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Ramen : A Raw Food Recipe from Chef Jennifer Cornbleet

Zucchini noodles are the secret ingredient in this soothing bowl of broth.

Ramen: A Raw Food Recipe from Chef Jennifer Cornbleet

 
Serves: 2 (makes 2 1/2 cups)
Prep Time: 15 minutes

This recipe is from Jennifer Cornbleet’s Raw Food Made Easy for 1 or 2 People Revised (to be released in June 2012). For more of Jennifer Cornbleet’s raw food recipes and tips, visit her website.

Ingredients

2 1/4 cups water
1/2 cup baby spinach, firmly packed
1/2 cup thinly sliced carrots
1/2 cup thinly sliced cremini mushrooms
1 zucchini, peeled
2 tablespoons mellow white miso
1/2 teaspoon tamari
Dash salt
2 teaspoons thinly sliced green onion

Equipment
cutting board
chef’s knife, 8-inch
vegetable spiral slicer
peeler
measuring cups
measuring spoons
small saucepan
small bowl
fork
wooden spoon

Directions

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

About Jennifer Cornbleet: Jennifer Cornbleet is an internationally recognized raw food chef and the author of the best-selling books Raw Food Made Easy for 1 or 2 People and Raw For Dessert. She offers lectures, classes, hands-on workshops, and consultations nationwide. She is a faculty instructor at Living Light Culinary Arts Institute in Fort Bragg, CA.

http://renegadehealth.com/blog/2012/04/05/making-the-world-lighter-through-healthy-gourmet-raw-food/