Raw Zucchini and Carrot Noodles with an Unnamed Sauce

Did you know that peanuts aren't actually nuts? (plus a great alternative recipe to peanut sauce)

Peanuts were the first "nut' I ever ate, by the handful smothered in salt feeling happy to be eating them as well as feeling guilty that I couldn't share them with my brother. As a child my brother was highly allergic to peanuts. I loved them when I was young but for a few decades now have stayed away from them completely. The last time I ate them I became incredibly bloated and wondered if I was developing an allergy. Then read somewhere that peanuts are not actually nuts, they belong to the legume family. The bells began to ring and it became very clear why I had become so bloated. Essentially eating raw or roasted peanuts was like eating unsoaked and uncooked lentils. I don't think I would be able sleep for a month if I had a belly of uncooked lentils.

Anyway since knowing that peanuts are actually legumes I haven't cooked with them or made the wonderful peanut sauce people request when I serve Asian cuisine. Instead I serve up the super sexy dressing (the recipe is in both my books which seems to keep people pretty happy and they soon forget about the absence of peanut sauce. And now people are going to be even more impressed as just last week I created a great tasting sauce that may have some peanut sauce lovers not even knowingit isn't made with peanuts.

You can serve the sauce with steamed veg like gado gado or eat it with noodles and vegetables or serve it like I will this week on the Power Living Yoga Retreat with a raw zucchini and carrot salad. This is the recipe I share with you now and I'm struggling with a name for the sauce. If you have a name idea please let me know as I am stumped on this one. Please leave your suggestion in the comments section.

Raw Zucchini and Carrot Noodles with an unnamed sauce

If you want to make this meal contain a complete protein you will need to serve it with a bean or a grain or a few tbsp of hemp seeds.

Serves 2

2 small or medium zucchinis spiralised into noodle shapes or julienne grated

100g green beans cut into small pieces on a diagonal

handful of coriander roughly chopped

handful of cherry tomatoes cut into halves

Handful of activated almonds

For the unnamed sauce

3 tbsp tahini

1 tbsp macadamia butter (crunchy is good0

1 small clove garlic minced (optional)

1/4 cup coconut milk

splash of gluten free tamari

3 tbsp lemon or lime juice

1 chilli chopped up finely

pinch salt maybe- test first.

Mix the veggies together gently and place on individual plates and serve with the sauce. Mix all the sauce ingredients together and stir well. You can heat it if you like. If heating I would fry the garlic first a bit, but not necessary. Serve the sauce in its own bowl or on the side of the veggies.

Categories:Sauce/Dips Snacks/Sides Mains

Tags:macadamias tahini zucchini