Zucchini Noodles with Tomato Basil - Kerri Rush
Kerri Rush Recipe
Zucchini Noodles with Tomato Basil Marinara and a Fresh Veggie Crouquette (recipe serves 4)
1 Zucchini & 1 Yellow Squash for “noodles” made in the spirulizer
Raw Marinara Sauce:
1 Cup Sweet Cherry Tomatoes
2 T. Extra Virgin - First Pressed - Organic Olive Oil
1-2 Cloves of Garlic
5 Sweet Basil Leaves
2 Dates (pitted)
Blend in Food Processor (with s blade) or Blender
Spoon over the top of Spirulized Zucchini & Yellow Squash “noodles”
Veggie Croquette:
1/4 cup cooked quinoa
1/4 cup cooked brown rice
1 small beet, 2 carrots, 6 mushrooms, 1/4 onion, 2 cloves of garlic all shredded
blend everything together with 2 T. Chia soaked in 1/8 cup water and 2 T. ground Flax
italian seasonings & sea salt form into balls and baked on parchment sprayed with 1 T. olive oil at 350 for 20-30 minutes
Chop 1-2 Cherry Tomatoes and use with fresh sprouts as garnish
finely chop or grind 1/4 cup raw, organic sunflower seeds and stir with 2 T. Nutritional Yeast and sprinkle over top
