Thursday, August 23, 2012

Creamy Turmeric Vegetable Noodles (No-Heat, gluten free, dairy free, soy free, egg free)

Who doesn't love a big bowl of noodles?

Now you can eat a large bowl of noodles and not feel heavy or sluggish! And it's free of gluten, dairy, soy, eggs, grains, and sugar (and possibly nut free).

This bowl is vibrant and anti-inflammatory with the Turmeric. I love adding turmeric to chicken soup, miso broth, and scrambled eggs or tofu and this big bowl of vegetables incorporates it into a creamy dressing.

Turmeric is a spice used in curry (if you prefer more of a curry-flavor, you can add 1/2 tspn curry powder to this). Curcumin is the chief active component of Turmeric. It combats symptoms of arthritis and any inlammatory conditions including acne. Turmeric can also help prevent alzheimers, skin and breast cancers, psoriasis, diabetes, and liver damage.

If new to turmeric, it can taste bitter so start with only 2 teaspoons of the ground spice and then work your way up to 1 tablespoon (or two if you're really adventurous).

The peanut butter in the sauce can be substituted with any other nut butter or sunflower seed butter. If you prefer more of a peanut butter flavor, feel free to add another tablespoon or two.

Vegetable Noodles
2 Zucchini or Summer Squash
2 Carrots (reserve some of the carrot green to finish)

Creamy Turmeric Sauce
1/4 cup *heaping* Peanut Butter (Almond butter and sunflower seed butter also work)
1/4 cup coconut milk (from the can)
1 Tb sweet chili sauce (or chopped chilies for fresher spice)
2 tspn to 1 Tb Turmeric Powder
Juice of 1/2 Lime
Pinch of Salt

Carrot Greens
Toasted Coconut
Chopped Green Onion

1. Using a vegetable peeler or mandoline, slice the vegetables into thin noodles (reserve the seedy inner part to add to scrambled eggs or tofu).
2. Combine all of the sauce ingredients in a small bowl, whisking with a fork. Coat vegetable noodles.
3. Top with toppings of choice.

Makes 2 small servings or one large serving (I ate this whole thing for lunch).

This has been shared on Allergy-Free Wednesday. And featured on Whole New Mom.

Question of the Day: Do you love vegetable noodles? What sauce do you use?

I love vegetable noodles but I like a really flavorful, rich sauce to accompany them like this creamy turmeric sauce or my Nettle Basil Pesto.


  1. Turmeric is so amazing. Love the stuff. The creamy sauce sounds so perfect together with the vegetable noodles. Thanks for sharing such a wonderful recipe on Allergy-Free Wednesdays! As a reminder, in order to be featured, please provide a back link to one of the AFW Hostesses. Have a lovely week!

    1. Oops! I updated it to include a link. Thanks for the reminder.

  2. how easy! and they are beautiful! wouldn't a bit of cilantro be delish as well!

  3. Mary,
    I just got back from a short visit with Krystal and we made this recipe. What fun to make this together. Of course it was amazing -much appreciated.


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