Health Heroes! ♀️
I am absolutely IN LOVE with this raw lifestyle and I have been making some recipes lately that I am so excited to be here sharing them with you!
This is is for those Cheese Lovers out there
Oh So Cheesy Zucchini Noodles with Broccoli, Red Onions, Red Bell Pepper and Mung Bean Sprouts! With a side of Cheesy Dehydrated Brussel Sprouts.
That’s right.
I doubled down on the cheesy goodness!
For the Cheesy Sauce You’ll need:
1 ½ cup Raw Cashews (Soaked in water for 6 hours, make sure you leave them in the fridge while they soak)
1 Yellow or Orange Bell Pepper
3 Tbsp Nutritional Yeast
3 Tbsp Lemon Juice
1 Tsp Apple Cider Vinegar (can be left out if staying away from vinegar with food)
A pinch of Turmeric
1 Tsp Chickpea Miso or White Miso (Can be left out if staying away from soy)
1 Tsp Salt
Filtered Water as needed
〰️Add all of the ingredients (except water) into a high speed blender and blend until smooth. Add water for desired consistency, 1 Tbsp at a time.
For the Vegetable Part of this Recipe you’ll need: about two zucchinis (depends on how many people you are feeding, 1 zucchini is plenty for one person) You’re going to use a spiralizer to turn these into noodles.
〰️Chop Up:
¼ Red Onion
1 Red Bell Pepper
As much Broccoli and Mung Bean Sprouts as you think you can eat.
This is a great meal by itself but if you want so double down like I like to do (go big or go home) then you can add a side of these yummy Cheesy Brussel sprouts!
You’ll Need:
1 Pound of Brussel Sprouts
¾ cup Raw Cashews (Soaked for 4-6 hours, make sure to leave these in the fridge while they soak)
1 Garlic Clove
2 Tbsp Braggs Liquid Aminos
2 Tbsp Olive Oil
1 Lemon, Juiced.
〰️Put all of the ingredients (except the Brussels) into a high speed blender and blend until smooth.
〰️Chop up the Brussel sprouts into 4th’s.
〰️Mix all the ingredients together in a bowl
〰️Put in the dehydrator for 4-6 hours on 115 degrees.
Then Voila ✨
You have yourself a plate of heaven.
I hope you enjoy this as much as I have been!
~Coach Wolf
