We have been on vacation for the last week and a half!! We went to visit my in-laws in Western NY. Thankfully, we made it out of there and back to the west coast before Irene came barreling through and made it hard for us to leave the NY airport. Whew!
My little brother lives in NYC with his family, though, and they are all alright. Double whew! Hope you and yours are safe and sound, too!
Here are some pictures from our trip - Miss No-No had a lot of fun!!
In my never-ending (it seems) quest to find something to do with all of my zucchini (zukes), I made zucchini "noodles"!!!
They are so easy and so good and crunchy, I just couldn't believe that they came out so well!
Zucchini Noodles
Noodles:2 medium sized zukes, spiralized or cut into noodle-like strips using a vegetable peeler
Sauce:
1-1/2 T olive oil
1 T Braggs Aminos (or 1/2 T soy sauce)
1-1/2 T agave
1/2 T apple cider vinegar
1/2 T fresh ginger (or 1/2 t. dried ground ginger)
1 - 2 cloves garlic, minced
Toppings:
1 - 2 T of sesame seeds (white or black)
1/2 T minced basil, mint, and/or cilantro
Pre-heat oven at lowest setting (my oven is 170F).
Spread "noodles" out on a cookie sheet spread with parchment paper (you want to spread the noodles out as much as possible). Put in oven for approximately 1-1/2 to 2 hours, until "noodles" start to dry out around the edges of the cookie sheet. Move "noodles" from the oven and lay out on paper towels for approximately 15 - 30 minutes (to remove any residual liquid).
Make the sauce by mixing all ingredients.
To serve later, leave the sauce and noodles in separate containers and refrigerate.
When ready to serve, pour sauce on noodles and incorporate so that the noodles are covered with sauce. Sprinkle sesame seeds and other toppings over the top and serve!
This recipe was slightly adapted from Ani Phyo's Raw Foods Cookbook.
I will be linking up at some of these cool parties!!
I will be linking up at some of these cool parties!!
More later! :)
Tweet