Avocado and Edamame Zucchini Noodles, a light and refreshing meal in under 10 minutes!
We made a variation of this meal a few weeks back for dinner, which sparked the idea for this recipe. The original recipe included spiraled zucchini and garlic lightly cooked in olive oil. However, we served it over cooked pasta. It tasted great, but was heavy on carbs. Instead, this version uses zucchini as the pasta and includes edamame and avocado to make it a well rounded meal.
I’ve said before that I’m not a huge fan of zucchini, but something about the fun spiralized shape makes it taste different! I’m also in a stage of pregnancy where I can’t get enough raw vegetables! A meal that serves up a whole bowl of fresh veggies is ok with me! Strange how these pregnancy cravings work, one day it’s muffins and the next it’s lemons and zucchini!
In a small sauce pan over low heat add olive oil and garlic, sauté until fragrant.
In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves. Add olive oil and garlic, sea salt and pepper and toss to coat. Top with hemp seeds and enjoy!
I’m sure I’m not the only one who has been anxiously waiting to say Happy Spring! However, with a morning outside temperature reading of 28 degrees it hardly feels like spring. So, what to do? Make your own spring…Mango and Veggie Spring Rolls with Peanut Sauce!
These may look difficult to make, but I promise they are not! Just a little time spent slicing and dicing is all it takes! Fresh basil, avocado, cucumber, carrot, asparagus and mango wrapped in a spring roll and served with a peanut sauce that delivers just the right amount of heat.
12 stalks asparagus, cut in half and lightly steamed and cooled
12 spring roll wraps
For the Peanut Sauce
¼ cup chunky or creamy all-nautral peanut butter
¼ cup hot water
1 tablespoon Bragg's Amino Acids or Tamari
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
½ tablespoon fresh lime juice
¼ teaspoon chili oil
dash crushed red pepper flakes
Instructions
Have all prepared ingredients lined out in front of you.
Fill a shallow bowl with warm water.
Dip spring roll wraps in warm water until they become pliable, transfer to a clean plate or cutting board.
Arrange small amounts of prepared ingredients in the center of the spring roll wrap. Fold in edges and gently roll up.
To make the Peanut Sauce:
Add all ingredients to a small bowl and whisk until well combine. Let cool to room temperature.
Dip and enjoy!
3.2.2885
Spring Detox Tip: In the spring our bodies start their own sort of spring cleaning…help it along with adding a lot more fresh vegetables to your diet! The best foods for spring detoxification are bitter greens such as dandelion greens, mustard greens, arugula and watercress. Other spring detoxifying vegetables are asparagus, radishes and celery. Don’t forget to add a little lemon and lime as well!
One of my most popular posts to this day is the Balance Bowl, a healthy meal made easy. Here is a spring version, the Green Goddess Balance Bowl!
In similar fashion to the original Balance Bowl, this bowl contains the following ingredients to make a perfectly healthy, balanced and healing meal:
1. Grains: Quinoa is the base of this bowl. However, you can use brown rice, millet, farro, barley or baked sweet potato rounds instead! These whole grains are complex carbohydrates, which give your body the fuel to run at its best! They are also full of fiber to keep your digestive track running smoothly! Ladies, aim for at least 25 grams of fiber per day and men, aim for 30 grams per day!
2: Greens: Greens, especially from the cruciferous vegetable family are powerful detoxifiers. They have been proven to support both phase I and phase II of the detoxification process needed to eliminate the build up of toxins we are exposed to on a daily basis. For best results, aim for at least a cup a day!
3. Protein: Veggie protein sources include nuts, seeds, beans, tofu, lentils and certain grains such as quinoa, which contains all essential amino acids. Many veg heads fall short in the protein category and can become protein deficient. A teacher of mine once said “you have to earn the right to be vegan.” Meaning that you need to work really hard to maintain adequate protein status. It is important to vary your veggie sources of protein to obtain all essential amino acids. This balance bowl brings in protein from hemp seeds, quinoa, kale and walnuts!
4. Healthy Fat: Not only will healthy fats keep you full and satisfied, they will make you beautiful inside and out! Especially the famous Omega 3 fatty acids and Omega 6 fatty acids, which are needed for healthy skin, hair, joints, heart health and brain function. Some veggie sources are hemp seeds, avocados, walnuts, chia seeds and greens. Read here for a more depth explanation into why they are needed and how they are converted in the body!
5. Flavor: Why bother if it’s not flavorful!?! The dressing I used on this Green Goddess Balance Bowl is keeping with the green theme…basil, lemon and hempseed pesto! The recipe makes extra to use on avocado toast, salads, grains or soups!
Bring water to a boil in a saucepan. Add quinoa, reduce heat to low and cover. Simmer until all liquid has been absorbed, around 15-20 minutes. Fluff with a fork.
Drizzle brussel sprouts with olive oil and add a pinch of sea salt. Roast on 400 until slightly browned and crisp.
Add chopped kale to a small bowl. Drizzle with olive oil and add a pinch of sea salt. Massage until kale is coated with olive oil.
To make Hempseed Pesto Dressing:
Add basil, hemp seeds and lemon juice to a food processor. Blend while slowly adding olive oil, scraping down sides as needed. Flavor with sea salt and pepper.
Arrange bowls with quinoa, brussels sprouts, kale, avocado, walnuts and drizzle with desired amount of pesto dressing.
