Wednesday, 29 April 2015

Satay Noodles

Today's post is a recipe from Jenny Phillips who specialises in supporting cancer patients with diet & lifestyle interventions. She herself recovered from breast cancer 10 years ago. This noodle dish is gluten and dairy free, packed full of nutrition and tastes as good as it looks! 

This is one of the most popular dishes we make at Yes to Life cookery workshops. It ticks all the boxes and is really easy and quick to prepare too. Just one essential gadget you may like to invest in, and that is a spiraliser.

If you haven’t yet met one of these, it’s a really fab gadget which in this recipe makes noodles from raw courgette. It’s also good for carrot, mooli and other hard veg, adding a different texture to raw food and salads.

Our next cookery workshop is being held in London on Saturday 4 July, so make sure you are on the Yes to Life mailing list to receive further information (you can sign up on the right hand side of the homepage)



Ingredients:

1 large courgette
1 sliced yellow pepper
100g mange tout, steamed
100g of mixed bean sprouts (e.g.: aduki, lentil, chick pea, mung)
1 tbsp. sesame seeds
2 tbsps. tamari
120g almond butter
2 tbsps. coconut oil
(melted)
Squeeze of lemon
Pinch of chilli flakes

Method: 

1. Spiralise the courgette to make noodles (or use a julienne knife or mandolin)
2. Place the noodles, pepper, mange tout, bean sprouts and sesame seeds in a bowl.
3. Mix well.
4. Whizz together the dressing ingredients and pour over the vegetables.
5. Mix well and serve.


To find out more about Jenny and the work she does at Inspired Nutrition, please visit the website

Find more of Jenny's creations on the recipes page

Read about our last cookery workshop here and keep an eye on our calendar for future events

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