Summer Zoodles

This week has been full of sunshine, flowers and warm weather…With lots of yoga, running and power walks outdoors while working from home and getting ready for my upcoming Ibiza wellness retreat (more about that later!). Finally I’m starting to feel relaxed after a busy spring working on my cook book, several other projects and of course DATE + KALE. Last night I went to a super nice opening party for ROOTS, a new yoga studio + vegan café in Kallio. So happy that there starts to be more and more places like this in Helsinki, new ones popping out all the time. You should definitely check it out if you’re around!

Every day, I’ve been craving mostly fresh, light meals made with seasonal veggies (and strawberries on top of everything). So obviously smoothie bowls, raw porridges and salads mostly. And zoodles – the one below being my favourite zoodle recipe so far. It has kind of an Asian vibe from the tofu and tamari-almond sauce, but then I added those obligatory strawberries to mix it up a bit…Makes a perfect light and quick summer lunch! You can definitely make it in less than 20 minutes and out of almost no ingredients at all. 🙂

Tamari-almond zoodles with mint + pea tofu

What you will need:

Makes one bowl

1 medium zucchini

handful baby bok choy or other Asian greens

8 slices cucumber

3 strawberries

Tamari + almond sauce:

1/2 tbsp raw almond butter (unsalted, unsweetened)

1 tsp tamari

1 tsp brown rice vinegar

1 tsp apple cider vinegar

1/2-1 tbsp water

Mint + pea tofu:

120 g firm tofu

1 dl peas (defrosted)

7 mint leaves

1/2 baby avocado

1/4 tsp garlic powder

pinch Himalayan salt

1 tbsp apple cider vinegar

How to do it?

  • Wash the zucchini thoroughly. Using a spiralizer or mandolin or your other favourite zoodle making tool, slice the zucchini into long, thin, noodle-like stripes.
  • In a small bowl, mix together all the ingredients for the tamari-almond sauce. Toss all over the zoodles. Wash the baby bok chou and add into the zoodles.
  • Rinse and dry the tofu, then cut into small square or diamond shapes. Using a stick blender, blend together the peas, mint, avocado, garlic, Himalayan salt and ACV. Mix into the tofu.
  • Wash and slice the strawberries. Arrange everything into a bowl, first the zoodles, then the tofu in the middle, followed by a strawberry circle and cucumber halo. Enjoy!

xx a

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