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I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Tuesday, April 5, 2016

Zucchini “Noodles” with Sesame-Peanut Sauce salad recipe (vegan, soy free, gluten free, mostly raw)


Prep time
Total time
I used chickpeas in mine and added finely chopped red onion, sea salt, and black pepper. I also used a combination of both zucchini and yellow squash. For the peanut butter, use organic Valencia if possible. This is a great healthy dish, and I'll be making it more often.
Miriam



Recipe:

Spiralized zucchini stands in for pasta in this ultra-lite dish, while peanut butter, garlic, ginger, and a touch of sesame oil create a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas or cubes of baked tofu.
Author: 
Serves: 2
Ingredients
  • 3 small zucchini (about 16 ounces)
  • 1/2 red bell pepper, shredded or julienned
  • 1 tablespoon natural peanut butter
  • 1/2 to 1 tablespoon water
  • 1/2 tablespoon cider vinegar
  • 1/2 tablespoon soy sauce, gluten-free tamari, or coconut aminos
  • 1 to 2 cloves garlic, pressed or minced
  • 1/2 to 1 teaspoon sriracha or other chile sauce or red pepper to taste
  • 1/2 teaspoon toasted sesame oil (see note in nutrition data below.)
  • 1/2 teaspoon grated fresh ginger
Instructions
  1. Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into “noodles.” Line a large serving bowl with paper  towels or a clean tea towel. Place the zucchini
  2. noodles in the bowl along with the red bell pepper.
  3. In a small bowl, whisk the peanut butter with 1/2 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1/2 tablespoon of water, but be careful not to make the sauce too runny.
  4. Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)
Notes
The 1/4 teaspoon of sesame oil per serving adds substantial flavor and only 10 calories and 1.25 grams of fat, but you can reduce it by half if necessary.
Nutrition Information
Serving size: 1/2 of recipe Calories: 116 Fat: 5.7g Carbohydrates: 12.3g Sugar: 5.8gSodium: 237.5mg Fiber: 3.8g Protein: 5.5g

http://blog.fatfreevegan.com/2013/04/zucchini-noodles-with-sesame-peanut-sauce.html

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