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!