Welcome to a new eating era! One that is filled with vegetables in replacement of noodles and clean eating ingredients. We have always eaten "clean" but with my new gluten intolerance issues, I am looking into options that offer replacements for wheat. Rice pasta is definitely a GREAT replacement for noodles, but now I have found ZUCCHINI in the spiral form!
My dear friend, Jess, who eats Paleo style has always recommended zucchini "noodles" as great options. I have been reluctant because it looked more like vegetables than noodle favors.
Enter in..... Fresh New Vegetarian and Vegan Restaurants Cookbook. Love this new recipe! You need a spiralizer or a julienne machine to make these.
-Alia
Tangled Thai Salad
Ingredients
1 cup (240 ml) chopped organic cabbage
1/2 cup (120 ml) sliced jicama
2/3 cup (160 ml) of sliced or grated organic carrots
4 tbsp (20 ml) of Peanut Lime Dressing (see below)
1 cucumber sliced
2 tsp (10 ml) chopped peanuts
1 organic lime wedge
3 Tbsp (45 ml) of chopped cilantro or parsley (add on top)
1. Using a spiralizer, swirl out the jicama, zucchini into a bowl.
2. Put all ingredients into a bowl. Start with the quinoa first, then add vegetables.
3. Make the sauce and add on top of the bowl.
Sauce
Put all ingredients into a food processor: Olive oil, 1/2 cup (120 g) of peanuts, 2 tsp (10 ml) of coconut milk, 1 1/2 tsp (7,5 ml) of organic sugar, 1 Tbs (15 ml) of ginger spice, 1 Tbs (150 ml) of rice vinegar, 2 tsp (10 ml) of lime juice and 3 cloves of garlic.
Red Quinoa
Boil 1 cups (240 ml) of water in a pot and 1 cup of organic chicken broth. This is Key!
Add 1 cup of quinoa. Cook for about 10 minutes
My dear friend, Jess, who eats Paleo style has always recommended zucchini "noodles" as great options. I have been reluctant because it looked more like vegetables than noodle favors.
Enter in..... Fresh New Vegetarian and Vegan Restaurants Cookbook. Love this new recipe! You need a spiralizer or a julienne machine to make these.
-Alia
Tangled Thai Salad
Ingredients
1 cup (240 ml) chopped organic cabbage
1/2 cup (120 ml) sliced jicama
2/3 cup (160 ml) of sliced or grated organic carrots
4 tbsp (20 ml) of Peanut Lime Dressing (see below)
1 cucumber sliced
2 tsp (10 ml) chopped peanuts
1 organic lime wedge
3 Tbsp (45 ml) of chopped cilantro or parsley (add on top)
1. Using a spiralizer, swirl out the jicama, zucchini into a bowl.
2. Put all ingredients into a bowl. Start with the quinoa first, then add vegetables.
3. Make the sauce and add on top of the bowl.
Sauce
Put all ingredients into a food processor: Olive oil, 1/2 cup (120 g) of peanuts, 2 tsp (10 ml) of coconut milk, 1 1/2 tsp (7,5 ml) of organic sugar, 1 Tbs (15 ml) of ginger spice, 1 Tbs (150 ml) of rice vinegar, 2 tsp (10 ml) of lime juice and 3 cloves of garlic.
Red Quinoa
Boil 1 cups (240 ml) of water in a pot and 1 cup of organic chicken broth. This is Key!
Add 1 cup of quinoa. Cook for about 10 minutes
