Springup30: Week Two Day Three ZUCCHINI COCONUT CURRY


1 medium zucchini, thin sliced into strings or 1 1/2 c cooked Quinoa or Brown Rice

2.5 tbl Green or Yellow Curry Paste or Powder

15 oz. coconut milk, divided

2 carrots, washed peeled and sliced into strings

3 garlic cloves, minced

3 tbl each honey, lime, Braggs,

3 tbl each scallions, cilantro

2 c Bok Choy, chopped

3 tbl sesame oil

Make zucchini and carrot noodles with your mandolin or with a sharp
knife, set aside (Make quinoa if you prefer this to fresh zucchini
In a separate bowl, whisk curry, milk, honey, lime and Braggs until
combined, warm on stove top until just warm. Add zucchini noodles to
curry sauce.
In a small bowl add chopped Bok Choy, garlic, scallions, cilantro and
sesame oil.
In a serving bowl, add 3 oz. of noodles, top with coconut curry
vegetables and sprinkle garlic lime mixture. Enjoy your first Raw
Vegan dish!

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