Marcella Jewell
Skidmore College Class of 2015
contact me: mjewell@skidmore.edu

100% RAW, GLUTEN FREE, DAIRY FREE, ALMOST NON-EXISTANT ZUCCHINI NOODLES

Cilantro Lime Tomato Sauce:

-3 cartons of cherry tomatoes

-1 tbsp tomato paste

-1 head of cilantro

- juice of half a lime

- 1 clove of garlic

Blend together in a blender or cuisinart.  You can head the sauce up on the stove for go 100% raw vegan.

Olive Oil & Balsamic Vinegar:

This recipe is pretty self-explanatory.  I sprinkled on some dried sage, salt, and pepper.  A few pieces of shaved mozzarella added a beautiful and delicate touch.

Chicken Carrot Salad with Hot Sauce:

This recipe is more for the Americanists out there.  I picked off the rest of a left over rotisserie chicken, shaved in some carrot, and tossed everything together with hot sauce.  You can add ranch, blue cheese, or honey mustard dressing for a creamier texture and richer flavor.  However, I recommend foregoing the nasty dressings.  They are full of fillers and fat (unless you make your ranch with greek yogurt or pick up one of Annie’s salad dressings).  And as always, everything looks better over a bed a spinach.

I made the zucchini noodles with this device, which, to my surprise, my Mom had laying around after years and year of non-use: http://www.ultimate-weight-products.com/H-saladacco.html?gclid=CJiEje7N87UCFdGd4AodtggAjQ  

However, the noodles came out too thin for my taste.  I think this spiralizer (http://www.wayfair.com/Paderno-World-Cuisine-Plastic-Spiral-Vegetable-Slicer-a4982799-L1042-K~WCS1442.html?refid=GX21919090740-WCS1442&gclid=CMK84ZfO87UCFYtU4AodmkUAbA) is a much better buy.

I hope everyone is enjoying their spring break!

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