FIT, HEALTHY AND DE­LI­CIOUS

Michelle shares some of her favourite recipes from her new book, Food for Life

Mother & Baby (Australia) - - Contents -

Michelle Bridges shares recipes from her new book

ZUC­CHINI SUSHI PREP 20 MIN­UTES • SERVES 4

2 tbsp tamari (gluten-free

soy sauce) 1cm piece of gin­ger,

finely grated 1 small red chilli,

finely chopped 2 large zuc­chini, peeled

into long strips ½ cup bean sprouts 1 small car­rot, cut into

match­sticks 1 small Le­banese cu­cum­ber, cut into match­sticks

Place the tamari, gin­ger and chilli in a bowl and stir un­til well com­bined. Set aside.

Lay strips of zuc­chini out flat on a clean work sur­face. At one short end of each zuc­chini strip, place some bean sprouts, car­rot and cu­cum­ber. Roll up tightly to en­close the fill­ing.

Di­vide among four plates and serve with the tamari mix­ture as a side.

tip: To make your long, flat zuc­chini strips, use a veg­etable peeler or a man­do­line.

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