These veggie spaghettis are all the rage, and they fit in perfectly with our program. I’ve put a suggestion for serving, but you can do whatever you’d like with them.
You can cook serve the carrot and zucchini spaghetti together, or keep them separate. Take your pick.
- 4 carrots, cut into thin strips on a mandolin or julienne peeler
- 4 zucchini, cut into thin strips on a mandolin or julienne peeler
- unrefined sesame oil
- black pepper
- freshly chopped parsley
- a squeeze of lemon.
Saute carrots in a pan over a medium heat with a little unrefined sesame oil.
Season with a little lemon, sea salt and black pepper.
Add fresh herbs if you wish.
Repeat with zucchini.
Mix together or keep separate.
Divide between serving plates and serve with roasted veggies, some beans, spinach or arugula, and another dribble of olive oil and raw apple cider vinegar.
Website Credit: http://www.thehealthychef.com