Valley Zoodle Salad

Updated: Aug 30, 2019

When the weather is hot outside it's best to minimize foods that require a lot of energy to break down, which in turns heats up the body during digestion. Try to stick to a diet with less rich foods and more plants and lean proteins. Also eat fats that are from a whole food like coconut, olives, avocados, nuts and seeds. Each of these fatty foods come with their own digestive enzymes to help break themselves down without the need of reinforcements.


The Valley Zoodle Salad is one that will surely impress your family and friends. In fact, when you eat it you will be shocked that it's actually good for you and tastes out of this world with the upmost satisfaction.


Called the "Valley" because it is sourced from our friends at Pickalittle Farm and of course, Broadfork Acres, as well as our home garden. Which in truth, is easily available to you. Even a meal made up of 50% locally grown food is a great thing! There's no need to go 100% if you can't, but it is always important to do your best. Try it out with this recipe!


#seasonal #supportlocal


We hope you enjoy it as much as us!


Note: The Valley Zoodle Salad is inspired by our favorite Nutritionist and Foodie, Kimberly Snyder, C.N. from her book, "The Beauty Detox Foods". It has been modified to meet a more diverse and seasonal recipe. We've included her dressing, which is a complete recipe, not modified, from The Beauty Detox Foods and we highly recommend you make this book a go-to in your kitchen. She is a great inspiration to us!


VALLEY ZOODLE SALAD & ASIAN TANG DRESSING

Serves: 3-4

Time: 15 Minutes

*you will need a zoodle maker (aka Spiralizer) for this recipe. We ordered our kit from Amazon for $31.99 but you can find cheaper ones that still work great. Think: Spaghetti, Pasta Salads, Curly Fries, you get the picture!


Ingredients for Valley Zoodle Salad

2 medium zucchinis (Pickalittle), spiralized

2 carrots (Broadfork Acres), grated

1 medium cucumber (Pickalittle)

small amount of baby basil

small amount of parsley

3/4c nuts, chopped (summer season: walnuts)... we used pine nuts due to allergies

1/2c Asian Tang Dressing (Kimberly Snyder)


Directions

1. Spiralize the zucchini into a large bowl

2. Spiralize the cucumber into the same bowl

3. Grate the carrots on top

4. Add in the baby basil, parsley, and nuts and mix it up

5. Pour over, while mixing, the Asian Tang Dressing and mix thoroughly

6. Serve!


Ingredients for Asian Tang Dressing

(Makes 1 cup)

1 tbsp low-sodium tamari

1/4 c unpasteurized, low-sodium miso paste

1/3 c cold, unfiltered water

2 tbsp raw apple cider vinegar

2 tbsp lime juice (1 lime worth)

1 tsp powdered stevia or about 15-20 drops liquid stevia

1/4 tsp xanthin gum

1/4 tsp red pepper flakes

3/4 tbsp ginger, peeled and grated


Directions

1. Put all ingredients into a blender until smooth (store 1/2 in refrigerator)



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Broadfork Acres

Bakersfield, CA

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661-342-4953

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