cucumber noodles in peanut sauce

i know that for many of you are still fighting through winter weather, but we’ve been having a heat wave (or maybe this is normal for the desert?) and i’ve been craving light, vegetable based meals.  although having eaten this twice this week, i have to admit i’d probably eat it in the snow too.  i’d just pair it with a bowl of miso soup to warm me at the end.  i hope you love it as much as i do!  xx- sarah   {recipe after the jump}

ahhhhh!  cucumber noodles!  enough said.  and don’t fret my friends, if you don’t have a spiralizer you can always julienne the cucumber.  recipe below.  also, you might love this recipe too!



2 medium cucumbers

1 small bunch bok choy

1/4 cup peanut butter

2 tablespoons maple syrup

1 tablespoon tamari

juice of 1/2 lime

3 tablespoons of water

1/2 teaspoon chili oil (+ more for extra heat!)

1/2 teaspoon sea salt

cilantro and chopped peanuts to garnish



- in a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil.  chill in refrigerator while you prepare the noodles.

- chop  bok choy into thin slivers, chop cilantro and peanuts for garnish

- peel cumbers and run through a spiralizer  (or julienne them if you prefer!)

- squeeze as much liquid out of the cucumber noodles as possible, and combine with boy choy in a large bowl

- add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more of less peanut sauce to taste)

- serve immediately garnished with cilantro and chopped peanuts

- enjoy!

zucchini pasta, another raw favorite!

ok, don’t hate me! i know this is the second raw meal in one week and you’re probably somewhere cold and craving holiday goodies and soups.  but i can’t help myself!  i was so excited to try this raw zucchini pasta after spotting some in the erewhon pre-made food section. i have a serious love of spaghetti but i don’t eat it that often because i don’t have a pasta maker and try my best to avoid processed foods.  so i’ve been on the hunt for something to fill that pasta-loving hole in my heart!  and i promise, even though it’s not cooked it’s still really satisfying and yummy.  the tool to make the zucchini pasta, a spiralizer, is not expensive and can be used for all kinds of fun things (like the daikon i love to et with my sushi)! recipe and probably a few too many photos after the jump…

first things first- a spiralizer!  this is the one i purchased from amazon and it’s decent.  i wanted something that didn’t have a lot of bells and whistles, mostly because cleanup is my least favorite part of cooking. this one does the trick, although i do wish it made the spirals just a bit meatier.  *bonus- using a spiralizer is reminscent of using an easy bake or a snoopy snowcone maker. YES!

the what: 

2 small / medium zucchinis

3 tomatoes

1 clove garlic

1/2 (or less) white onion

2 dates, seeds removed

4 basil leaves

olive oil

sea salt


hemp seeds (optional)

the how:

- use your spiralizer to make pasta out of zucchinis  

- cut tomatoes in half and remove insides

-in food processor mix the garlic, onion (use a little less than half, add more when you’ve tasted it), dates, basil and a splash of olive oil.  pulse until it’s almost a paste, scraping down the sides of the processor as you go.  it’s pretty sweet with the two dates, so add less if you don’t care for a sweet sauce!

- add tomatoes and pulse until it’s a consistency you’re pleased with

- season with sea salt and pepper

- you have your pasta, you have your sauce, you know what to do from here.  and sprinkle on a few hemp seeds for garnish if you care to!

*i like to mix and then store in the fridge for a few hours to let the zucchini absorb all the yummy sauce flavors.  there’s something really delicious that happens when the zucchini noodles soften and are soaked with the sauce!

a perfectly raw and tasty lunch- collard wraps!

i’ve always been fascinated by raw foodists and what they’re eating.  for a few days before and a few days after my cleanse i was eating only raw fruits and veggies and i felt amazing.  so i committed to trying to incorporate more raw meals into my diet.  or at the very least consume more raw fruits/veggies! this is one of my first attempts at a raw meal.  i loved it! and even skeptical beet-fearing lou said “i would eat that” when he tried it.  WIN!  details and recipe after the jump.

a collard wrap is the easiest thing to make and definitely satisfies in the same way as a sandwich.  to make: lay a giant collard leaf flat, remove some of the stem (the part that seems like it will be completely inflexible) and fill with your favorite wrap ingredients.  for this one i used a raw hummus (purchased at whole foods), peeled carrot, pickled red onion and lots of avocado! it would also be delicious with tomato, pesto, shredded zucchini and avocado. when you’ve gotten it all in there roll and fold into an open ended wrap.  it’s ok if it’s messy- it’ll still taste great!

shredded carrot and beet salad (this makes a large salad, so cut in half if you’d like)

3 small beets

4 small/medium carrots

2 1/2 tablespoons brown mustard

1 tablespoon agave syrup

1 tablespoon avocado oil (or other light oil)

3/4 cup rough chopped raw almonds

sea salt

hemp seeds

1 lime (optional)

to make:

peel the beets and chop to fit into the tube on your food processor 

attach the shredding blade to your food processor and shred carrots and beets

combine beets and carrots in a large mixing bowl

in a small mixing bowl combine mustard, agave, oil to make the dressing

add dressing and chopped almonds to salad and mix (and a bit, mix and and then taste to avoid over-dressing)  

add sea salt to taste

garnish with hemp seeds and if you’d like, a squeeze of lime juice for a kick!