RECIPE INGREDIENT LISTING
- YOSO Unsweetened Coconut Yogurt
- 1 lime
- 1 bunch of cilantro
- 1 red bell pepper
- 1 large zucchini
- 2 medium carrots
- 1 scallion
- Edamame spaghetti
- 1 TBSP coconut oil
- sea salt & pepper
- 1 garlic clove
- Optional: chili oil (DIY: red dry chili flakes that have been aging in a tightly closed jar of olive oil)
RECIPE INSTRUCTIONS
- Make your noodles first, giving plenty of time to cool them down in your fridge.
- Make desired amount, carefully following the instructions to create the perfect al dente texture, no one likes mushy noodles!
- Once cooked and drained, mix them with the TBSP of coconut oil in an appropriately sized mixing bowl until evenly coated.
- This provides you with necessary effective saturated fat that helps absorb protein much more efficiently but more importantly enhances the phenomenal flavour of this dish!
- Cover your bowl then chill in the fridge as you continue to prep.
- Creating, the perfect salad dressing in a high powered blender or food processor.
- Scoop in the desired amount of the delectable YOSO Unsweetened Coconut yogurt.
- Use roughly half the container, then add one garlic clove, a healthy handful of cilantro and the zest of one lime and also 1/3 of the juice.
