this is a favourite raw recipe that i keep playing with and elaborating the more i play... it is definitely in season right now, what with all that kale and chard coming in from the farms... i leave out the exact proportions so that you can experiment and make it to your taste. enjoy!
To make the Marinade:
Mix together olive oil, apple cider vinegar or lemon juice, and a dash of nama shoyu (tamari)
Mince some ginger and garlic
Mix in some maple syrup or agave nectar
Grate zucchini into long noodles (you can also grate some carrot and red and/or yellow beet to make a tri-colour noodle combo)
Put aside for now
GreensFinely slice or grate beet greens (or any greens such as swiss chard, kale, collards)
Grate 1 carrot and 1 small beet
Slice a handful of onion such as green, red or sweet white onion
And combine these in the marinade for at least 30 minutes, but you can leave it for hours!
Soak arame and/or kombu seaweeds for 5 minutes, drain and add to the marinade
Serving it up:
Take a handful of zucchini noodles and cover with the greens from the marinade, as a main course or as a side dish.
Garnish with Hemp seeds or Sesame Seeds and freshly chopped coriander
Make sure you serve it with garnish that adds colour, so if you’ve not already got yellows from yellow beets or purples from the swiss chard, grate a bit of red or yellow beet or grate a bit more carrot on top.
You can use any dark green such as kale, dinosaur kale as they are great when marinated
You can also marinate Portobello mushrooms for a delicious variation.
Can add red, yellow peppers to the marinade or as a topping
Fresh corn looks beautiful!