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Zucchini Spirals with Faux Alfredo Sauce

9/12/2023

This is a RAW recipe and is a perfect summer meal. You can quickly heat the zucchini if you want this dish warm but don’t cook long or you’ll have a mushy mess. Don’t premix this salad with the sauce as it will become watery.

Ingredients:

1 small zucchini – spiralized

Sauce:

1 container silken tofu
2 Tbs. filtered water
1.5 Tbs. lemon juice
1 Tbs. tamari
2 Tbs. fresh rosemary, chopped fine
2 cloves garlic, chopped
3 Tbs. nutritional yeast

Garnish with fresh chopped basil and black pepper

Method:

Spiralize the zucchini and lightly salt and set aside. Zucchini holds a lot of water. To help get rid of the excess water after spiralizing, lightly salt the zucchini to draw out the water and let sit for half an hour then drain off the liquid. If you are salt free, obviously omit the salt and let the noodles sit on paper towels.
Put tofu, water, lemon juice, tamari, rosemary, garlic, nutritional yeast and sea salt and pepper in a blender and blend until smooth. Add extra water to get the consistency you like. This sauce makes over a cup and stores well in the fridge. So, you should have enough sauce for 2-3 servings.
Put the drained zucchini noodles in a bowl.
Pour on dressing, about one third to a half, and mix lightly with the zucchini noodles.
Top with chopped basil and black pepper and serve.

*Store the remaining alfredo sauce in the fridge.

Go here to print this recipe: zucchini_spirals_with_faux_alfredo_sauce.docx

Comments

Oil Free Pesto on Pasta with Steamed Greens

9/2/2023

Comments

Adding steamed vegetables really bulks up the serving size while adding healthy greens. My favorite is bok choy but you can use any other leafy greens you have on hand.

The pesto is oil free but does contain nuts. The pesto recipe makes enough for two servings. So divide it up and freeze one serving or double the pasta and greens to serve two people.

Ingredients:

Oil-Free Pesto:

2 cups tightly packed basil
½ cup walnuts or pine nuts
4 cloves garlic
1/3 cup lemon juice
2 Tbs. nutritional yeast

Pasta & Greens:

1 cup cooked gluten-free brown rice pasta. (Or to lower the calories use zoodles or konjac noodles.)
2-3 cups bok choy, chopped

Method:

To make the pesto, add all ingredients to food processor and process until well combined. If it is too dry to combine, add a little water to thin it out.
Cook the pasta as directed on the package or until al dente (10 minutes tops).
Chop and lightly steam the bok choy.
Drain the pasta, stir through the pesto and bok choy and serve in a bowl or on a plate.

Go here to print this recipe: oil_free_pesto_on_pasta_with_steamed_greens.docx

Comments

BREAK THE CYCLE RECIPES

ALL SALT, OIL & SUGAR FREE

Zucchini Spirals with Faux Alfredo Sauce

Oil Free Pesto on Pasta with Steamed Greens

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BREAK THE CYCLE RECIPESALL SALT, OIL & SUGAR FREE

Zucchini Spirals with Faux Alfredo Sauce

Oil Free Pesto on Pasta with Steamed Greens

Archives

Categories

BREAK THE CYCLE RECIPES

ALL SALT, OIL & SUGAR FREE