Spring Noodles ~ Raw Food Main Dish

ByLisa Viger

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

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4 Comments

  2. 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.

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