This recipe is super delicious and surprisingly filling. Many people don’t think to eat raw squash, yet we regularly eat other firm vegetables, such carrots, beets, and radishes. Squash are very sweet and tender when eaten raw, especially when sliced very thin. High in polysaccharides, squash are great antioxidant, anti-inflammatory, and anti-diabetic foods. Eating any kind of squash raw will insure the maximum vitamin, nutrient, and enzyme absorption.
Kabocha Squash Noodles
- 1 small (3-4 lbs.) kabocha squash, peeled and seeded
- 2 large zucchini
To make the noodles, use a spiralizer tool, a vegetable grater with holes in it, julienne into long strips, or simply grate it.
Green Herb Sauce
- 1/2 head parsley
- 1 bunch dill
- 1/2 bunch cilantro (reserve a few sprigs for garnish)
- 3 avocados
- 1 small zucchini
- 1 garlic clove
- 2 green onions
- 1 lemon, juice & zest
- Place all ingredients in high-speed blender until creamy smooth.
- Chill in fridge for at least one hour.
- Serve noodles with sauce over top.
- Chop a fuji apple into bite-sized chunks over top along with cilantro sprigs just before serving.
Recipes and photos submitted by Christie Mae Qualey. Marlene’s wishes Christie all the best as she embarks on a Costa Rican internship with Dr. Douglas Graham, author of The 80/10/10 Diet. For more information, go to www.reciprocity-foods.com.