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
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.