Yields: 1 Portion


  • 1 celery root (peeled)
  • 2 tbsp raw tahin or almond butter
  • 1/2 lemon/lime (juice)
  • 1 pinch of nutmeg
  • 2 zucchini (peeled)
  • 6-7 slices sun dried tomatoes (diced)
  • 1 macadamia nut


  1. Spiralize your peeled zucchinis, place them in a bowl and set them aside.
  2. Blend up celery root, tahin, lemon juice and nutmeg with 1/2-1 cup of water until creamy.
  3. Pour the Sauce over your zoodles, add in your diced sun dried tomatoes and toss to combine.
  4. Use a fine kitchen grate to grate your macadamia on top and make it look like Parmesan.