If you follow me on Instagram, you know that I came back from our holiday with hives all over my body. I am not sure if it was stress, jetlag, sleep deprivation, pollution, exposure to other chemicals or pesticides or whatever else. Either way, I have been scratching myself bloody every night - not the most pleasant thing in the world! As soon as we landed, I knew what I had to do. I had to cut back on a lot of foods to just give my body some time to heal itself. And that means freeing up digestion, so my body isn't busy sending blood to digest foods, but can rather use my flowing blood to help my skin recover. Even though I am not a fan of drastic "diets", sometimes dramatic symptoms require more drastic tools. So I have been raw vegan for the last week, which means my whole focus has been fruits and veggies. This way I can flush out the invaders that made me have such a horrible allergic reactions, and get all the nutrients my skin needs to heal. Even though I often do incorporate much more raw foods as soon as spring is here, I have been feeling slightly miserable and deprived without any cooked foods. However, I can't deny it, it is working! My skin is smoother again, my digestion is working incredibly well, and I am slowly starting to feel more energetic. It's a win! And in the next couple of days I will start incorporating some cooked foods again, too.
For now, I have the most delicious raw curry noodle recipe ever with the use of spiralized zucchini and carrots. As I am writing up this recipe I realize it's been a long time since I posted a spiralizer recipe with creamy zucchini noodles. Maybe it's time I add a few more this summer?
The curry sauce is finger-licking good! I know, I know, it's not all misery in my kitchen right now :-). The curry sauce can be used for regular noodles as well or even as a base to make a veggie curry. You can also heat this recipe if you don't want to eat it fully raw. And finally, if you like kelp noodles, you can mix them into this dish, too! So many delicious options...
Preparation time: 15 minutes
Makes 2 servings:
For the curry:
2 cups coconut milk (make your own for the most amazing coconutty taste)
2 Medjool dates, pitted
1 zucchini (about 2 cups chopped)
1 garlic clove
1 green Thai chili (optional)
1 thumb sized piece lemongrass, sliced
1 thumb sized piece ginger, peeled
1/2 cup cilantro
1/4 cup lime juice (about 2 limes)
1/4 cup tamari (or soy sauce)
1 tsp turmeric powder
For the noodles:
2 big carrots (try to get thick ones, otherwise the spiralizer will work extra hard with a lot of garbage)
1 big zucchini
2 spring onions, thinly sliced
a few cilantro leaves for garnish
Start by making the curry. Put all ingredients into a food processor or blender, and process until creamy and smooth - about 1-2 minutes.
Next, make the noodles by spiralizing the zucchini and carrots according to your spiralizer's instructions.
Toss the carrot and zucchini noodles with the curry sauce. Sprinkle with spring onion and cilantro leaves, and eat right away.
Alternatively, you can heat the noodles in the curry sauce for 5-10 minutes until the noodles have softened slightly.