Thai Zucchini in Creamy Sauce

made with the Spyra-Gyra

Thai Zucchini in Creamy Sauce


2 teaspoons paprika
¼ teaspoon cayenne
¼ teaspoon Himalayan salt
1 teaspoon garlic powder
1 lemon (juice)
2 cups coconut "meat"
1¼ cups water
½ cup fresh basil
1 tablespoon almond butter
½ cup coconut syrup

Veggie Mix
1 cup red / yellow pepper (sliced thinly)
½ cup broccoli (chopped)
2-3 carrots
4-6 zucchini
¼ cup fresh  basil
½ cup jungle peanuts or pecan or almonds crushed (optional)


Using your Spyra-Gyra (Angel Hair Blade), turn your zucchini and carrots into noodles and set aside in a strainer over a bowl or in the sink.
Let them sit while you prepare your sauce and veggies.
In your blender jug, put all of the sauce ingredients together and blend on high for 30 seconds or until you reach a desired consistency.
You may run it up longer depending on how warm you would like the sauce to be.
Mix your noodles, pepper, brocolli and basil in a large bowl and pour the sauce over.
Mix thoroughly and serve on a share plate or individually, sprinkle with jungle peanuts or pecan or almonds.

Did you know?

Zucchini, or alternatively known as baby marrow, resemble cucumbers in appearance. They are rich in vitamin C which helps fight off diseases caused by free radicals. They are also known to lower cholesterol, help maintain weight management and the magnesium in the zucchini reduces the risk of heart attacks and strokes.