Yellow Curry Noodles

These days, the best recipes are the ones that can be customized to meet everyone’s needs. These curry noodles can be eaten raw or cooked, fat-free or with coconut milk added, and no matter how you choose to prepare it, this dish is easy and delicious. This is an ideal option if you are juggling the necessity of cooking for others.

In Liver Rescue, I share how each of these ingredients can support you and your loved ones in healing. Let’s take a look…

Zucchini: Very similar to cucumber in certain ways, as it is also a fruit that’s helpful for liver hydration, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Zucchini have a mild liver purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Turmeric (in the curry powder): Turmeric is a natural wonder in the healing world and has been used as a powerful anti-inflammatory, antioxidant, antiseptic, and anti-depressant since ancient times. The main component in turmeric, curcumin, has phenomenal anti-cancer properties and has been known to help to inhibit prostate, skin, colon, mouth, esophageal, lung, stomach, pancreatic, liver, and breast cancer. 

Yellow Curry Noodles Two Ways

Ingredients:

2 zucchinis, peeled 

• 1 carrot 
• 1 red bell pepper, finely sliced 
• ¼ onion, finely sliced 
• 3 cups kelp noodles 
• 1 ½ cups coconut milk (optional) 
• ½ teaspoon sea salt (optional)
• 1 lime 
• ¼ cup basil 
• ¼ cup cilantro 

YELLOW CURRY SAUCE 

• 3 cups diced zucchini 
• 4 Medjool dates, pitted 
• 1 garlic clove 
• ½ cup cilantro leaves 
• 2 tablespoons lime juice 
• 2 tablespoons coconut aminos (optional, see Tips) 
• ½ tablespoon minced ripe jalapeño 
• ½ teaspoon curry powder

Directions:

Using a julienne peeler or spiralizer, turn the zucchinis and the carrot into “noodles.” Place these noodles into a large bowl along with the red bell pepper, onion, and kelp noodles. 

Prepare the Yellow Curry Sauce by blending all the sauce ingredients until smooth and slightly warmed. For raw curry noodles, pour the Yellow Curry Sauce over the prepared vegetable and kelp noodles, tossing well to combine. 

For cooked curry noodles, combine the Yellow Curry Sauce, prepared vegetable and kelp noodles, coconut milk, and sea salt in a large pot. Cook over medium heat for 10 to 15 minutes, until the vegetable noodles are tender and well combined. Serve the yellow curry noodles topped with basil, cilantro, and a squeeze of fresh lime juice.

Makes 2 servings

Tip:

Coconut aminos are available in many natural food stores and online. If you prefer, you can leave them out altogether and substitute 1/3 cup chopped dulse or 1/4 teaspoon sea salt instead.

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 16-Mar-2019