Bursting with vitamins, minerals and phytonutrients, the Zucchini noodle makes a super nutritious alternative to high-carb pasta.

This recipe is one of many I have developed for my Break Through! Signature Cleanse Program, which focuses on delicious, satiating meals that encourage optimum health and weight.

The aim is to create meals that not only taste good and are healthy, but leave you satisfied.

This is the way to creating sustainable results with your health and weight goals, transcending the start-stop yo-yo of ‘dieting’.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil
Salt and pepper
Chilli flakes

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Fresh and Raw Zucchini Noodle Salad

Prep Time 10 minutes

Servings 1

Author Brenda Janschek

Ingredients

• 1 large zucchini
• 6 cherry tomatoes halved
• 6-8 Kalamata olives pitted and quartered
• Handful of fresh basil leaves
• Handful of rocket
• Drizzle Extra virgin olive oil
• 1 tablespoon lime juice
• Zest of half a lime
• 1 garlic minced
• Salt and pepper
• Crumbled goats cheese optional
• Thinly sliced fresh red chilli or chilli flakes optional

Instructions

• Make zucchini noodles - if you don’t have a spiraliser, use a potato peeler to make thick strips then cut them into thinner strips
• Pop into a bowl with cherry tomatoes, olives, basil and rocket
• Make dressing out of olive oil, lime juice, lime zest, garlic, salt and pepper
• Pour on top of ingredients and gently mix together and if you have time allow to sit for 10 minutes, then it’s good to go with an extra crack of salt and pepper.
• Add crumbled goats cheese and/or chilli if using

Guess what happened as I was making zucchini noodles………

Putting this in perspective, Miss then 8 pictured here is what I call a zucchini-sceptic.

However, having made the zucchini noodles with me and noting how colourful and vibrant they looked, she took the plunge and ended up hooking in!

Perhaps it’s more the presentation of the zucchinis that won her over, or perhaps it was the mixture of tastes. Either way, we have a convert on our hands.

Just goes to show that anything can happen when you get kids into the kitchen.

Enjoy!
 

This recipe is not only lip smacking tasty, but it’s versatile enough to prepare for a family lunch, dinner, bbq or I used to roll it out when I ran my kids cooking classes, where even I was taken aback by the kids raving about how gorgeous the beans were ‘done this way’. One little girl looked at me accusingly and said suspiciously, “I don’t know how you’ve done it, but you’ve got me eating and liking broccoli.”So cute! Happy days!

I have to admit, we rarely eat tofu. I’m not a massive fan of it from a health perspective, but every now and then I like to change things up, so we went for an organic tofu (meaning not-GM). Tempeh would be a better choice,  as the process of fermenting reduces the anti-nutrients and creates a natural probiotic food. Using prawns is definitely my favourite!

But really, you can leave it out if you so desire, increase the seeds, add some cashews, or whatever you favourite protein may be.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Udon noodles
Salt
Sunflower seeds/pumpkin seeds/sesame seeds
Coconut or rapadura sugar
Olive oil
Apple cider vinegar
Tamari sauce
Sesame oil

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Asian-Style Vegetable and Noodle Salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• Noodle Salad
• 300 g broccoli cut into small florets
• 150 g green beans halved
• 270 g organic udon noodles or kelp noodles if gluten free
• Coconut oil
• 1 medium onion sliced
• 1 clove garlic
• 1 tablespoon ginger grated
• ½ tsp sea salt
• 1 cake firm organic tofu sliced thickly (or fried tempeh, seared sliced beef, sliced chicken or pork)
• 1/4 cup sunflower/ pumpkin seeds/sesame seeds I used a mix
• Optional: seeds can be dry roasted on frying pan to create a depth of flavour
• 1 teaspoon sesame oil
• Lemon or lime wedges for serving
• Dressing
• 1 teaspoon coconut or rapadura sugar dissolved in 1 tablespoon boiling water
• ¼ cup olive oil
• 35 ml apple cider vinegar
• 1 teaspoon tamari sauce
• 1 teaspoon sesame oil

Instructions

• For noodle salad, boil a saucepan of water and blanche vegetables for 2 minutes. Drain, and run under cold water to stop the cooking process. Set aside.
• Cook noodles according to packet in same water (full of alkaline goodness left from the veggies, strain and leave to cool.
• In a frypan, sauté the onion in a little coconut oil for a few minutes, add garlic, ginger and salt and continue cooking until onion is soft. Pour mixture into a bowl. Add more coconut oil to the frying pan and fry tofu, beef, chicken, pork or prawns until cooked
• For the dressing, In a jar combine all the dressing ingredients and shake well. Taste for seasoning.
• In a large bowl combine all the components and toss with dressing (use as much or as little dressing as you prefer) and serve with lemon or lime wedges.

If you make this please take photos and send them to me, or if you share them on instagram remember to tag me.

Other recipes you might like are Spicy Pork and Vegetable Nasi Goreng and Homemade Miso Ramen. 

Enjoy!

Brenda x