Serves 4

4-5 zucchinis spiralised into thick zoodles

4 tbs fresh parsley, chopped

2 tbs extra virgin coconut oil

Crushed black pepper to taste (optional)

2 slices bacon, finely chopped (preferably free range / nitrate and sugar free)

Splash extra virgin olive oil


Alfredo Sauce:

½ large cauliflower, chopped

4 garlic cloves, minced

350mls water or homemade beef or chicken bone broth

1 tbs extra virgin coconut oil

Pinch unrefined salt & freshly ground black pepper


Step 1 For the alfredo sauce; add coconut oil to a large frying pan over a medium flame. Cook garlic for a minute and then pour in water or bone broth and add chopped cauliflower. Initially bring to a boil and then cover with lid and reduce flame to low and simmer for 15 – 20 minutes.

Step 2 Using a hand held blender, blend cooked cauliflower mixture in to a creamy consistency.. season with salt and pepper to desired taste.

Step 2 Heat the coconut oil over medium heat and add the chopped onion and Garlic. Cook for 6 minutes. Remove the onion and garlic from the heat. Place cooked Cauliflower, onion, garlic, almond milk, soaked and drained cashew nuts, chives and lemon zest in a blender or food processor blend on high until smooth stopping occasionally to check consistency. Season to taste with salt and pepper and set aside.

Step 3 Add coconut oil to a clean large frying pan over medium heat and saute’ bacon pieces until crispy. Add zoodles and stir through for a minute or two and then add alfredo sauce plus chopped parsley. Gently toss and drizzle olive oil and serve.

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