Finally a wistful breeze, warm rays of sunshine, & bursts of colorful blossoms fill the world. This winter was a real Maine winter. I have been desperate for a true feeling of renewal & a world of beauty that seems long over due. Suddenly out of the icy blue sky, spring has sprung it's small green shoots of life straight from the soil. I feel the anxiety of waiting for "something" to arrive slip away & joyously welcome what comes next.
With a new season comes a new look at food. Spring is to me is freshness & enjoying simplicity. If you haven't gotten on the zucchini noodle train yet, it's time to hop on board--I don't think you will regret it! Peeling a couple of zucchini takes no time at all, it is an incredibly healthy alternative to a grain noodle, & it is, of course, delicious. You can substitute zucchini noodles in Asian inspired dishes like I have done here, or in Mediterranean or Italian dishes (like this Creamy Heirloom Tomato recipe). You simply need a julienne peeler or spiralizer-- they are inexpensive & can be found at any kitchen supply store or online.
raw sesame ginger zucchini noodles.
serves 2-4 depending if it is a main dish or a side dish
for the noodles.
2 medium zucchini, washed & peeled with a julienne peeler or spiralizer
2 medium carrots, washed & peeled with a julienne peeler or spiralizer
2 tsp of raw sesame seeds
1 avocado, sliced
(optional) cucumber slices; fresh herbs like cilantro, mint or basil; chili slices
- Place the peeled zucchini and carrot slices on top of some paper towels. Sprinkle with a pinch of salt & pat dry. Toss them in the dressing & plate on to individual plates or in bowls. Top with sesame seeds, avocado, & whatever toppings you like. Enjoy!
for the dressing:
the juice of 1 lemon
2 TBL sesame oil
2 tsp. raw honey (regular honey works fine too)
1/2 tsp. chili pepper flakes
1 thumb sized piece of ginger, peeled & grated
a pinch of sea salt
- Add all the dressing ingredients in a bowl, & whisk until combined.
happy eatings & cheers!
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