Friday, January 28, 2011

Raw Noodles Two Ways

Tonight's dinner was a wonderfully light yet satisfying meal. Spiralized green zucchini noodles loaded with fresh veggies and parsley. I tossed it with a light vinaigrette that everyone enjoyed.
Raw Zucchini Noodles with Vinaigrette

Here is my recipe:
3 small green zucchini, spiralized into noodles
1/4 of a sweet onion, diced
4 baby Bella mushrooms, diced
handful of fresh parsley, chopped
8 grape tomatoes, diced
Gently toss the noodles and vegetables together. Drizzle with the following vinaigrette:
Elizabeth's Favorite Vinaigrette
1/4 C First Cold Pressed Olive Oil
2 T Rice Vinegar
1 T Dijon mustard
1 T raw honey
dash of cumin
dash of dried basil
1 small clove garlic pressed
1 tsp finely grated fresh ginger
Whisk together in a small bowl or shake well in a glass jar with tight fitting lid. Stores well in refrigerator for 4-5 days.



The second version of raw zucchini noodles I enjoyed last week. I made a delicious creamy sauce that I found on The High Raw Nourished Kitchen. It was super simple to make and had a wonderful flavor. Once again you'll want to spiralize about 3 small green zucchinis and then top with the following kream sauce:

Garlic Cashew Sauce from The High Raw Nourished Kitchen

3/4 C cashews,  I soaked and drained mine
1/2 C water
1 large clove of garlic
1/2 tsp sea salt
2 T fresh lemon juice
1 drop of Stevia (I omitted)
1 T nutritional yeast
sprig of cilantro (to garnish)
**I added fresh ground black pepper also
Process all of the ingredients in a food processor or high speed blender (except for the cilantro and **black pepper).
+JMJ+ Today I am grateful for my new sprouting rack!! A very sweet couple in my raw living foods group had an extra  homemade rack and I bought it. I am very excited to use it--considering I have sprouts all over my small kitchen. This will free up some counter space, hurray!

3 comments:

Mr. H. said...

That salad makes me think of summer...I can almost taste the tomatoes. I would love to try that garlic cashew sauce one of these days. How long do you have to soak the nuts?

Marlow said...

That garlic cashew sauce looks amazing!

Elizabeth said...

Hi Mr. H,
Thanks for your comment!!
I soak raw cashews for 1-2 hours, they are considered a "Short-soak nut" as are Macadamia and pine nuts. The long-soak nuts (6-12 hrs) are the almonds, hazelnuts, unroasted pistachio. The Medium-soak nuts (2-6 hrs) are the brazil, pecan and walnut. Hope that is helpful. It is REALLY important to soak raw nuts. Rinse them really well also. Some people even clean their raw nuts with a diluted food grade hydrogen peroxide.
Peace & Raw Health,
Elizabeth

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