Oodles of Zoodles & other Veggie 'noodles' with Lemon Tahini Dressing & Creamy Nut Free Pesto
Serves: 4-6 adults
Ingredients
1. Spiralise or use a mandolin for the below 4 veggies:
2 small to medium zuchini
2 large radish
1 large beetroot
2 small to medium carrots
a handful of cherry tomatoes halved
a handful of basil
Some variations on some sauces I use at home:
Tahini & Lemon dressing:
3 tbsp tahini
juice of 1 lemon
1 tsp salt
water
2. Creamy Nut Free Pesto:
1 bunch of basil, washed, dried & leaves picked
½ cup extra virgin olive oil
4 tbsp pumpkin seeds
2 cloves of garlic
50gm parmesan cheese grated or cut into small chunks (if using a blender/food processor)
Hot water (optional)
3. Creamy Paleo Friendly Mayo:
1 cup EVOO (Extra Virgin Olive Oil) or Avocado Oil
2 egg yolks
1 tsp dijon mustard
1 tbsp lemon juice
1 tbsp ACV (Apple Cider Vinegar, I use Bragg's Organic Raw ACV)
Good pinch of sea salt
Instructions
Mix tahini, lemon juice & salt
Add enough water to make a 'sauce' consistency
Taste and adjust as required
Place all ingredients except water in a food processor, blender or magic bullet
Blend until smooth
Store in a closed jar with a little olive oil to cover the top
When ready to use, mix with some hot water to help the sauce combine with the raw veggie noodles or if using with cooked veggie noodles, you won't need the water
Add some left over protein like chicken or some eggs
Measure out the oil and set aside
In a large bowl, add all the ingredients except the oil
Using a ballon whisk, combine all the ingredients
Very slowly, gradually drip the oil in whilst continuously whisking
Keep going until a creamy consistency is made
Taste and adjust seasoning to your preference (if too tart, add more oil, if too bland, add more salt and ACV etc)
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/oodles-of-zoodles-other-veggie-noodles-with-lemon-tahini-dressing-creamy-nut-free-pesto/