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Recipe Series: Butternutty ‘Noodles’ in collaboration with Baba's Bites

Recipe Series: Butternutty ‘Noodles’ in collaboration with Baba's Bites
Vegan Butternutty Squash
Vata, Pitta & Kapha Balancing
Vegan, Gluten-Free
30 minutes ~ Serves 2

2 Tbsp Coconut Oil
1 Butternut Squash
75g Sprouted Mung beans
1 Tsp Sesame Seeds 

Avocado Sauce: 
2 Avocados
0.5 Handful Fresh Parsley
1 Tsp Ground Coriander Seeds
1 Lime (juice)
0.5 Tsp Himalayan Salt
50ml Filtered Water
  1. Peel and cut the squash length-ways and remove the seeds. Using either a mandolin with the thick blade (this cuts thicker) or a wide vegetable hand-peeler (this cuts thinner but can be more difficult to do) slice the squash lengthways along the blade, making long strips. 
  2. Heat the coconut oil on a low-medium heat in a large skillet and add the sliced squash. Cook for 7-12 minutes (depending on the thickness),  covering with the lid and stirring frequently to prevent sticking. 
  3. Meanwhile, use a pastel and mortar to grind the coriander seeds. Add these along with the avocado flesh, chopped parsley, lime juice, salt and water to the blender. Blend for 2 minutes or until your desired consistency. 
  4. Remove the squash from the heat when done, and stir in the avocado sauce and sprouted mung beans (you can use any sprouts that you fancy in this). 
  5. Sprinkle with sesame seeds and enjoy!


This almost-raw dish is a favourite of ours. It’s pretty easy to throw together if you don’t have much time. We like to enjoy it in the sunshine :) 
Add more sesame seeds if you like! They are a magical food and help with all things from reproductive health to sleep, skincare & bone strength. They may be small but they are mighty! 

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