Zucchini Noodles with Creamy Cashew Sauce {paleo, gluten & dairy free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- 1 c. of raw cashews
- filtered water to fill jar
- 1/2 c. filtered water
- 1/4 c. lemon juice
- 1/2 tsp pink Himalayan sea salt
- 1/8 tsp garlic powder
- 1 tbsp. extra virgin olive oil
- 1 tsp. onion flakes or powder
- 2 large zucchinis
- 2 tbsp. coconut oil
- 1 tbsp. Italian spices
- 1/4 tsp. pink Himalayan sea salt
I am going to ask you a stupid question so humor me and let’s see where this takes us. Would you like to eat more vegetables and get your family on board too? If your answer was an unequivocal “YES” or even if it was a sarcastic “of course” then we can move onward!
You may have heard about the crazy idea how some raw foodies and health nuts like to make pasta from vegetables and nuts taste like cheese! Crazy {good} Folks that bunch is… however, like me, your taste buds will be pleasantly surprised at the incredibly velvet cheese texture and flavor over spiralized vegetable noodles!
I love cheese and personally don’t have a problem consuming it but prefer it to be organic grass-milk cheese. Grass-fed simply means the animal like cows and goats were pasture raised and allowed to graze freely. Equally important is that the animals were not fed processed diets like GMO corn or other cheap by-products. You might be asking, “Why is this important to the hunk of cheddar cheese that I just ate?”
Great question and research shows that grass feeding improves the quality of the cheese and makes the cheese richer in omega-3 fats, vitamin E, and a beneficial fatty acid called conjugated linoleic acid or CLA to put it short but sweet.
CLA is a type of good fat that supports many healthy functions in the body including better blood sugar regulation, immune support, improved bone mass, and helps lower bad body fat! Eating 2 ounces of grass-fed cheese can give you 60 milligrams of CLA! Go ahead, you have my blessing, don’t skimp on the cheese {grass-fed that is}. Psst…. and I dare you to try the zucchini noodles with red sauce or my creamy cashew cheese sauce!
I purchased my Spiralizer at Williams Sonoma and they are less than $30! I like to be simplistic in my kitchen gadgets but this one has proved to be a great investment, with it’s 3 blade option to make apple, cucumber, beets and carrot strands! A few of our favorites are the apple strands baked with cinnamon and coconut oil and sweet potato curly strands. And remember that stupid question above I asked about the “extra vegetable eating”, well aren’t you glad I asked?!
- 1 c. of raw cashews
- filtered water to fill jar
- ½ c. filtered water
- ¼ c. lemon juice
- ½ tsp. pink Himalayan sea salt
- ⅛ tsp. garlic powder
- 1 tbsp. extra virgin olive oil
- 1 tsp. onion flakes or powder
- 2 large zucchinis
- 2 tbsp. coconut oil
- 1 tbsp. Italian spices
- ¼ tsp. pink Himalayan sea salt
- Fill a glass jar with filtered water that is larger than 1 cup so the water fills over the cashews.
- Soak nuts for up to 2 hours if you have the time. Overnight is fine too. Dump the soaked water.
- In a strong blender add ½ cup filtered water, lemon juice, olive oil, spices and soaked cashews.
- Blend for a few minutes until consistency is creamy smooth.
- Taste and add any extra sea salt as desired and keep refrigerated up to a week.
- To make the zucchini noodles you will need a spiralizer or you can chop them however you like.
- In a large frying pan add coconut oil and sauté noodles on medium heat with spices.
- After a few minutes check to see if they are al dente and add ¼ cup of cashew sauce.
- Stir and take of the heat immediately.
Can you spy the stuffed chicken behind the zucchini noodles? Stay tuned for next week’s post where this Creamy Cashew Cheese sauce brings my Stuffed Basil & Artichoke Chicken to a whole new level!
With a Spoonful of Health,
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Awesome sauce for sure!! I roasted a spaghetti squash for lunch and put this sauce over it with steamed broccoli!! Perfect combo 🙂