Summer calls for fresh meals that are light on the tummy yet still satisfying, props if they also involve freshly harvested goodies from the garden or the farmer's market. We love utilizing a spiral slicer this time of year to make "pasta" dishes out of summer's freshest and juiciest veggies. While zucchini and summer squash are always classic options, cucumber also happens to make fantastic noodles that hold their shape perfectly, and they're so refreshing. Cooked pasta may be devoid of water, but cucumber noodles are bursting with juicy goodness to help keep you hydrated during the heat. In this recipe we paired them with ribbons of julienned dino kale, sliced purple cabbage, and cherry tomatoes over a bed of baby spinach for a hearty-yet-refreshing noodle bowl. Now for the sauce, because we all know that's the most important part... This sprouted almond butter sauce is lick-the-plate-clean-good! If you're a fan of sweet and spicy peanut sauce, but would rather not use peanut butter, this is a great raw alternative for you. The combination of the sprouted almond butter + sesame oil gives the base a really nice nutty flavor that's really similar to peanut. A combination of fresh ginger juice and smoked chipotle give it just the kick of heat your taste buds need to wake up, and a touch of maple syrup helps round out the flavors.
Smoky Maple Ginger Sprouted Almond Sauce
1 Tbs lemon juice
1 tsp nama shoyu or tamari
1-1.5 tsp grade B maple syrup - depending on how sweet you like your sauces
1 tsp ginger juice
1/4 tsp smoky chipotle pepper
2 tsp raw or toasted sesame oil
Optional - 1 small clove garlic minced
2-3 Tbs water to thin. The sauce will thicken as it sits.
Sliced red cabbage
Fresh herbs like mint or cilantro
Any other veggies/toppings of your choosing!
1. Prep your veggies by chopping and spiralizing
2. Mix sauce ingredients in a bowl or a blender, pour over your noodle bowl, and enjoy!