Tuesday, June 2, 2015

Spring Noodles ~ Raw Food Main Dish





serves 2 ~ $1.98 per serving

  • 2 medium zucchini, noodled ($2.30)
  • 1 medium onion, chopped ($.05)
  • 1/2 lb baby snap peas ($.80)
  • 1 carrot, grated ($.10)
  • 2 tablespoons olive oil ($.20)
  • 2 tablespoons agave ($.20)
  • 2 tablespoons apple cider vinegar ($.20)
  • 2 cloves garlic, pressed ($.10)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon red pepper flakes

noodled verb: to improvise, experiment, or think creatively; to make or devise freely as an exercise or experiment
 
I used to think breaded and fried was the only way to eat zucchini. Now, I'm totally into raw zucchini noodles. They're so easy to make and have a wonderful but mild flavor of their own, so they work well with just about everything. 

Make noodles out the zucchini with a spiralizer, grater, or with a vegetable peeler. Toss the noodles together with the whole snap peas, chopped onion, and grated carrot. In a small cup, whisk together the oil, agave, vinegar, garlic, salt, pepper, and red pepper flakes. Toss with the noodles until coated. 

These can be served as is, or marinated for an hour or so, or gently dehydrated for a bit.





calories: 343
fat: 14 gr
carbs: 46 gr
protein: 10 gr

4 comments:

  1. This recipe, and indeed the concept of this blog, is great. It demonstrates that it is perfectly possible to make great raw cuisine on a budget.

    ReplyDelete

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