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Ingredients
- 1/2 cup cashews raw, soaked
- 8 oz chicken breast roasted, organic (or grass fed steak or grilled shrimp or salmon or tofu)
- 6 cups zucchini spiralized
- 1 teaspoon macadamia nut oil
- 1/4 cup onion minced
- 1 tablespoon garlic fresh, minced
- zest of 1 lemon (optional)
- dash nutmeg (optional)
- dash parsley fresh, minced (optional)
- salt & pepper (optional)
Ingredients
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Instructions
- Soak cashews at least 8 hours. Rinse, put into a high powered blender, add 1 cup of cold water, and blend until smooth and creamy (thin milk consistency).
- Either prepare roasted chicken breast, or buy a whole ORGANIC roasted chicken.
- Make zucchini noodles on a spiralizer, or buy some ORGANIC zucchini noodles.
- In a small sauce pan, over medium heat, sauté the macadamia nut oil and onion about 3 minutes. Add garlic and cook another minute. Add cashew cream and cook just to a slightly thick cream consistency (cashew cream can seize up easily, simply add water if it’s a little too thick). Remove from heat.
- Briefly in a heated large skillet or sauté pan, heat the zucchini noodles. You want them to maintain their texture, so only heat a minute or so!
- Plate your noodles
Recipe Notes
