A Macro Bowl....
1 ripe avo
1 box/can cannellini beans
lemon juice to taste
1 clove garlic
1 bunch spinach or arugula
dash salt and pepper to taste
1 Tbsp evoo
It turned out to be an interesting mix of guacamole and hummus.....my two fav things!!
Off to the Colorado mountains tomorrow............so stoked!!!
Have a fantastic week and I will post lots of lovely pics on our return.
Happy New Year!!
We all survived another huge transition.....the end of one to the beginning of another.
I know that it may seem cliche but I do feel a pulse of new energy and a boost of inspiration.
I have recommitted to my lovely raw food which seemed to get away from me during the crazy holiday season.
I have wanted to make this recipe since Lisa, the amazing RAW talent, served it at The Soma Center.
Raw Pad Thai
adapted from the Sunny Raw Kitchen
It is the perfect blend of sweet and sour and a great boost of protein and healthy fats.
I doubled the recipe b/c I knew I would want leftovers!
1/2 c raw almond butter + 2 Tbsp
5 Tbsp lime juice
4 Tbsp melted coconut oil
2 Tbsp tamari (used nama shoyu)
1 Tbsp grated fresh ginger (used pickled)
1 tsp salt
red pepper flakes to taste
3 medjool dates or 6 small soft dates
2/3 c water
4 small garlic cloves
1 pkg kelp noodles soaked and drained
1 large daikon radish
1 c julienne carrots
1 whole red bell pepper julienne
1/2 c snow or snap peas chopped
1 c mung bean sprouts
1/4 c fresh cilantro chopped
1/2 c fresh basil chopped
( any veggies would work....make it your own)
soak kelp noodles in a bowl of water and rinse
slice veggies and spiralize daikon
place all veggies in a bowl w/ kelp
put all sauce ingredients in blender and blend until smooth
add as much water as you like until desired thickness
pour sauce onto "noodles"
let it sit for 15-30 mins so the noodles can soften and absorb the awesome sauce!
top with cilantro, chopped almonds, and a sliver of lime
Wishing you and all beings a very healthy and happy new year.