Maria Rickert Hong April 13, 2013

Creamy Avocado Zucchini Noodles

This creamy avocado zucchini noodles recipe is GAPS, SCD and Paleo legal.

If you’re gluten- or grain-free, here’s a way to eat some vegan, creamy noodles and get more veggies, too!

Serves: 4

Prep time: 10 minutes

Cook time: 4 minutes

Source: Empowered Sustenance

Ingredients

3 tablespoons ghee or coconut oil
freshly ground black pepper (to taste)
4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
2 medium ripe avocados
4 medium zucchini (shredded with a julienne peeler)
sea salt (to taste)
1 medium freshly squeezed lemon juice

Directions

Heat the oil in a saute’ pan over medium heat. Add the zucchini and saute’ for 3-4 minutes, until zucchini has softened. Stir often.

While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.

Ingredients

For the vinaigrette:

2 large lemons, freshly squeezed and zested
1 tablespoon fresh rosemary (minced)
2 pinches sea salt
1/2 cup extra-virgin olive oil

For the lentils:

3 cups carrots (peeled and coarsely chopped)
1 bunch asparagus
2 large shallots (cut lengthwise into thin wedges)
2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
sea salt (to taste)
freshly ground black pepper (to taste)
1-1/2 cup French lentils (small greenish/black)
1 bay leaf
1 clove garlic (crushed flat but left whole)

Directions

For the vinaigrette:

In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

For the lentils:

Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.

Ingredients

2 bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic (minced)
1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
1 tablespoon raw apple cider vinegar
2 teaspoons raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.

Ingredients

2 medium cucumbers (peeled and sliced into thin rounds)
4 pinches sea salt
1/2 cup dried wakame
1 large orange (zested and juiced)
1/2 cup fresh cilantro (minced)
1/4 cup scallions (chopped)
6 tablespoons raw apple cider vinegar
2 tablespoons coconut aminos
2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

Ingredients

1/2 cup fresh parsley (minced)
4-5 scallions (chopped)
1/4 cup fresh mint leaves (minced)
1 large lemon, freshly squeezed
1/3 cup extra-virgin olive oil
2 cloves garlic (peeled and minced)
1/4 teaspoon sea salt (or to taste)
3 cups quinoa (cooked)
1 large cucumber (peeled, deseeded and diced)
1 large tomato (deseeded and diced)

Directions

In a food processor, puree parsley, scallions, mint, olive oil, garlic and sea salt.

In a large bowl, combine pureed mixture from the food processor with cooked quinoa, cucumber and tomato.

Ingredients

1 cup filtered water
2-3 large carrots (peeled and cut into thin strips)
1/2 head cauliflower (cut into small florets)
1/4 cup arame or hiziki (soaked)
1 large red bell pepper (deseeded and diced)
2″ piece of ginger (peeled and sliced thin)
1/4 bunch fresh cilantro (rinsed and chopped)
1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
2 tablespoons coconut aminos
1 clove garlic (peeled and minced)
2 tablespoons sweet white miso
1/3 cup toasted sesame oil
1/2-1 cup filtered water

Directions

Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.

Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.

For the dressing:

Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.

Coat vegetables with dressing and serve.

Ingredients

1/2 cup dried arame or wakame (soaked)
1 cup filtered water
1 large red onion (diced)
1 large cucumber (peeled, deseeded and diced)
1/2 large red bell pepper (deseeded and diced)
1/2 bunch fresh mint (minced)
1/2 bunch cilantro (minced)
3 tablespoons flax or toasted sesame oil
1 large lemon (zested and juiced)
1 tablespoon raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

Ingredients

1-1/4 cup pecans (soaked overnight, rinsed and drained, then dehydrated)
1/4 teaspoon powdered vanilla
1/4 teaspoon sea salt
3 tablespoons coconut oil or ghee
1 tablespoon warm, filtered water (if needed)
1-1/4 cup unsweetened, shredded coconut
6 medium limes (freshly juiced and zested)
3/4 cups coconut oil (melted)
1/2 cup raw, local honey
1 cup mashed, ripe avocado
1/4 cup homemade coconut milk (or more if necessary)
2 teaspoons powdered vanilla
3/4 cups coconut oil
1 large lime

Directions

Preheat oven to 350F.

For the crust:

In the bowl of a food processor, pulse the pecans, vanilla and 1/8 tsp. of sea salt until fine. Continue processing while adding 3 Tbsp. of coconut oil or ghee and warm water until the crust mixture sticks together. Remove the mixture to a bowl and the shredded coconut. Mix well and press crust into a greased 9-inch glass pie pan. Place the pie crust in the oven and toast, 5-10 minutes, watching carefully so crust doesn’t burn.

For the filling:

In the food processor, blend lime juice, zest, stevia (or honey), avocado, coconut milk, vanilla and 1/8 tsp. sea salt until smooth. With the processor running, add the 3/4c. of melted coconut oil, blending until well incorporated. The mixture will emulsify like mayonnaise. Pour the filling into the prepared crust and refrigerate until firm.

Slice the pie and garnish with lime slices.

Ingredients

1/4 cup cold, filtered water
2-1/2 teaspoons grass-fed gelatin
3-1/2 cups homemade coconut milk
pinch sea salt
1/2 cup raw, local honey
1 teaspoon vanilla powder
4 cups fresh or frozen raspberries
2 Tbsp. raw, local honey
1 lemon (zested and juiced)
1 cup fresh raspberries (for garnish)
10 sprigs fresh mint (for garnish)

Directions

Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.

In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.

Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.

Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.

Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.

Ingredients

3oz tamarind paste
10 tablespoons hot, filtered water
1 teaspoons sea salt
2 Tbsp. raw, local honey
3/4 cups raw apple cider vinegar
3/4-1 cups filtered water
4 tablespoons cold-pressed sesame oil
4 tablespoons dried shrimp
1/2 teaspoon red chili flakes
1/4 cup carrots (cut into thin matchsticks)
1/4 cup red bell pepper (thinly sliced)
3 teaspoons minced garlic
1/2 head savoy cabbage (core removed; shredded)
3 cups cooked shrimp, shells removed (or leftover shredded chicken or beef)
1 tablespoon coconut aminos
2 large limes, freshly zested and juiced
6-8 scallions, white and green parts (thinly sliced on the diagonal)
1lb bean sprouts (divided)
3/4 cups roasted macadamia nuts (finely chopped in a food processor)
1 bunch fresh cilantro (minced)
1 large lime (cut into wedges)
1 package kelp noodles

Directions

In a small bowl, soak the tamarind paste (remove any seeds) in the hot water for 30 minutes until soft. Place the pulp and the water in a food processor and pulse to a paste. Press the paste through a sieve into a medium sauce pan. Add the salt, honey, vinegar and water. Boil the mixture over high heat about 10 minutes, stirring constantly. Taste for balance of flavors and remove from heat. Cool the sauce until ready to use.

Cook kelp noodles according to package directions.

In a wok or large frying pan, heat the sesame oil over medium heat. When the oil is hot, add the dried shrimp and chili flakes. Stir the mixture for several seconds and then add the carrots, red bell pepper and garlic (in this order). Stir fry the combination until the garlic is light brown.

Quickly add the cabbage, cooked fish or shrimp (or chicken or beef), coconut aminos, lime juice and pad thai sauce. Mix well. Add the scallions, 1/2 c. macadamia nuts and 1/3 of the bean sprouts. Keep stirring until the mixture is thoroughly heated.

Place the salad mixture on top of kelp noodles. Garnish with remaining bean sprouts, remaining macadamia nuts, cilantro and lime wedges.

Ingredients

Directions

See Also

Ingredients

For the vinaigrette:

For the lentils:

Directions

For the vinaigrette:

For the lentils:

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

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Ingredients

Directions

For the dressing:

See Also

Ingredients

Directions

See Also

Ingredients

Directions

For the crust:

For the filling:

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

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