Zucchini, 2 medium sized, chopped into bite size pieces
Salt to taste
2 cups water for cooking
1 tsp paprika or ½ tsp red chilli powder
1 tbsp pumpkin seeds
1 tsp mustard sauce
Handful of basil leaves
1 tbsp nutritional yeast
Soba noodles 100 grams
Bring 2 cups water to boil, add in soba noodles and cook them for exactly 5 min or as per package instructions.
Pre-heat a pan and saute ginger, garlic, chilli, onion and zucchini. Add in salt, paprika and 2 cups water. Let the vegetables boil for 5-8 minutes.
Once done, drain off the excess water and allow the ingredients to cool down.
Add in jalapeno, pumpkin seeds, basil leaves, nutritional yeast, mustard sauce, boiled zucchini mix and 1 cup water or plant milk in a blender. Blend to a smooth paste. Add more water to adjust consistency.
Pre-heat the pan, add in the zucchini sauce. Once it starts to bubble add in the cooked soba noodles and mix till the noodles are well coated.
Serve these noodles hot with more stir fried vegetables.
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Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.