Coconut Zucchini Noodles
with Spiced Meatballs ~ Serves 4
This recipe originates from the CLEAN EATS cookbook written by Dr. Alejandro Junger. This cleansing dish is delicious...it has become a favourite in our house.
Ingredients
2-3 Tablespoons coconut oil
1/2 cup sliced onions
2 garlic cloves
2 Tablespoons minced or powdered lemongrass or lemon juice
1 red chili pepper, minced (optional)
1-14 ounce /400 ml can unsweetened coconut milk
1/4 cup water
1 broccoli crown, cut into small florets (about 2 cups)
2-3 zucchini, ends removed and sliced lengthwise with a peeler or mandolin into long noodles
sea salt to taste
1/2 cup roughly chopped fresh cilantro
1 lime, cut into wedges
For the Spiced Meatballs
1 lb/.45 kg ground meat
1 Tablespoon freshly grated ginger
2 scallions, sliced thin
1 teaspoon ground turmeric
1 Tablespoon wheat-free tamari
1 Tablespoon fish sauce
1 Tablespoon lime juice
Assembly
First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size meatballs.
Heat a Dutch oven over medium-high heat. Melt the coconut oil, and when hot, add the meatballs. Cook them for 30 to 45 seconds on each side until they are all nicely browned. When they are about halfway done browning, make some space in the centre of the pan and add the onions, garlic, lemongrass, and optional red chili. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the centre of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
Serve with a garnish of cilantro and a squeeze of lime.
Original recipe: 'CLEAN EATS'
with Spiced Meatballs ~ Serves 4
This recipe originates from the CLEAN EATS cookbook written by Dr. Alejandro Junger. This cleansing dish is delicious...it has become a favourite in our house.
Ingredients
2-3 Tablespoons coconut oil
1/2 cup sliced onions
2 garlic cloves
2 Tablespoons minced or powdered lemongrass or lemon juice
1 red chili pepper, minced (optional)
1-14 ounce /400 ml can unsweetened coconut milk
1/4 cup water
1 broccoli crown, cut into small florets (about 2 cups)
2-3 zucchini, ends removed and sliced lengthwise with a peeler or mandolin into long noodles
sea salt to taste
1/2 cup roughly chopped fresh cilantro
1 lime, cut into wedges
For the Spiced Meatballs
1 lb/.45 kg ground meat
1 Tablespoon freshly grated ginger
2 scallions, sliced thin
1 teaspoon ground turmeric
1 Tablespoon wheat-free tamari
1 Tablespoon fish sauce
1 Tablespoon lime juice
Assembly
First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size meatballs.
Heat a Dutch oven over medium-high heat. Melt the coconut oil, and when hot, add the meatballs. Cook them for 30 to 45 seconds on each side until they are all nicely browned. When they are about halfway done browning, make some space in the centre of the pan and add the onions, garlic, lemongrass, and optional red chili. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the centre of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
Serve with a garnish of cilantro and a squeeze of lime.
Original recipe: 'CLEAN EATS'
