Raw Foods, Vegan

Raw Zucchini and Kelp Noodles with Creamy Basil Apricot Sauce

11 Comments 26 August 2013

Raw Zucchini and Kelp Noodles with Creamy Basil Apricot Sauce

I’ve been a spiralizing fiend lately.  The zucchini at the Farmer’s Market has been so delicious. And it’s the easiest thing in the world to turn summer squash into cute little noodles if you have this handy-dandy tool. Half the joy of eating is having fun while you chew, right? So twirl your fork, slurp these cute little babies up, and have a blast!

I decided to mix the zucchini with kelp noodles mostly to have fun with different textures. But there are so many other reasons to use kelp noodles. They provide 15% of your daily recommended calcium and 4% of iron. Kelp noodles are also high in iodine which plays an important part in metabolism and thyroid function. But really, I just like how they crunch! And they go with every type of sauce I’ve ever tried.

Speaking of sauce, I hope you like this one. The basil and garlic give it a spicy kick, but the apricots and almond butter temper it. If you’re not into spice, just a basil leaf or two will do. I love a whole handful.

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Raw Zucchini and Kelp Noodles with a Creamy Basil Apricot Sauce

by Heather

Creamy Basil Apricot Sauce Ingredients:

Other ingredients:

  • 1 package kelp noodles, soaked and drained
  • 1 zucchini, peeled and spiralized
  • 1 red pepper, chopped

Directions:

1. Place all sauce ingredients in the food processor. If using soaked apricots, include the soaking water as well. Process until smooth. You will need to stop several times to scrape down the sides of the bowl.

2. Cut kelp noodles with kitchen shears while they are soaking and drain well. Place in a large bowl.

3. Add spiralized zucchini and red pepper to the kelp noodles. If you do not have a spiralizer, you can use a vegetable peeler to create long strips of zucchini.

4. Pour the Creamy Basil Apricot Sauce onto the noodles and peppers and mix until well coated.

Serves 4-6

More Raw Noodle Dishes to Try:

And if you haven’t seen this lovely Spiralizer Round Up at In Johnna’s Kitchen, definitely check it out.

Readers, dish!

  • Do you like kelp noodles?
  • Are you a spiralizer?

This recipe was shared at Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free WednesdaysRaw Foods Thursdays, Wellness Weekends, and Gluten-Free Fridays.

Your Comments

11 Comments so far

  1. Oooh, I love the concept of zucchini noodles and kelp noodles together! And basil apricot sauce? Those are two flavors I never would have thought to combine, but they sound fantastic. Better still, I have a bag of kelp noodles sitting in my pantry, and I’ve been at a loss as to what to do with them. Problem solved! :-D

  2. Mmmm this sounds great! I love kelp noodles – they are so good. I usually use kelp noodles or spiralised zucchini as a base, I have never thought to combine the two. Genius! The sauce sounds super tasty too =)

  3. Susan says:

    I don’t foresee doing the veggie noodles, but the sauce sounds absolutely delectable! I’m really looking forward to trying it.

  4. Erin says:

    Yum, this looks delicious. What a fantastic use of apricots!

  5. I love that you mixed zucchini and kelp noodles- that is my favourite way to enjoy both of them!

    The sauce sounds so intriguing! I will definitely have to try this, despite my lack of spiralizer ;)

  6. Johnna says:

    Oh, this sauce sounds delicious! I’ve got an abundance of lime basil and can’t quite figure out how to best use it. I think this recipe may be the answer! Thanks for the mention of my spiralizer round-up, too. I love The Noodler. ;)

  7. Yum! That is making me drool! I love the combination of ingredients! I haven’t tried kelp noodles yet but I hear they are awesome, I may have to give this a try!

  8. I’m in love, LOVE with that apricot sauce. So creative and different. I can’t wait to try it (once I get my hands on apricots of course). I’m with you on zucchini noodles. You totally think your eating pasta, yet there’s none of the bloated carb loaded feeling. Kelp noodles though is new to me. I’ll have to look for them. Thanks for such wonderful inspiration.

  9. Oh this recipe is so unique and delectable Heather! I am going to buy some kelp noodles and make it soon! Thanks for sharing. :)


Trackbacks/Pingbacks

  1. healthy vegan friday #59 | Breakfast Smoothie - 06. Sep, 2013

    […] Main Event: Raw Zucchini and Kelp Noodle Pasta with Creamy Basil Apricot Sauce from Heather @ Gluten Free […]

  2. healthy vegan friday #59the veggie nook | the veggie nook - 06. Sep, 2013

    […] Main Event: Raw Zucchini and Kelp Noodle Pasta with Creamy Basil Apricot Sauce from Heather @ Gluten Free […]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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