Carrot - noodles with butternut squash and persimmon cream

12/22/2013 15 min. preparation time 15 min. total time

This time I had carrot - noodles with thin slices of butternut squash and a sweet cream of four persimmons, four stalks of celery and two walnuts from the tree outside. Then I added some sprouted mungo beans and some baby lettuce. It seems like I was left alone with a book of full of abstract art for too long today. :)

If not stated otherwise then the amount of ingredients is for one meal, but this could still mean more than one serving of the pictured dish.

All fruits and vegetables have to be ripe. That's of the uttermost importance, only this way are they tasting yummy, are having all their essential nutrients in them and can be digested optimally by our body.

Preparation

Noodles

Get a Lurch Spirali or an other spirulizer.
Use the blade for normal or thick noodles
Put up the summer or winter squash, daikon radish or similar and cut out the noodles
If you use hard fruits or veggies, like winter squash, you may turn the fruit by hand, not by crank
Alternatively you can also use the GEFU Spirelli Spiral Cutter.

Sauce

Put all ingredients for the sauce in a high speed blender, like the Blendtec
Put some softer fruits in the blender first so it has something to "chew" on
Maybe cut harder produce into pieces and put them into the blender with some soft stuff
Avocado, nuts or seeds are optional
Blend ingredients at high speed