Tumeric tempeh + Zuchinni pasta with avocado dressing

Eating healthy doesnt need to be boring, expensive, time consuming.

Zuchinni pasta or zoodles or whatever you’d like to call it has been fairly popular over the last few years as a healthy alternative to wheat pasta. Easily replaced in place of pasta any dish l. Or throw into your stirfry instead of wheat noodles. Cooked or raw, they’re tasty and oh so filling!!

How to make:

For the zuchinni, If you don’t own a spiralizer a julienne peeler will work just as well.

Spiralize zuchinni and sprinkle with salt. Lay on some kitchen Towel for atleast an hour to draw out excess moisture.

For the dressing

  • 1/2 a ripe avocado
  • 1 tsp olive oil
  • Juice from 1/8th lemon
  • 1/4 tsp garlic powder
  • S+p to taste
  • 1/2 tsp of mixed herbs
  • 1/3 cup of water

Blitz until smooth. Toss into zuchinni pasta and mix until all coated

For the tempeh:

Slice tempeh in half (width way) then slice into desired sized pieces.

Steam for 5 minutes to open the pores.

Coat with a mix of

  •  1 tsp Tumeric,
  •  1/2 tsp garlic power and
  •  a pinch of salt and pepper

Heat oil in a fry pan over medium heat. Cook tempeh on one side for 4 minutes and 3 minutes on the other side.

Mix in with the raw zuchinni salad.

** in the photo I have added Spiralized carrot and baby spinach to the raw salad

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