Three Taste Noodles

By Destin Joy Layne

I’m delighted to share this gift of summer, a recipe by Chef Jenny Nelson, one of Dr. Alejandro Junger’s Clean Wellness Coaches and a resident “Clean Chef.”  Jenny combines her passion for local, organic and seasonal ingredients with a completely new way of eating; an approach celebrated by Gwyneth Paltrow and Donn a Karan among many others.  The world in her eyes includes a love of olive oil, herbs and life beyond the kitchen, and Jenny’s Wylde Photography, writing, food activism and craftsmanship are present in her home of Maine and beyond.  Explore more at blog.cleanprogram.com.  To new inspiration!

Salty/Spicy/Sweet “Noodles”

Farmer’s market bounty provides an amazing ready-in-five-minutes meal that everyone will love; salty, spicy, sweet, they’re the perfect combination.  Feel free to experiment with additions, using olives, capers, pine nuts, different chopped vegetables and herbs, even fresh or dried mushrooms.

Serves 2
2 large summer squash (zucchini or yellow), made into long thin strips with a vegetable peeler (if organic, there’s no need to discard the skins and you can use the seeds, going right down as far as you can still get strips from it.
2 tablespoons almond butter
2 tablespoons raw coconut amino acids (or wheat-free tamari sauce)
1 small package anchovy fillets (packed in olive oil only, make sure there are no additives), minced
1 small handful basil leaves, minced (should roughly equal 1 tablespoon, but you can adjust to taste)
Secret ingredient that makes it so incredible:  2 teaspoons curry powder
1 tablespoon minced rosemary (fresh) or 1 teaspoon dried
Optional: A pinch of sea salt to taste

Combine all ingredients together in a large bowl and serve immediately or keep in airtight container in the fridge for several days, the flavors will keep mingling together! Enjoy and don’t forget to come up with your own variations of this versatile dish.

Destin Joy Layne is program director of Sustainable Table at GRACE Communications Foundation where she works to create positive social change throughout our food system. The program is also home to EatWellGuide.org, a national free online directory and mapping tool for finding fresh, locally grown food, and TheMeatrix.com, the critically acclaimed award-winning film and the most successful web advocacy campaign in history.

Destin coauthored the publication Cultivating the Web: High Tech Tools for the Sustainable Food Movement and has been featured on Jus Punjabi television yoga.

Visit SustainableTable.org, Facebook.com/SustainableTable, and Twitter.com/eatsustainable to learn more about the issues of sustainable agriculture, eating organic, buying locally, and the hazards of industrialized food.