chimichurri noodles
I killed it tonight with my raw chimichurri. I was craving something crazy spicy but wanted something that didn’t weigh me down. I got the serious satisfaction of eating something hefty WITHOUT the post carbo-loading guilt trip.  
Raw Spicy Chimichurri Sauce
3/4 cup finely chopped cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 green onions, chopped
1 jalapeño, chopped (with seeds, depending on your love of heat)
Salt and freshly ground pepper
1 teaspoon crushed red pepper flakes

Once everything is finely chopped combine everything in a glass jar and pour the olive oil in. Let the sauce marinate for at least an hour, up to a few days in the frig.

Pour this over any noodle concoction or use it to marinate some veggies (or both!) and you have a HUGE win for dinner.

Here I had the sauce with zucchini noodles, tomatoes, and sliced mushrooms. I served it with a fresh green juice to cool my mouth (cucumber, romaine head, celery, kale).

I used a ceramic vegetable peeler to peel a whole zucchini into ribbons. Put the strips into a colander and mix with a teaspoon of sea salt to let the water drain out (place colander over a bowl to catch the water).  Mix the chimichurri with sliced mushrooms and halved cherry tomatoes, then dehydrate at 105 degrees for at least one hour, even overnight. Once the zucchini is ready (you can tell because quite a bit of water has drained) dry it off with paper towels. Mix everything in a bowl and enjoy!!

So good. So easy. So clean. YUM

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