Zucchini Noodles With Tahini Sauce
How could something that looks like a plastic toy that I had as a kid to shape clay aka Play-Doh — make me so happy? More importantly, why have I never experienced this before. This is why when I go out for dinners to friends or restaurants, that everything seems to look so fancy. It’s like I missed the spiralizer boat — but I want to get on! It’s so simple. I had actually been wanting one for some time. I guess it was just the procrastination in me. I finally did get one.. for Christmas and now it’s three months later and my first time using it. Wow! I’m stunned at how behind I am sometimes and how the simplest things can make me so happy. If you have ever read any of my early blogs or pasta rants, then you know that I am a big pasta-holic. The fact that I can make spaghetti from a zucchini and not wheat.. or clay for that matter.. is so much fun for me. I made three different twirling shapes and had a blast just like when I was a little girl. This recipe I made wasn’t even a debut with my real Italian homemade sauce! Just wait!
This is a raw recipe. It’s actually titled KELP NOODLES with Tahini Sauce from Carol Alt’s book: Easy Sexy Raw.I’m so afraid of the word noodle that I steered away from KELP noodles. That’s a bit much. I don’t need to fear those noodles – they are made from kelp seaweed and they are RAW! I’m so silly sometimes! I felt safe with zucchini in that moment so I made the recipe from there. I forget sometimes that when something is raw, it really doesn’t take that long to be ready. It’s just “prep and eat.” I made the zucchini first. I washed them and put them on the spiralizer. Next came the tahini sauce. Technically you should use raw tahini to make this a completely raw meal. I still have yet to make tahini from scratch- but I will. It’s basically a paste made from sesame seeds.
This meal here is a combination of only a few ingredients.
Zucchini Noodles With Tahini Sauce
- Zucchini – Use whatever size you want; I used 4 small ones and it was good for about 4 small servings.
- Kale – Again, use the amount you would like; I used one big bunch.
- Raw sesame tahini 3/4 cup
- Shoyu (fermented soy sauce) 1/4 cup
- Lemon juice 1/4 cup fresh
- Apple Cider Vinegar 1 tablespoon
- Garlic 1 clove chopped finely
- Nutritional yeast 1/4 cup
- Ground turmeric 1 teaspoon
- Scallions 4 to 5 chopped small
- Cilantro one handful chopped finely
- Mint leaves optional
- Seat salt 1/4 teaspoon
Cut the kale from the stem and chop into bite size pieces. Spiralize the zucchini into spaghetti! Mix the tahini and other ingredients in a bowl. Toss the
chopped kale and zucchini into the bowl and mix well. Now it’s ready to serve! Don’t be afraid of KELP NOODLES like me. They are low in calories, fat free, sugar free, gluten free and have many minerals that are beneficial for you- vitamins too! This is a delicious and basically raw meal. It’s highly recommended by many in nutrition to aim for 60% of your food intake- RAW! Try it and see how you feel.
