In the Kitchen with Carly Flynn

Zoodle Bowl with Creamy Kale Pesto (Dairy Free)

Zoodle Bowl with Creamy Kale Pesto (Dairy Free)

Carly Flynn
/ Categories: Kitchen

Ingredients:

For the pesto:

½ large avocado

½ cup raw cashew nuts

(preferably soaked)

1 clove of garlic chopped

Juice of half a lemon cup Olive oil

1-2 teaspoons of Kale Powder

Dash of sea salt

 

For the Zoodle bowl:

4-6 zucchini

1 cup baby spinach or mixed greens

10 cherry tomatoes chopped in halves or quarters

4 teaspoons of Chia Seeds (Black or White)

 

Optional toppings:

Toasted nuts & seeds
Parmesan
Protein pieces (chicken, fish, red meat)

 

Method:

Wash the zucchini and use either a hand held spiraliser or julienne peeler to create 4 serves of zucchini noodles. Each bowl will require 1-2 Zucchini.

Set aside while you make the sauce. Blend the Kale Powder, cashews, garlic, and avocado until smooth. Stir in the olive oil gradually to reach your preferred consistency. Squeeze in lemon juice and season with sea salt. Mix the creamy pesto throughout the zoodles. Add the spinach / salad greens and cherry tomatoes. Sprinkle each bowl with 1 teaspoon of Chia Seeds.

 

To serve warm - place the Zucchini noodles in boiling water for 5 minutes before mixing with pesto sauce.

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