Healthy Veggie Noodles  and Grilled Salmon
for our full menu,

Sometimes I serve my salmon with the veggie NOODLES above
or with this colorful green bean veggie salad. I like to experiment 
This combo is shredded beets, yellow squash and carrots

 Be careful not to over cook, just like with regular will get mushy. This is a combo of green zucchini and yellow squash. I always cook with  extra virgin olive oil

Using a julienne peeler or a spiral slicer, create your Zoodles using about 2 lbs. of fresh squash (it does not have to be just zucchini). You can pre-peel the squash or not.

More Zoodles!
More Zoodles!

Place Zoodles in a colander and toss with about 1 tsp of sea salt and allow to rest for up to ½ hour. This coaxes the extra moisture out of the Zoodles so your plate won’t look soupy. After 20-30 minutes, rinse the Zoodles under cold water and squeeze dry. Paper towels work, but I like using a clean kitchen towel to spread out the Zoodles, roll up, and gently squeeze.
The rest is up to you:
A quick stir-fry with a bit of ghee, minced garlic or garlic powder, and perhaps a splash of your LIQUID GARLIC (from Kyolic) , and  a splash of toasted sesame oil to finish for a great side . I like adding roasted tomatoes, for added color.


Dr Joel Wallach interviewed by Benny Hinn- Wellness & Longevity (Full Version)


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