LOVE creating in the kitchen! And blending coconut flakes with water, curry paste, fish sauce and tamari creates a velvety cream that kicks raw zucchini up more than a few notches and excites me like no other!

Spicy, creamy and oh so tasty; who said raw salads we’re a summer thing?!

Raw Zucchini and Coconut Cream Salad

1 lrg zucchini, washed
3/4 cup unsweetened, unbleached, organic coconut flakes
2/3 cup water, room temperature
1 heaping tbsp curry paste
1/2 tsp fish sauce
1 tsp tamari sauce
1/2 tsp hot chili sauce
1 tbsp black chia seed

With a vegetable peeler, peel the zucchini, creating long threads; set aside.

In a blender, combine the remaining ingredients except the chia seeds and blend until smooth. Toss with zucchini and sprinkle with chia seeds to serve.

**Unlike cucumber salads, this salad can be dressed ahead of time and still maintain its integrity.