Today’s guest post is brought to you by Emma Potts, the very talented newbie blogger of Coconut & Berries.
Emma was my editor for all of my current ebooks. We had the opportunity to interact quite a bit via Skype & I can say she’s as lovely & humble in person as she is in her writing & recipes. I love her fresh, clean, & impeccable (British!) taste. It’s no wonder her blog has taken off rather quickly (she has quite a following & has only been blogging for a year!). She’s also very smart (she is completing her M.A. in translation).
Thrilled to have her today sharing several of her faves as well as a delicious end of summer recipe.
Hi bring joy readers!
Lovely to be over here today.
I’m a long-time reader of bring joy and, though I’m nowhere near having a husband and kids (!) (I’m still living the student life and just finishing my Master’s), I always enjoy Janae’s wise words on all things related and beyond. I’m a fellow vegan and share my healthy plant-based recipes over on my own blog, Coconut and Berries.
The days are beginning to shorten and I want to get out there and enjoy the summer while it’s still here, not necessarily spend a lot of time in the kitchen. Fortunately, summer produce is still abundant here so I cant help but want to eat a ton of fruit and vegetables and light, vibrant meals.
Are you feeling the same way?
I’m making the most of summer’s bounty with today’s recipe- Raw Zucchini Noodles with Creamy Dill Sauce & Mushrooms.
I’m sure you’re familiar with zucchini “noodles” by now, (they’re actually “courgette” noodles to me, as a Brit!), but if not, they’re a fun, lighter alternative to regular pasta, and you can make a whole pile in just a couple of minutes with a nifty gadget called a spiralizer. If the idea of eating a mountain of vegetable “noodles” doesn’t appeal, then maybe this delicious creamy dill sauce will convince you!
It’s slightly tangy, a little sweet, thick and rich and is fabulous as a dip for raw veggies too. I could get through a lot of carrots dipping them in this stuff!
I added extra dill and some marinated mushrooms to the mix, but you could use sautéed mushrooms if you prefer them cooked.
Since most of you probably don’t know Coconut and Berries, I thought I’d share a few more of my favourite summer recipes with you, by ingredient:
Another berry-licious breakfast option is my Coconut Pancakes with Berries & Coconut Cream. My Raw Berry Cream Brownies are one of my most popular recipes if you want something a little more indulgent…
Is there anyone who doesn’t like stone fruit?! I’ve been enjoying it in fruity salads like my Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts, and Fresh Apricot Salad with Strawberry Dressing & Pecans.
My Cherry, Pistachio Cream & Oaty Crumble Parfaits are a winner too.
My Green Power Burgers are loaded with fresh herbs and other nutritious and delicious green foods and are grain-free and high in protein!
Are you a lentil fan? (I know Janae shares my love of lentils!) The herbs really take this Moroccan, Puy Lentil, Carrot & Mint Salad to another level of deliciousness.
I especially love baby cherry or plum tomatoes, preferably eaten straight off the vine and warm from the sun.
My Chunky Chickpea Dip with Roasted Lemon & Tomatoes is a good way to use a whole load of them and makes a nice change from hummus for lunch.
I also love this simple recipe for Balsamic White Beans with Cherry Tomatoes & Basil, especially served alongside wedges of baked pesto polenta. Yum.
I think that’s quite enough for now, but please come on over, have a browse through my recipes and let me know what you think!
Raw Zucchini Noodles with Creamy Dill Sauce & Mushrooms
- 2 Medium zucchini
- 5oz/150 g Mushrooms, chopped
- 1 Tbsp Lemon
- 1 Tbsp Olive oil
- Pinch of salt
Creamy Dill Sauce:
- 1/2 C Cashews
- 1-1/2 Tbsp Apple cider vinegar
- 1 T Lemon juice
- 1 tsp Agave nectar (or other liquid sweetener)
- 1/8 tsp each Onion powder & garlic powder (optional)
- 1/4 tsp Salt
- 1 Tbsp Olive oil
- 1/3 C Water
- 2 Tbsp Chopped fresh dill (+ more to serve)
You can keep this dish fully raw by simply tossing the mushrooms with the lemon, olive oil and salt and leaving for a few hours to soften. Others might prefer to give them a quick sauté and then leave to cool.
Spiralize the zucchini with your spiralizer or alternatively shred with a julienne peeler. Set aside in a large bowl.
Blend all the ingredients for the sauce, except for the dill, in a high powered blender. Stir through the dill and refrigerate until ready to serve.
Toss the zucchini noodles with approx. 1/2 C sauce (more or less according to your taste), stir through the marinated or sautéed mushrooms, extra dill to taste and serve.
Note: You will have leftover sauce. Perfect as a dip for veggies.
More in the bring joy summer guest post series:
- Breastfeeding in Public: Why the Current Debate is Missing the Mark by Jenny Ramsey
- Apple Pie Popsicle Recipe by Leanne Vogel
- 5 Vegan Gluten Free Summer Recipes by Allyson Kramer
- How to Practice Active Transporation by Rachel Whipple
- The Problem With Body Hatred? It’s Boring. by Deja Earley
- Lost Art of Eating “In” by Lauren Cash
Emma is the author of the blog Coconut and Berries, where she shares creative and healthy plant-based recipes, proving that eating vegan is anything but boring!