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Picture
 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 lemongrass (I use powered lemongrass)
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 (I use ground pork)
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 once it's 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'

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  • Home
  • About
  • Portfolio
    • Designs
    • 20th Anniversary
  • Recipes A-M
    • Apple Cake
    • Apple & Quince Compote
    • Asian Style Meat Sauce
    • Beef & Vegetable Stew
    • Bran Muffins
    • Caesar Salad Dressing
    • Carrot Cake
    • Caribbean Rice and Beans
    • Chicken Balti Pasanda
    • Chicken - Jerk
    • Chicken Pot Pie
    • Chicken Shawarma >
      • Pita Bread
      • Flat Bread
      • Shawarma Spice Blend >
        • Chopped Salad
        • Garlicky Tahini
        • Green Zhug
        • Mango Amba Sauce
        • Red Pickled Onion
    • Chicken & Tomatillo Stew
    • Chicken Wings
    • Chili
    • Coconut Zucchini Noodles with Spiced Meatballs
    • Cranberry Relish
    • Falafel
    • French Silk Pie
    • Lasagne with Squash Noodle
    • Mac & Cheese
    • Mango Avocado Salsa
    • Meatloaf
  • Recipes N-Z
    • Oat & Tahini Breakfast Cookie
    • Oatmeal Raisin Cookies
    • Pad Thai
    • Paleo Bread
    • Pasta, Sausage & Veggies
    • Pear Loaf
    • Pork Schnitzel
    • Quinoa or Millet & Chickpeas
    • Soup, Stock, Chowder >
      • Baked Potato
      • Beef & Barley
      • Chicken Stock
      • ​Corn Chowder
      • Curried Chickpeas & BBQ’d Pork
      • French Onion
      • Mulligatawny
      • Pear & Leek
      • Tomato
    • Stir Fry
    • Tacos
  • Wendy Saby
    • New Mexico 2022
    • Moody Skies
    • Spring 2021
    • Collages
    • Flowers
    • Crows
    • Exposures
  • Dennis Siren
    • Recent Photos
    • Illustrations
    • Photographs
    • Collages
    • Awards
  • Brian Saby
  • Testimonials
  • Contact