Continuing on the reset theme...here's a stunning dish to get you a little more excited about plants!
Everybody loved this on the Spring Reset Retreat (book your spot now for the Summer Reset coming up here) so I shared it for my latest Sunday's With Sarah for Ceres Organics.
Now if only this cold weather and rain would stop!
For the sauce
1 TBS Ceres Organics Almond Butter, or peanut butter
1 garlic cloved crushed
2 cm knob fresh giner, peeled and chopped
2 Ceres Organics sun-dried tomatoes, softened in hot water for 10 minutes
2 TBS Ceres Organics tamari
1 tsp Ceres Organics sesame oil
50mls Ceres Organics extra virgin olive oil
1 TBS coconut yoghurt
Juice of ½ lime
A small handful of coriander stalks, chopped
For the noodles
1 packet of kelp noodles, or konjac noodles
2 carrots, peeled and spiraled
1 courghette spiraled
1 beetroot spiraled
1 cup chopped purple cabbage
½ capsicum, finely sliced
1 green chilli, finely sliced
A large handful of fresh coriander leaves
½ cup Ceres Organics cashew nuts
½ an avocado
Prepare the sauce by placing all the ingredients into a blender and whizzing until smooth and creamy, just can use a little of the sun-dried tomato soaking liquid in for a richness of flavor, around 1 tsp would do.
Pour over the noodle dish, or set on the side and dip as you go.
Garnish with the extras and serve immediately.