This is the perfect summer lunch~ light, refreshing, hydrating and flavoursome.
Noodles 1 zucchini, spiral slicer (Alternatives; carrot, sweet potato, beetroot) ------------------- Sweet corn Pesto 1 1/4 cups corn kernels, set aside (1/4 cup) 1 Tbsp. pine nuts 2 Tbsp. mint 1/4 tsp. salt pepper, to taste 2 Tbsp., cold pressed sesame oil ----------------------- Hemp seed Crumb (Optional) ~ This is a great addition for added flavour, texture. Omit to keep the dish raw. 1 tsp. coconut oil 2 Tbsp. hemp seeds 1 Tbsp. rosemary 1/2 tsp. chilli flakes 1 Tbsp. chopped almonds or pine nuts
Assembly ~ Spiralize Zucchini and set aside. Do not salt or it will become watery. ~ Process all pesto ingredients except the olive oil and 1/4 cup corn in food processor until well combined and chunky. Keep the machine running and stream in olive oil. ~ Stir in corn. Season. Plate. ~ In a small non-stick pan, melt coconut oil, add the rosemary and chopped almonds until slightly toasted. Toss in hemp seeds and chilli flakes. Remove from heat and garnish the noodles. ~ Optional: green peas.
Em Bronte Anderson ~Integrative Health Coach ~Certified Plant-based chef ~Psychology Student
My Nutrition Dedication: ~ I will love and respect my body and listen to what it needs to thrive. ~ I will empower myself to make choices through the lens of beauty and compassion. ~ I will place my faith in plant based nutrition, experiential movement, spontaneous exploration and heart-to-heart connections to manifest 360 abundance.