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In my quest for how to destroy excess zucchinis, I found a great recipe. My friend, Dr. Johnny Bowden posted the best squash spaghetti  recipe ever! If you like Thai food, try my adaptation of it. I added peppers and peanuts, substituted Tamari with Bragg’s and put peanut butter instead of almond one. The  peppers make this dish spicy, which I like.

 

zuchinni noodles
Serves 6

Ingredients:

3 Tbs. raw peanut butter

3 Tbs. Bragg’s Aminos

3 tsp. curry powder

2 fresh chili peppers, diced

3 medium organic summer squash

1/4 cup unsweetened shaved coconut

1/3 cup raisins

1/2 cup chopped fresh cilantro

1/3 cup dry roasted peanuts

  1. Combine almond butter, tamari, and curry powder in large bowl, and whisk until well mixed. Set aside.
  2. Trim ends off squash. Using mandolin or sharp vegetable peeler, slice squash lengthwise into long, thin strips.
  3. Add squash strips to bowl, and gently toss with peanut butter mixture until well coated. Add coconut, raisins, peanuts, peppers and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.
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As I was continuing my exploration of Asheville’s healthy food scene, I visited Greenlife supermarket. A supermarket with a special section, devoted to prepared raw food items can definitely be considered healthy, don’t you think? I bought a container of raw carrot ginger soup at Greenlife. The soup proved to be so unbelievable, that I had to spend two hours browsing the web for just the perfect recipe, which matched it and another hour trying to perfect the recipe even further. If you like spicy food, this Carrot Ginger Soup would taste completely out of this world to you! I don’t even like cold soups, but this one totally got me. Perhaps, because of all the warming spices in it, I didn’t even crave for it to be warm. If you do, serve it in  a warm bowl. You can also drink this soup as a smoothie, if you are into salty and spicy drinks.

 

 

 

Ingredients:

3 cups fresh carrot juice
1 small ripe avocado
1/3 cup coconut milk

1 tbsp. coconut oil

1/4 cup lime juice
1/4 tsp cayenne
1/4 tsp Celtic sea salt
1tbsp.  fresh ginger, minced or juice an inch of ginger with the carrots.

1/2 tsp. cilantro, minced

Puree all ingredients in a high speed blender until completely smooth.  The sweetness of the carrots will determine how much agave nectar you need to use, if at all.

I love spicy food, so these cookies taste amazing to me. In the past I had made them with 4 tbsp. of tahini paste instead of eggs and with more whole wheat flour when I couldn’t find any quinoa flour in the pantry.  I have tried putting black pepper in them ( surprisingly, nice) and ground fresh ginger (really yummy.) I have also tried the cookies with 2 cups of brown sugar instead of agave an the results were awesome. Once I used rolled oats instead of 1/2 the flour amount and it worked as well.

The original recipe (which included sugar and butter and cardamom) came from a book called An Unthymely Death and Other Garden Mysteries: A Treasury of Stories, Herbal Lore, Recipes and Crafts by Susan Wittig Albert.

 

yield: about 60 cookies

 

 

Ingredients

  • 1 cup coconut butter
  • 1.5 cups agave syrup
  • 2 eggs, lightly beaten (or use chia gel instead)
  • 2 cups  whole wheat flour
  • 1 cup quinoa or almond flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 2 tsp. curry powder
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 cup walnuts, chopped

Preheat the oven to 350 degree F. Combine coconut oil with the agave ( you may need to warm the oil up first.) Add eggs or chia.

Sift dry ingredients together.  Slowly add  to the oil mixture. Stir in nuts.

Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least 4 hours (may also be frozen).

Slice into ¼-inch slices and place on an ungreased baking sheet. Bake  until golden brown, for about 12-14 minutes. Let cookies cool for 2 minutes on

baking sheet, then remove to a rack to cool thoroughly.

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