Zoodles with Pomegranate and Kale Pesto

This recipe is great for Raw Vegans as it requires only a small amount of heat through the zucchini-noodles on a cold night, or prepare as a cold, fresh salad for picnic lunches.

-1 cup kale (include stems for extra nutrition: fiber, Vitamin K, folate – however these will need to be steamed first to avoid upsetting your stomach with gases)
-1 cup cashew nuts, raw activated (buying nuts activated means they have already begun fermentation and will digest in your gut more quickly and without the occasional gassy side effects)
-½ cup fresh basil
-¼ cup extra virgin olive oil
-1 lemon
-1 knob of garlic, if you can handle it
-1 packet of pre-packed zucchini-noodles, organic (from Trader Joe’s, Wholefoods and most major organic grocers; alternatively, use a spiralizer to make your own)
-Handful of fresh chopped parsley
-¼ cup of diced cucumber

Rinse and set your zoodles in a bowl to one side and scatter with parsley and cucumber. Add remaining ingredients to a Nutri Bullet or Vita Mix and pulse until well combined. Scrape down the sides and continue to pulse. I prefer my pesto with small nutty chunks for added texture. Fold the mixture into zoodles. If you are preparing this recipe as a hearty meal, I suggest first heating zoodles on the stove on medium heat until they reach 30 or 40 degrees – warm enough that they melt in your mouth rather than crunch.