Hope you all had a great holiday weekend! We were so blessed to travel to NYC to visit friends from NH. We toured. We ate. We laughed. We connected. Then we headed home as our oldest started her lifeguarding job on Sunday. It was a great weekend.
So if you’ve been a follower of my blog since the beginning you’ve noticed that my eating has changed dramatically over the past two years. Last year I became a vegetarian. It wasn’t this huge decision making process for me. I sat down one Saturday night when my husband had grilled some pork and I put a piece in my mouth and couldn’t eat it. From that point forward, the switch occurred and that was it. I never missed it. Not bacon. Not pulled pork. Hamburgers. Nada! Then in January I started to notice that my stomach was really hurting in the evenings. Now with being a vegetarian I will admit that you normally, or at least I do, have a veggie belly by the evening. I look a bit pregnant but once digested… the bloat goes away. But this was different. I was experiencing pain and other nasty symptoms that I will spare you the details on. My husband suggested I give up dairy to see if that was my issue and I did. And it was. From that point, I became vegan. It’s been my evolution, my journey and some embrace and support and some just don’t understand. It’s all good. It’s my journey and not theirs. Then my daughter gave up dairy and gluten for acne issues and I felt that I had a partner in crime, making it easier. My husband became a vegetarian in January and I still have three that eat meat. My blog has been focusing more on vegan recipes and will continue to do so.
This recipe is insanely good. I found it from Fully Raw Kristina who is a wildly popular raw vegan. I thought this would be the perfect recipe for the holiday as it got very hot and sunny here. Perfect light meal for a hot day. This would be a great salad for a bbq or party that you are throwing. Light and refreshing and a different twist on a typical fruit salad type dish.
5 medium zucchinis – cut with a spiralizer or you can use a microplane to make flat noodles
3 mangoes, pitted, peeled and sliced
1/2 avocado, pitted
1/2 jalapeno, optional
Jucie of 1 lime
1 handful of cilantro leaves
Trim one end of your zucchini and place into your spiralizer. Using the small spiralizer panel to make noodles, place your zucchini into the machine and start noodle making. Place them into a large bowl and set aside. Into your Vitamix, add your mangoes, avocado, jalapeño, juice and cilantro. Blend until creamy on 10 setting. Pour over your noodles and toss to coat. Serve immediately or cover and refrigerate. So good!
— Knead to Cook