I've been feeling a bit under the weather lately. It's probably from a combination of the chilly temperatures, being surrounded by other sick people, and overdoing it a bit in these past few weeks. So I'm currently healing myself through food and other natural remedies as best I know. Ginger, raw honey, lemon, apple cider vinegar, more ginger, and multiple cups of thisGinger & Turmeric Honey Bomb per day seem to be getting this under control. I refuse to be sick for my upcoming vacation with Mr. Griffo in a few weeks!

In going along with my reoccurring theme of ginger, I give you Asian Veggie Noodles + Ginger Sesame Sauce! These babies are super delicious, super easy, and chock full of tasty raw veggies, including sweet potatoes!

I may be verging on obsession with sweet potatoes, judging by the number of times they've been appearing on here recently. But I can't apologize, because they are sooo good for you!

Sweet Potatoes: contain storage proteins called sporamins, resulting in healing benefits. Studies show that when the sweet potato plant is damaged, sporamins are produced to help the plant heal! This means that we also reap the healing properties from sweet potatoes when we eat them.

Ginger: aids digestion, decreases arthritic swelling, destroys bacteria and viruses (just what I need!), lowers blood pressure, and aids circulation. - Sara Britton of My New Roots

Thank you to Ashley of Local Haven for your insta inspiration to make this delicious recipe!

Makes enough for 2

3 medium zucchini

2 medium sweet potatoes

Ginger Sesame Sauce

6 tbsp olive oil

4 tbsp soy sauce

1 tbsp raw honey, agave, or maple syrup

2 tsp sesame oil

1-2 tsp grated ginger

(more if you're super into ginger, like me)


Sesame seeds


(I used roasted & salted peanuts - for tastiness!)


Red chili flakes

Begin by mixing all the ingredients for the ginger sesame sauce together in a small bowl, or jar.

Peel the sweet potatoes. Using a julienne peeler (or spiralizer), "noodle" the sweet potatoes and zucchini into separate bowls.

If you are going the raw route, marinate the sweet potato noodles in half of the ginger sesame sauce until slightly softened. Otherwise, heat up a frying pan with a dab of coconut oil and cook the sweet potato noodles until softened, stirring slowly.

Combine both the veggies noodles into one mixing bowl (and toss with half the sauce if you went the stovetop route). Using your hands, gently combine the noodles. If needed, add more of the sesame sauce as you go.

Divide the veggie noodles between bowls. Sprinkle with sesame seeds and peanuts. Top with a sprig of cilantro, and hit of red chili flakes. Enjoy!