Today’s recipe comes from the book, Eating Clean – The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body by Amie Valpone. She is the author behind the blog, The Healthy Apple. I have been a fan of hers for a long time now.
In the book Aime goes into detail with her personal illness struggles and how she changed her life with food. This book comes with 200 detox approved plant-based recipes that are free from dairy, gluten, eggs, soy, refined sugar, corn, and processed ingredients.
It is also packed with great information like food swaps, how to battle sugar cravings and charts on how to read food labels. This is so much more than just a cookbook! I can’t wait to try all the recipes in here. A few that have stuck out are the Cranberry Curry Waldorf Salad, the Swiss Chard Lentil Bake, and the Blissful Quinoa Pizza.
Photo Credit: Basil and Mint Squash Noodles (c) Lauren Volo from the cookbook Eating Clean
For more info on the book, you can go here.
Basil and Mint Squash Noodles
Basil and Mint Squash Noodles
A terrific summertime staple that’s full of flavor and fiber without any grains. Did you happen to notice the simple directions for this recipe? Combine ingredients and serve. Easy as it gets.
Ingredients
- 3 large yellow summer squash, cut into thin strands with a vegetable peeler or spiral slicer (spiralizer) or julienned
- 1 large celery stalk, thinly sliced
- 1 tablespoon finely chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon finely chopped fresh mint
- 1?2 teaspoon freshly grated lemon zest
- 1?4 teaspoon ground cumin
- Pinch crushed red pepper flakes
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine all the ingredients, toss to coat, and serve.
Recipe Notes
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
2 thoughts to “Basil and Mint Squash Noodles”