bobby: Today is super exciting because we're
not only going to make a dish that is going
to help us beat the summer heat, but I am
with my friend Erica of the blog Everything
Erica to show us a great summertime recipe,
a zucchini noodle salad with tropical marinara
sauce.
erica: This recipe will keep you bikini ready
this summer, which is really really important.
bobby: And speedo ready.
erica: Very, it's easy and best of all it
doesn't require any actual cooking.
bobby: This is raw, it's cool, it's crisp,
it's refreshing.
Why don't you tell everyone about your blog
and all your Instagram foodie adventures.
erica: Yeah, so my blog is Everything Erica.
My philosophy is just a fun light-hearted
easy approach to cooking, so this recipe couldn't
fit that mantra more.
bobby: Let's get started.
erica: Let's do it.
bobby: What are we doing first?
erica: First we are going to make the zucchini
noodles.
This is so easy to do, and I have the, literally
this is easiest tool in the world.
This is the Chelsea Dale peeler.
Basically it has a peeler on one side and
a zucchini noodle magic maker on the other.
You literally just peel the zucchini with
one side, and then you flip it over and on
the other side it literally just makes the
zucchini noodles for you.
bobby: Make sure at the end of this video
click the link below.
That will take you to Erica's blog.
Follow her on Instagram, she has a rocking
feed.
While you're at it why don't you click that
subscribe button below.
I am rocking out summer recipes and delicious
recipes every week, and you know you want
to be a part of them.
erica: I want to be a part of them.
bobby: One subscriber right there.
Okay while you finish up the noodles I'm going
to move on to our raw tropical marinara sauce.
It's so refreshing.
It's just pretty much dumping a whole garden
into our blender, buzz it up, and it's so
easy and so delicious.
To the blender I'm adding three quarters of
a pound of fresh tomatoes.
To that I'm going to add a half a cup of sun
dried tomatoes.
I add a half a cup of diced up cantaloupe.
The cantaloupe just adds a sweetness to it,
and it has a big water content.
That's going to help thin out the sauce a
little bit.
erica: It's perfect too, so a lot of times
people add sugar to marinara sauce to cut
the acidity.
In this case we're replacing that with fruit,
which is a much better sugar for you.
bobby: Agreed, and if you don't have cantaloupe
you could totally use honey dew melon, all
good.
erica: What I'm going to now is I'm going
to take a little bit of sea salt, some coarse
sea salt.
I'm going to put it right over the zucchini.
What this is going to do is it's going to
draw that liquid out, and also a little salt
is good on everything.
bobby: That's right.
The funny thing is when I was developing this
recipe in the beginning I saw Erica post something
on Instagram with the peeler and the zucchini
noodles.
I called her up immediately and I said, "We
got to make this video."
It was a match made in heaven, and I think
they're going to like the final result.
erica: I know they're going to like the final
result.
It's awesome guys.
bobby: Next up let's chop some fresh herbage
and get it into the blender.
Why don't you chop a quarter cup of fresh
basil, and I'm going to chop about a tablespoon
of fresh thyme.
Next up two tablespoons of extra virgin olive
oil, the good stuff.
erica: Some roasted garlic.
bobby: If you're going to use fresh garlic
I would just do one clove, but you're probably
not going to kiss anyone the rest of the day,
so roasted sweet is the way to go.
Next up I have one tablespoon of tomato paste.
I don't know about you but I love the flavor
of tomato paste.
Either I'm really weird or I'm onto the next
food trend.
Next up I have a quarter cup of orange and
red peppers, just roughly chopped.
The machine will do the work for us.
erica: Love the colors in this.
bobby: Yeah, right.
erica: This is beautiful.
bobby: It's just like a garden.
erica: It's like a beautiful tropical garden.
bobby: I'm going to take the zest off the
lemon.
I use lemon zest all the time.
erica: It's so good.
Just make sure when you're zesting lemon you
don't hit the white part, because then it
will be a little bit bitter.
bobby: Right, exactly.
erica: Then we're going to do the juice of
a half of an orange.
I got the muscles that's why he did it.
bobby: That's right today's my birthday.
Go for the juice of a whole lemon.
erica: Next we're going to add some soy sauce.
This recipe actually could be gluten free
if you just wanted to substitute the soy for
tamari, which is an aged soy sauce, no gluten
in that.
bobby: Absolutely, next up two tablespoons
of green onions roughly chopped.
erica: Then we're going to add about a tablespoon
of honey.
bobby: Squeeze that honey bear head.
erica: I always feel bad when it's coming
out the top of his head.
bobby: I feel good for some reason.
erica: But it tastes so good.
bobby: A few cracks of pep.
erica: Then a little bit of red pepper flakes.
bobby: Yes, got to make it a little spicy
in there.
The hardest part of this now is going "Ah."
There's a chance it might need more salt or
lemon.
You could totally adjust it, but wow.
erica: You don't need anything else.
It's perfect, so fresh.
bobby: So fresh, and the flavor will develop
over time, so if you make this a little bit
ahead of time or the day before just remember
the flavors are going to get more pronounced.
erica: I want to go back in for more.
It's so good.
bobby: I know, right.
erica: Well let's add it to our zucchini pasta
now.
bobby: Yes, so why don't you toss it up with
that.
erica: Gladly, God how beautiful is this.
bobby: Beautiful.
erica: God if you didn't know you would think
this was actually pasta.
bobby: I agree.
If you eat with your eyes first, you're like
this is pasta, it's going to taste more like
pasta.
erica: It's going to taste more like pasta.
I don't know if I'm going to share.
bobby: Sharing is caring.
erica: To some people, not when it comes to
this.
bobby: Oh my God, look at that.
erica: Should we top it with a little fresh
basil?
bobby: Yep, absolutely.
erica: Oh my God, is it possible to fall in
love with a dish, because I may have just
done that.
bobby: This might actually take you over the
top though.
A little bit of really good extra virgin olive
oil.
Just like you would with a fresh pasta dish.
erica: Kid knows the way to my heart.
I mean I'm sold.
Where's my fork, cheers.
bobby: Cheers.
erica: Oh my goodness.
bobby: Wow.
erica: This looks so good, and it like rolls
like around your fork just like pasta would.
bobby: Totally, there's no difference.
erica: You would never know that that's a
raw sauce.
bobby: That would fool even the most legit
of Italians.
erica: Unbelievable, what a way to enjoy the
food you love and still keep it healthy, still
keep it light, and still keep it raw.
bobby: I could not have said it any better
myself.
erica: Thank you.
bobby: Guys the recipe is below.
Click it, like it, share it.
Make sure you subscribe to my channel.
Check out Erica's blog Everything Erica.
Follow her on Instagram and try this insanely
delicious summer recipe.
I will see you in another week with a brand
new tasty delicious recipe, later.
erica: Bye.
