Deva Hoffman

Zucchini Noodles in a Lemon Almond Cream Sauce.
Served over a bed of marinated spinach and carrots. Raw/Vegan

I looked in my refrigerator and eyed various veggies. One being zucchini. I love using raw zucchini for vegetable noodles as they are versatile and will pick up the flavor of the sauce. This recipe can be put together in almost the same time as you toss a salad. It’s light and refreshing for a beautiful summer evening meal!

Zucchini Noodles:
2 organic small zucchinis peeled.
1/2 lemon squeezed into small bowl

With a vegetable peeler, peel zucchini into strips the length of the zucchini. Once completed I cut each strip in half with a knife lengthwise to resemble the width of fettuccine style pasta. Toss the zucchini noodles with the reserved lemon juice and salt to taste.

Lemon Almond Cream Sauce:

In a small bowl mix until smooth:
1 heaping Tablespoon Almond butter
juice of 1/2 a lemon
1/2 teaspoon of tamari or soy sauce
1 Tablespoon of warm water.

Toss zucchini noodles in Almond sauce. Set aside.

Marinated Vegetables: in a medium bowl mix:

1 grated carrot
2 cups fresh organic baby spinach
1 Tablespoon sesame oil ( or other)
Salt to taste.

Let vegetables marinate for 10 min. Use hands to knead spinach slightly to break it down.

That’s it! Plate your food as desired.