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Ingredients
Cucumber Noodles with Spinach Peanut Sauce
- Ingredients
- 2 ozs Baby spinach
- 1 garlic clove
- 5 ¼ ozs chickpeas (can; drained weight)
- 1 Tbsp natural peanut butter
- 2 Tbsps Peanut oil
- 2 ¾ ozs Shelled peanut
- 4 ½ ozs Soy creamer
- salt
- peppers
- 1 tsp Lime juice
- 42 ozs large Cucumber (2 large cucumbers)
Wash spinach, shake dry and chop finely. Peel garlic. Rinse chickpeas and drain.
Finely puree spinach, garlic, chickpeas, peanut butter, peanut oil and 1-2 tablespoons peanuts with a hand blender, adding the soy cream to make a creamy sauce. Season to taste with salt, pepper and lime juice.
Clean and wash the cucumbers and cut into spaghetti shapes with a spiral slicer. Divide among plates, drizzle with sauce and top with remaining peanuts.
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
Healthy, because
Spinach is one of the foods rich in iron and is therefore particularly interesting for vegetarian diets. The trace element is needed for oxygen transport in the blood and is a component of the red blood pigment. The allicin in garlic has an antibacterial effect and is therefore considered an ideal anti-cold agent.
Even smarter
You can also use other types of vegetables for the vegetable noodles, for example carrots or zucchini. This way you can easily vary the taste and vital substance composition.