Not sure how the weather is where you are but where I am it is hot, hot, hot. Too Hot! This easy to make, super tasty dish is sure to please on these hot summer eves. This recipes consists of “noodle salad,” sauce and garnish~ Nomi Shannon Noodle Salad 2 medium zucchini 1 large carrot… Read more
These may sound unexciting, but they are superb, and perfect for spring and summer weather. The marinated onion and portabella mushrooms give it a great flavor! – Alissa Cohen 2 very large collard leaves 1 small zucchini, shredded 1 carrot, shredded 1 avocado or guacamole (see recipe below) 1 cup sliced onion ringlets 1 cup… Read more
This combination of vegetables is particularly tasty as a topping for zucchini pasta or simply on its own. I cup Orange Miso Marinade. See it here I cup chopped zucchini 1 cup chopped bell pepper (any color) ½ cup diced onion 1 cup mushrooms, stemmed and diced 1 cup chopped asparagus Combine Orange Miso Marinade,… Read more
How I love the long, hassle-free, fun-in-the-sun days of summer. When the mercury rises to numbers that seem unthinkable levels, summer can drain us all. Those long, sunny days for which we craved I February are seemingly never-ending. We can change some of the difficulties of too much heat and too much sun. By making… Read more
It tastes so much like genuine Fettuccini Alfredo that my cooked food friends adore it! You’ll love the ease in creating it, along with its creamy Alfredo taste and texture. For added color and more variety you can add thin slices of red bell pepper, mushrooms or any other vegetables. Fettuccini: 2 zucchini 2 summer… Read more
For the wraps: 3 large zucchini, peeled Pinch of Celtic Sea Salt Juice of ½ lemon 2 tomatoes, sliced Chopped green and purple basil, for garnish For the pesto: 2 cups chopped walnuts 2 cups loosely packed green and purple basil leaves 3 cloves garlic 1 heaping Tbs red miso Using a vegetable peeler or… Read more
1 cup zucchini (peeled and shredded) 1 cup cashews (soaked) 1-2 tsp garlic (minced) ¼ cup lemon juice ¼ cup olive oil ½ cup raw tahini 1 tsp Himalayan sea salt (or Celtic sea salt. Both are better tasting and better for you than regular table salt!) 2 TBS parsley (chopped) sun-dried tomatoes (soaked) or red… Read more
This is a good alternative if you don’t want to or have the time to sprout some garbanzo beans and still have a raw dish. It has the additional benefit of being quite delicious. 1 cup cashews, soaked one or two hours 1 cup peeled (mostly), shredded zucchini 1/2 cup tahini 1/4 cup lemon juice… Read more