RAW CRUNCH BOWL

SERVES 4 PORTIONS

FOR THE CREAMY PEPPER SAUCE

1/2 cup (73 g) raw almonds, soaked in warm water for 2 hours, drained, and peeled

2 cups (300 g) chopped red bell pepper

1/4 cup (60 ml) water

1 tbsp. (15 ml) apple cider vinegar

1 clove of garlic, peeled

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

FOR THE ALMOND TOPPING

1/2 cup (73 g) raw almonds, soaked in warm water for 2 hours and peeled

1/4 tsp. salt

Pinch of freshly ground black pepper

FOR THE VEGGIE NOODLES

1/2 lb. (225 g) zucchini, sliced on a spiralizer

1/2 lb. (225 g) yellow squash, sliced on a spiralizer

1/4 lb. (115 g) rainbow carrots, sliced on a spiralizer

Fresh basil leaves, for garnish

NUTRITIONAL VALUES

Calories: 190kcal
Fat: 12.3g (1g S.Fat)
Carbs: 16.7g
Protein: 7.4g
Sugar: 7.7g
Sodium: 734mg

METHOD

TO MAKE THE CREAMY PEPPER SAUCE
Place all the ingredients in a blender and puree until very smooth. Place aside.

TO MAKE THE ALMOND TOPPING
Chop the almonds and toss them in a small bowl with the salt and pepper.

FOR THE VEGGIE NOODLES
Toss the various vegetable noodles together in a large mixing bowl, then divide them among four large bowls. Drizzle the creamy pepper sauce over each bowl, top with the almond topping, and garnish with a couple of basil leaves before serving.

RECIPE NOTES

Here's a better way to peel almonds: Squeeze them between your thumb and index finger at the round end of the nut once they've been soaked and drained. The almond will easily emerge from the skin via the pointy end.