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Quick-prep recipe: Turmeric Zucchini Noodles with Cilantro Tahini


Zucchini noodles 1Mikaela Reuben is a rising (healthy) rockstar chef, cooking for celebrity clients like Ben Stiller and Owen Wilson, and traveling the world to whip up meals for the Red Hot Chili Peppers on tour and host wellness retreats. We teamed up with Reuben, who’s got training in holistic nutrition, for a series on super-seasonal, Ayurveda-influenced recipes—to give your own healthy kitchen the star treatment.

This inflammation-fighting “noodle” dish (originally created for Taryn Toomey’s The Class cleanse) is perfect for using up your bumper crop of end-of-summer zucchini, and it’s got tons of health benefits, too.

Turmeric is a staple in healing Ayurvedic cuisine and is known for its high anti-inflammatory properties. Zucchinis are low in calories, but high in vitamin C, A, potassium, fiber, and have a high water content,” Reuben explains. “This beautiful, simple, raw dish bursts with powerful flavors, which will leave you satisfied and energized for the rest of the day.”

Check out the super simple recipe, below, which you can eat warm the night of or take cold for a work lunch that will impress all of your colleagues. —Jamie McKillop

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Turmeric Zucchini Noodles with Cilantro Tahini
Serves 1

3 medium zucchinis
1 1/2 Tbsp and 1 Tbsp olive oil, separated
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1/4 tsp turmeric
1/8 cup tahini
1 Tbsp lemon juice
1 tsp garlic pressed
1 Tbsp water
1 Tbsp Bragg Liquid Aminos

Preheat the oven to 400 degrees and position one of the racks on the top, closest to the heat.

Peel the zucchini with the vegetable peeler into lengthwise ribbons. Peel off several from one side until you reach the seeds, then turn the zucchini and peel off more until all that is left is the core. Set the core aside.

Place the zucchini noodles into a bowl and toss with 1.5 tablespoons of olive oil and ground pepper. Place parchment paper onto a baking sheet and spread zucchini noodles onto the pan evenly. Place into the oven onto the top rack and roast for 15 minutes.

While the zucchini is roasting, mix cilantro, turmeric, tahini, lemon juice, garlic, water, and Bragg’s in a mini-prep Cuisinart. Blend into a smooth dressing. After the zucchini is finished, toss the sauce and zucchini together. Serve warm or cold.

For more information, visit mikaelareuben.com and instagram.com/mikaelareuben

(Photo: Mikaela Reuben)