Revitalizing Spring Zucchini Noodles

Ingredients:

• 1-2 courgettes
• 1 TBSP coconut or olive oil
• 2 cloves of garlic, minced
• 1 brown onion
• 1 medium sized leek, trimmed and thinly sliced
• 1cup asparagus, cut into pieces
• 1 cup of peas
• ½ cup watercress
• ½ lemon
• ¼ cup of fresh basil
• ¼ – ½ cuppepitas and chopped walnuts
• Optional: Sprinkle with 1 TBSP nutritional yeast flakes

1. Spiralize or slice zucchini into thin noodles.

2. In a large frying pan or wok, sauté garlic and onion in oil until translucent. Add the asparagus and sauté for another 5-10 minutes, until just tender but still crisp. Add the peas, watercress and courgette noodles and cook for another 3 minutes or until peas and noodles are warm and have softened.

3. Refer to a bowl, add lemon, fresh basil, nutritional yeast and nuts and seeds and toss until all ingredients are well combined.

Enjoy