Zucchini Noodles with Cashew Lemon Basil Sauce and Arugula Salad with Green Apple and Peach


Zucchini Noodles with Cashew, Lemon, Basil Sauce

3-5 small zucchini

1 cup cashews (soaked 4-6 hrs)

1/2 cup sunflower seeds (soaked 6-8 hrs)

4 small lemons juiced

Small zucchini chopped

4 cloves garlic

2 Tablespoons nutritional yeast

Salt to taste

1/2 cup fresh basil (or more)


Use a spiralizer to make noodles from zucchini. (This is s small hand-held spiralizer that I bought at a local health food store for about $10. I just twist the zucchini into it).



Rinse and drain the soaked cashews and sunflower seeds. Blends with lemon juice, zucchini, garlic, and nutritional yeast. Add a little water if too thin. Add basil and salt to taste.

Add the sauce to the zucchini noodles and mix well. Let it sit a bit to soften the noodles.

Top with peas, fresh basil, red pepper flakes, green onions, or marinated mushrooms (or a combination).

Marinated mushrooms:

Slice mushrooms and add to a bowl. Mix a marinate of 1/2 lemon or lime juice and 1/2 Bragg Aminos. (You can also just use the Bragg aminos or the Bragg Aminos with a little olive oil. I’m trying to not use oils and I like the punch of the lime. If it’s too tangy for your taste use orange juice.) Let them marinate while you prepare your meal.

Arugula salad with Green Apple and Peach

4 handfuls arugula

3 stalks celery sliced

1 red bell pepper thinly sliced

I green apple chopped

1 peach chopped

Dressing: 2 oranges juiced and 2 small limes juiced and salt just a little.

Mix salad all together.

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