RAW RAINBOW NOODLES WITH AVOCADO AIOLI

Recipe by Ellen Fisher

This recipe is vegan

Serves 2-3
Ingredients:

2-3 big zucchini, spiralized

1 large red beet, spiralized

1-2 large carrots, spiralized

1 cup sunflower greens

1 cup diced cherry tomatoes

1 cup sea veggie dulse or nori

3 tbsp sprouted pumpkin seeds

For the Avocado Aioli

3 avocados

1/4 cup lime juice

1/4 cup orange juice

2 Medjool dates

1.5 cups cilantro

1 tsp garlic powder

2 green onions


Directions:

  1. With a spiralizer, spiralize the zucchini, carrots and beet and divide evenly between 2-3 serving bowls. If you do not have a spiralizer you can use a vegetable peeler for a flatter, wider looking “noodle.” 

  2. Blend the Avocado Aioli ingredients in a high speed blender until smooth. Add sea salt to taste if desired.

  3. Pour Avocado Aioli over noodles and top with sunflower sprouts, sea veggies, cherry tomatoes, pumpkin seeds and more avocado if desired! Serve with fruit smoothies or sweet potatoes for a higher density and calorically sufficient meal.

Beets, Carrots, Tomatoes, Zucchini/Summer SquashBethanee WrightComment