Low Carb Beetroot Zucchini Noodles
Ingredients
- 2 medium courgettes per person
- 2 small cooked beetroot
- generous handful of cashew nuts
- 1/2 inch piece of ginger
- 1/2 teaspoon Himalayan salt
- 1/4 cup almond milk
- 1/2 teaspoon garlic
- handful of raw spinach (optional)
- 1 green chili
Preparation
Spiralize 2 medium courgettes per person.
Blend 2 small cooked beetroot, a generous handful of cashew nuts, a 1/2 inch piece of ginger, 1/2 teaspoon Himalayan salt, 1/4 cup almond milk, 1/2 teaspoon garlic, optional handful of raw spinach, and 1 green chili in a blender until smooth.
Heat the spiralized courgettes in a pan on high heat, turning regularly to avoid burning, with no oil required.
After 2-3 minutes, add the beetroot sauce to the courgettes.
Serve hot.
