Anti-Inflammatory Zucchini Noodles with Basil Drizzle

Name: Anti-Inflammatory Zucchini Noodles with Basil Drizzle
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Functional Medicine
Ingredients: 2 medium zucchini, spiralized; 1 cup fresh basil leaves; 3 tbsp extra virgin olive oil; 1 garlic clove; 2 tbsp hemp seeds; 1 tbsp nutritional yeast (check tolerance); Juice of ½ fresh lemon; Salt and white pepper

A nightshade-free pasta alternative where fresh basil's rosmarinic acid acts as a potent mast cell stabilizer and olive oil provides natural COX-2 inhibition. Light, satisfying, and deeply anti-inflammatory.

🌙 Dinner⏱ 10 min🔥 5 min👤 Serves 2✓ Very Safe

Anti-InflammatoryLow HistamineMast Cell Stabilizing

Ingredients

◆2 medium zucchini, spiralized

◆1 cup fresh basil leaves

◆3 tbsp extra virgin olive oil

◆1 garlic clove

◆2 tbsp hemp seeds

◆1 tbsp nutritional yeast (check tolerance)

◆Juice of ½ fresh lemon

◆Salt and white pepper

Method

1Make basil drizzle: blend basil, olive oil, garlic, hemp seeds, salt until smooth.

2Spiralize zucchini into noodles. Pat dry with paper towel.

3Optional: sauté zucchini noodles in olive oil for 2 minutes only — keep al dente.

4Toss warm noodles with basil drizzle.

5Top with hemp seeds, nutritional yeast, and a small squeeze of lemon.

Clinical Note

Better Kitchen is a functional nutrition companion, not a replacement for medical care. MCAS and HAT are highly individual — always introduce new foods slowly and track reactions with your allergist or immunologist.