Beetroot Cashew Sauce Courgetti
Ingredients
- 2 medium courgettes per person
- 2 small cooked beetroot
- A handful of raw spinach
- A generous handful of cashew nuts (about 1/2 cup)
- A small piece of ginger (roughly 1/2 inch)
- Himalayan salt (about 1/2 teaspoon)
- 1/4 cup almond milk
- 1/2 teaspoon garlic
- 1 green chili (optional)
Preparation
Blend all the sauce ingredients in a Nutribullet.
Spiralize 2 medium sized courgettes.
Heat the courgettes for 1-2 minutes in a pan or wok on high heat, turning regularly to avoid burning; no oil required.
After 2-3 minutes, add the beetroot sauce to the courgetti.
Serve hot.
