yellow zucchini noodles with a raw almond sundried tomato basil sauce

rawlicious zuke noodles

a lovely vegan, gluten free dish on a lovely tuesday.
when I got my spirializer in the mail this morning, I couldn’t wait to get it out and play! Luckily I had half a yellow zucchinni left, so a quick check over the instructions to be sure I wouldn’t slice my hand off, and voila! Ready made fresh yellow zucchini noodles! They are raw, vegan, gluten free and definitely free of those heavy carbs. Drizzled with a home-made raw almond basil sauce – some daikon radish sprouts* and incan berries*

the sauce:
one cup of sprouted almonds
one small zucchinni
a handful of fresh basil, chopped
1/2 a cup sundried tomatoes (rehydrated in some water)
a clove of garlic
one tbs of miso paste (I like Gen Mai miso)
a sprinkle of nutritional yeast

enjoy while sitting on a sunny windowsill and don’t forget to slurp up the extra sauce. dare to lick the bowl clean!

*You can grow your own daikon radish sprouts at home! Look for a reputable source that has viable organic seeds – I use mumm’s sprouting seeds.

*You should always soak incan berries to rehydrate them, especially in a salad. They’ll be easier to chew and meld smoothly with the flavour of the dish.

 
yellow zucchini noodles with almond sundried tomato basil sauce

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