I recently got to go to a great event at Whole Foods (literally heaven on Earth) called Yoga for Foodies which is pretty self explanatory, as basically, we did yoga and got to try some amazing dishes from Natasha Corrett’s new book, Honestly Healthy For Life.
The book is amazing and I got some inspiration from it to make some zucchini noodles as soon as I got home. I whipped up a super quick dressing and put it in the noodles with some avocado, tomatoes and cucumber for a simple lunch, but it turned out amazing – super decadent and creamy and rich but super healthy and good for you!
Tahini has a multitude of benefits as it’s full of protein (great for anyone on a plant based diet), alkaline, one of the best sources of calcium, contains a TON of vitamins and mineral.
If you haven’t jumped on the tahini bandwagon, you better get on now!
Zucchini Noodles with Tahini Dressing vegan, gluten free, dairy free
A handful of cherry tomatoes, sliced in half
Chunk of cucumber, sliced
1 avocado, cut into cubes
Sesame seeds, for garnish
optional: shredded chicken, prawns, sugar snap peas etc.
For the tahini dressing
2 tablespoons light tahini
Apple cider vinegar
Extra virgin olive oil
Water, to thin
Salt and pepper, to taste
note: feel free to use a spiraliser if you own one, but I use a box grater to make my ‘noodles’, which is a tip from Izy’s blog!
Get a box grater and make the courgettes into noodles by grating it down the grater once (you may want to watch the video to understand this).
Once done, set aside.
Make the dressing by combining the ingredients and add more salt, lemon juice, etc to taste and make sure it’s a good consistency (you don’t want it to be too thick or it will clump and be quite cloying).
Mix the noodles with the dressing and scatter with other vegetables.