Home makin noodles, the easy way. Dinner tonight is this spiralized zucchini noodles with all the leftovers out of my fridge 😉 Light and healthy dinner packed with full of flavours. I hope everyone had a fabulous weekend and survived their Monday, just as well as we did. For us, it was a bank holiday Monday 🙂
1/2 cup sunflower seeds
1/4 cup macadamia or pine nuts , soaked
handful of fresh basil
juice of one lemon
1 tbsp olive oil
1 tbsp sesame oil
2 cloves garlic
2 cup kale tightly packed, thick stems removed
salt and pepper to taste
Combine all the ingredients in the food processor fitted with the S blade and process until smooth.
Served with raw, vegan mayonnaise and alfalfa sprouts stuffed tomatoes, avocado slices, topped with pine nuts and sprinkled with cashew parmesan.
1 cup cashew
1 tbsp paprika powder
1/4 – 1/2 tsp pink salt
Combine all the ingredients in the food processor and pulse for a few minutes.
- Ingredients for Kale pesto:
- ½ cup sunflower seeds
- ¼ cup macadamia or pine nuts , soaked
- handful of fresh basil
- juice of one lemon
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 cloves garlic
- 2 cup kale tightly packed, thick stems removed
- salt and pepper to taste
- Ingredients for Cashew Parmesan:
- 1 cup cashew
- 1 tbsp paprika powder
- ¼ – ½ tsp pink salt
- For Kale pesto - Combine all the ingredients in the food processor fitted with the S blade and process until smooth.
- For Cashew Parmesan - Combine all the ingredients in the food processor and pulse for a few minutes.
haha “zoodles” love it 😉 thanks for sharing this… always wanted to make this…
just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well, http://www.veganneeds.com
so glad I found your blog & Happy to connect with you 🙂
by Deviliciously Raw
Thank you so much 🙂 I absolutely love yours too! Looking forward to caching up on yours.