Friday , 17 November 2017

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MIXED ROOT VEGETABLES WITH AVOCADO DRESSING

by Chris Anca

Serves 2

mix root veg NOODLES

  • 1 medium rutabaga, peeled, thin spirals
  • 1 large turnip, thin spirals
  • 1 medium carrot, thin spirals
  • 3 Tbs fresh lemon juice
  • 2 Tbs water

DRESSING

  • 1 small avocado, halved and pitted
  • 3 Tbs fresh lemon juice
  • 1 Tbs raw apple cider vinegar
  • 1 Tbs maple syrup
  • 1/4 cup (60 ml) cold-pressed extra virgin olive oil
  • 1 tsp sea salt flakes
  • 1 pinch chili flakes

TOPPINGS

  • 2 Tbs poppy seeds
  • Parsley leaves, to taste
  • Spicy cashews, to taste
  1. Place all noodle ingredients in a large bowl and toss to thoroughly coat.
  2. Drain the noodles, arrange them on a dehydrator mesh tray, and dehydrate for 30 minutes at 125F / 52C. If you don’t have a dehydrator, simply arrange the noodles on a baking sheet lined with parchment paper and bake at the lowest oven temperature for 5–10 minutes with the door ajar. Keep an eye on them and stir, if needed, so they don’t burn.
  3. Add all dressing ingredients to a blender and process until smooth and creamy.
  4. Transfer dressing to a large bowl, add the dehydrated noodles, and toss until thoroughly coated.
  5. Top with poppy seeds, parsley, and spicy cashews, and serve.

nourishing

From the amazing new recipe book Nourishing Noodles by Chris Anca. Available at Quartoknows.com and Amazon.com

MIXED ROOT VEGETABLES WITH AVOCADO DRESSING Reviewed by on . Serves 2 NOODLES 1 medium rutabaga, peeled, thin spirals 1 large turnip, thin spirals 1 medium carrot, thin spirals 3 Tbs fresh lemon juice 2 Tbs water DRESSING Serves 2 NOODLES 1 medium rutabaga, peeled, thin spirals 1 large turnip, thin spirals 1 medium carrot, thin spirals 3 Tbs fresh lemon juice 2 Tbs water DRESSING Rating: 0
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