10 Minute Asian Almond Cucumber Noodle Bowls :: Paleo, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free

For myself, summer can be too easy to fall in to settling on the same lunches, or quicker, easier options for meal time. There is certainly nothing wrong with that – especially if you can still make it quick, easy, AND healthy. Summer presents a load of amazing produce to stock your kitchen with every week, so the possibilities are endless really.

This is the time of year where you either have cucumbers coming out of your ears from your own home garden, or you are unloading the abundance of cucumbers coming out of your local farmer’s garden! It is such a money saver to your budget to buy produce in season, and when those summer veggies are in full swing, you can really take advantage of the abundance and save some money on your grocery bill.

Honestly, I hesitate to even call them noodles, because this self proclaimed carb lover adores her some real pasta every now again! But when you spiralize cucumbers they look just like noodles (This is the spiralizer I have), and this noodle bowl is  so satisfying with the savory Asian dressing to go along with the crisp crunch of the veggies. The best cucumbers to spiralize are the long, skinny kind. They don’t have as many big seeds, and they are less watery. They are nice and firm, and hold up in the spiralizer well. Just cut the ends off, and then cut the cucumber in half, then spiralize away! I also spiralized the carrots in this recipe – if you can get your hands on some thick carrots, they spiralize really well. If your carrots are on the skinny side, just peel strips of the carrot instead.

Ingredients
FOR THE NOODLE BOWL:

• 2 cucumbers, spiralized (the long, skinny kind work best.)
• 2 large carrots, spiralized (I don’t even peel mine since I buy organic, but you can if you wish. The nice wide ones will spiralize best)
• 3-4 stalks of green onion, sliced
• ½ cup goji berries
• 2 handfuls of walnuts, crushed (I just take 2 handfuls of walnuts, and crush it in my hands. It’s about 1 ½ cups – you can chop through with a knife or in the food processor if you want them smaller pieces)

FOR THE DRESSING:

• ⅓ cup avocado oil or olive oil
• ¼ cup coconut aminos
• 4 tbsp almond butter
• 1 tsp ground ginger
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Sea salt/pepper to taste. You probably won’t need sea salt since the coconut aminos (like soy sauce) is salty. Taste the dressing before adding any salt.

Instructions

1. Toss all of the noodle bowl ingredients in a medium mixing bowl.
2. Put all of the dressing ingredients into a pint size mason jar and blend with an immersion blender until smooth. (Alternatively, you could add the dressing ingredients into a food processor except the oil. Then, while the food processor is blending, use the oil drip cup on the lid to drizzle the oil in slowly to emulsify into the dressing.)
3. ....................................

for full recipes please see : www.raisinggenerationnourished.com

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