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8 Zucchinis peeled
Mint and Coriander pesto
1 1/2 cups Mint
1 1/2 cups Coriander
3 tbsps Nutritional yeast
3 tbsps Hemp seeds
3 tbsps Lemon Juice
1 tablespoon Miso
1– 2 tsps Spirulina powder
Add ins:
1 1/2 cups Cherry tomatoes cut in half
2 cups Snow pea or sunflower sprouts
1/2 cup Olives pitted and chopped
3– 4 tbsps Extra hemp seeds
(GF, DF, NF, V)
Designed by Julie Mitsios Raw Foods Chef & Owner of “Earth to table” Raw foods Café, Bondi Junction.
www.conscious-choice.com
Transform the zucchini into noodles using a mandoline , V slicer or a spirooli machine. If this isn’t available you can finely julienne the zucchini into thin strands or you can use a peeler for fettucini style noodles.
To make the mint and coriander pesto: Place all the ingredients in a blender and blend leaving a slightly chunky consistency.
Place the ‘pasta’ into a bowl and toss through enough of the pesto to thoroughly coat.
Gently incorporate the snow pea sprouts, olives and cherry tomatoes.
Garnish with extra hemp seeds.