My first venture into rawness was Chocolate Covered Katie’s Fudge Babies which you can read about here. They were so yummy I decided to try something else in the Raw World – enter Averie of Love Veggies and Yoga – and her Thai Peanut Zucchini Noodles! It was destiny because she and I have the same spiralizer… oh, I do so love gadgets…. uhhhhh and food.. I do love food.
I followed her recipe almost exactly…
- 1 zucchini
- 1 red bell pepper (I used a mini size)
- 1 yellow bell pepper (I used a mini size)
- 1/2 cuke (again, I used a mini)
The spiralizer made quick work of turning the zucchini into noodles.
The Dressing was what drew me to this:
- 2 tbsp peanut butter
- 1 tbsp agave syrup
- 1 tbsp maple syrup (only had sugar free)
- 1 tsp sesame oil
- 1/2 tsp ground ginger (didn’t have any, darn it!)
- 1-2 tbsp raw apple cider vinegar (I used 1 tbsp of uhmm regular apple cider vinegar)
I blended using my submersion blender – there just wasn’t enough there for my vita mix to handle (gots to get me a smaller wet container … maybe Christmas??)
Combined all this loveliness and it looked scrumptious!
Averie mentioned she didn’t like onions and garlic. Me? I love me.. the more the merrier. This was really good as is but next time I make it (and there will be a next time) I’ll add some chopped onion or maybe a chopped shallot instead.
I was curious about the nutrition of this little dandy… The serving size is HUGE and if you eat the entire thing it’s a bit more than 400 calories, 21.5 grams fat, 52.5 carbs, 9.2 fiber and 13.2 protein. Not bad? It gets better… it’s got 1600mg of Potassium.. that is 2/3 of what you need for the day.. and wait for it.. waaaait for it… 1100mg of Vitamin C!! Wow. (Estimates courtesy of Sparkpeople.com)