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Mint & Mango Marinated Zucchini Spaghetti

Mint & Mango Marinated Zucchini Spaghetti
It has been awfully quiet around here lately. We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun. Here is a short recap on what we have been up to, instead of serving new recipes for you. First of all. We have started working together with two computer geniuses, on a project that hopefully will result in the Green Kitchen Cooking App for iPad! We have also been working on a guest post for Design Sponge. Last but not least, we took a road trip to Denmark to visit Luise’s family. In Denmark we had 5 days of summer weather, barbecuing, friends and family. At the Raw food café we tried a delicious zucchini spaghetti. So here we have created something that reminds of a delicious creamy Italian pasta, without using neither cream nor pasta. Mint & Mango Marinated Zucchini SpaghettiServes 4 as a side dish, or 2 as a dinner When we were in Thailand we bought a julienne like slicer. Raw Spaghetti2 Zucchinis

http://www.greenkitchenstories.com/mango-mint-marinated-zucchini-spaghetti/

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Vegan Curried Quinoa Salad nutritional information Serves 4 30 minutes or fewer The spicy-sweet dressing for this salad is made with prepared mango chutney. Spoon around the fruit chunks in the chutney to use only the smooth, jammy sauce. 8 oz. stringless sugar snap peas or snow peas 1 cup quinoa, rinsed and drained 2 Tbs. curry powder, divided 2 ½ Tbs. unseasoned rice vinegar 2 ½ Tbs. mango chutney (sauce only) 2 ½ Tbs. olive oil 3 small nectarines or peaches (14 oz.), each cut into 10 wedges ½ medium red onion, thinly sliced (¾ cup) 2 cups coarsely chopped watercress, plus 4 sprigs for garnish

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