Zucchini Noodles with Spinach and Tomatillo Sauce
Difficulty 5 minutes Serves 1 large or 2 small servings
This recipe by Karielyn Tillman of The Healthy Family and Home is a super fun and easy meal to make, especially with all of the fresh summer produce now in season. If you're looking for an uber healthy meal to throw together in 10 minutes or less tonight - this is it. It's raw, gluten-free, paleo and light in the tummy!
Noodles: 2 organic zucchini
Sauce: 4 tomatillos 1/2 cup organic raw sunflower seeds 1 cup organic spinach 1 tablespoon organic lemon juice (freshly squeezed) 1 - 2 clove organic garlic (freshly crushed) 1 tablespoon organic extra-virgin olive oil 1/4 - 1/2 teaspoon Himalayan pink salt
Directions 1. Prepare the zucchini noodles: Wash the outside of the zucchini and cut off each end. Place it in a Spiralizer (using the blade of your choice) and spiralize your zucchini. Set aside.
2. Add all ingredients to a Vitamix, or other blender, and blend until everything is well combined.
3. Adjust seasonings to your preference.
4. Transfer the zucchini noodles to a medium sized bowl. Pour in the sauce and gently toss until all the noodles are covered.