Raw Zucchini Noodles w/ Creamy Dill Sauce & Mushrooms {Guest Post by Emma Potts}

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. 

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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.

Raw Zucchini Noodles with Creamy Dill Sauce & Mushrooms |coconutandberries.com

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!

Creamy Dill Sauce/Dip (Raw) |coconutandberries.com

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.

Raw Zucchini Noodles with Creamy Dill Sauce & Mushrooms |coconutandberries.com

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:

 

BERRIES:
I love berries in smoothies and my Raspberry-Almond Smoothie and Strawberry, Orange & Rosewater Smoothie make the most of the gorgeous berries available right now.

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…

 

STONE FRUIT:
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.

 

FRESH HERBS:
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.

 

TOMATOES:
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 |coconutandberries.com

Raw Zucchini Noodles with Creamy Dill Sauce & Mushrooms

Serves 2

  • 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:

emma

 

 

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!

Connect with her on FacebookTwitter and Instagram


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