Recipe Series: Butternutty ‘Noodles’ in collaboration with Baba's Bites
Vata, Pitta & Kapha Balancing
Vegan, Gluten-Free
30 minutes ~ Serves 2
Ingredients:
2 Tbsp Coconut Oil
Vegan, Gluten-Free
30 minutes ~ Serves 2
Ingredients:
2 Tbsp Coconut Oil
1 Butternut Squash
75g Sprouted Mung beans
1 Tsp Sesame Seeds
1 Tsp Sesame Seeds
Avocado Sauce:
2 Avocados
0.5 Handful Fresh Parsley
1 Tsp Ground Coriander Seeds
0.5 Handful Fresh Parsley
1 Tsp Ground Coriander Seeds
1 Lime (juice)
0.5 Tsp Himalayan Salt
50ml Filtered Water
0.5 Tsp Himalayan Salt
50ml Filtered Water
Method:
- 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.
- 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.
- 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.
- 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).
- 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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