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Zucchini Noodles with Avocado Mango Sauce

zucchini noodles avo mango sauce

Sometimes you just want something different. That was me last week at dinner time. Standing in front of the refrigerator, staring blankly at its contents, I knew I wanted a savory noodle dish of some sort but I wasn’t sure what. I had part of an incredible Reed avocado that I needed to use up and I searched the fridge for additional ingredients to throw together. This avocado mango sauce is what I came up with. 

It was super creamy and a little tangy and it hit the spot.

Ingredients:

16 oz zucchini spiralized or julienned into noodles
1/2 cup green cabbage
1/2 cup purple cabbage
1 1/4 cups red bell pepper cut into thin, 1 inch strips
1/4 cup of fresh cilantro, more if you love cilantro like I do
5 medium basil leaves chopped or cut into thin strips
1/3 cup avocado
1 cup sweet, ripe mango like a kent, haden or keitt
1/2 cup chopped celery
1 TBLS fresh lime juice
*2 tsp tamari or coconut aminos (optional)

Directions:

Spiralize or Julienne zucchini into noodles and place in a large bowl. Add cabbage, bell pepper, cilantro and basil

Blend avocado, mango, celery, lime and optional tamari and pour over noodles. Gently mix noodles and sauce together

Can be garnished with fresh chives for additional flavor

Many blessings!

Sweet Lo Mein Noodles

Lo Mein Noodles

Chinese food was always a favorite of mine before following a raw food diet, so I was super excited to find this incredible dish from The Raw Caterer, which I purchase often at my local farmers market. It’s so delicious! It’s definitely one for those who like SWEET, savory meals. I keep begging them to release a recipe book because their food is SO GOOD! Hopefully someday soon, they will. Until then, they were so kind to share the ingredients used in this recipe. However, I don’t know their exact measurements and because I’m making much smaller batches, I had to modify the ingredients a little to be able to blend it properly.

This is reminiscent of the sweet dishes you might find at PF Changs or other Asian restaurants.  

Ingredients:

16 oz. zucchini (spiralized or julienned into noodles)
1 medium red bell pepper cut into thin, 1 inch strips
1 cup green or purple cabbage thinly sliced
1 or 2 button mushrooms or your favorite mushrooms thinly sliced *see additional mushroom options below
1 cup of raisins
1/4 cup of mango or if you’re allergic to mango you could substitute celery
1 TBLS Tamari or Coconut Aminos
1 small clove of garlic
1 thin slice of jalapeño, add more if you like more heat
1 tsp of finely diced fresh ginger

* For the mushrooms, I actually prefer the flavor and texture of dried mushrooms. I like to dry shiitake mushrooms in the dehydrator and then slice them and mix them in with the noodles and sauce. They taste more mild and I like the consistency better. I also slice and then dry portobello mushrooms too. I’ll break them up and put a small handful in the dish instead of shiitake. Button mushrooms will also work great if you decide to go this route. If you like fresh mushrooms, no need to dry them, just slice and add them to the dish. You can also slice and marinate fresh mushrooms in tamari, or coconut aminos, for 20 minutes before adding them to the noodles for enhanced flavor.

Directions:

Combine zucchini noodles, cabbage, bell pepper and mushrooms in a large bowl. I sometimes like to add thinly sliced celery to this dish for added flavor.

For the sauce, using a small blender like a Nutri Bullet or Smart stick, blend raisins, mango, tamari, garlic, jalapeño and ginger until smooth or almost smooth. Pour over noodles and mix gently until all ingredients are combined well. 

Sauce will be thick but once properly mixed with zucchini noodles, it will thin out and cover noodles well. 

Hǎo wèikǒu
好胃口
That’s enjoy your meal in Chinese!

Raw Vegan Zucchini Pasta With Marinara Sauce

A Raw Vegan Classic, loved by cooked food and raw food eaters alike. This simple, delicious dish is sure to be a crowd pleaser. 

It helps to have a simple kitchen tool like the Veggetti or a Titan vegetable julienne or regular peeler. For much larger noodle portions, the Paderno vegetable spiralizer is an excellent choice. See links to products suggested below this recipe article.

Ingredients:

For Pasta:
3 to 4 medium to large zucchini (around 1.5 – 2 lbs.)

For Sauce:
3.5 cups of fresh, ripe tomatoes (approx. 24 oz. or 1.5 lbs.)
4 oz. celery (approx. 2 stalks)
2 oz. red bell pepper (approx. half of a large pepper)
4 sun dried tomatoes soaked (depends on your sun dried tomatoes – 4 tomato halves. You many need more if they’re in smaller pieces)
3-4 medjool dates

For Garnish:
Fresh basil or your favorite Italian seasonings

*Optional additional ingredients*
You can also add fresh mushrooms like button, baby portobello or shiitake 
Raw olives
Hemp seeds

– Directions –
Spiral or julienne the zucchini into noodles

Blend sauce ingredients until smooth. Pour over zucchini noodles. Top with fresh basil or your favorite Italian herbs & seasonings. Add any additional toppings you wish, such as mushrooms, raw olives or hemp seeds, to add even more flavor.

It helps to have a high powered blender like a Vitamix because it can gently warm your sauce, while still keeping it raw, or it can bring it to a full boil if you blend it long enough. 
To receive FREE shipping on your very own Vitamix blender, click here: VITAMIX