Zucchini Noodles & Lemon “Ricotta”

IMG_2015_06_13_05178-2

http://www.loveandlemons.com/2015/06/25/zucchini-noodles-lemon-ricotta/

Serves: serves 2 with extra sauce
Ingredients
  • 2-3 large zucchini
  • 1 cup cherry or grape tomatoes, sliced in half
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • hemp seeds & microgreens, for garnish (optional)
lemon-macadamia ricotta:
  • ½ cup raw macadamia nuts, soaked at least 4 hours
  • ¼ cup raw sunflower seeds, soaked at least 4 hours
  • ¼ cup hemp seeds
  • 2 tablespoons fresh lemon juice + ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • 1 small garlic clove
  • handful of fresh herbs – basil, mint, oregano or tarragon
  • ½ teaspoon sea salt
  • ¾ cup water, more as needed
Instructions
  1. Drain and rinse your macadamia nuts and sunflower seeds that have been soaking. Add them to a high speed blender with hemp seeds, lemon juice, lemon zest, white wine vinegar, garlic, herbs, salt and pepper, and water. Add a little olive oil, if necessary, to get your blade moving.
  2. Use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler – peel thin strips and then slice them vertically.)
  3. Toss zucchini “noodles,” with a few spoonfuls of the ricotta, the tomatoes, a drizzle of olive oil and a few pinches of salt and pepper. Serve with extra ricotta on the side.
  4. Extra ricotta will keep in the fridge for about 1 day. If it gets a little watery on day 2, give it a stir until it’s cohesive again.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s