Juicy's Vegan Thai Salad

You are going to LOVE this! Seriously.... As the flavours meld together the zucchini noodles really have a noodle like texture - Great for entertaining or meal prep Sunday to divy up for lunches. Enjoy!

• 2 zucchini spiralized
• 2 cups of chopped red cabbage
• 1 bunch of fresh cilantro chopped
• 1 red belle pepper (or color of choice)
• 1 cup of sliced green onion
• 3/4 peanuts (or nut of choice)

For the sauce...

• 1/4 cup organic peanut butter
• 2 tbsp of hot sauce (sriracha, franks red hot, or what you like)
• 1 lime juiced
• dash of himalayan salt

Place all ingredients into a bowl after prepping.  In a second bowl add all ingredients for the sauce and mix together until smooth.  Add to salad and toss.  Let cool in fridge for at least 30 minutes then serve.  Stores well in glass containers up to 3 days.

Serves 2 - 4 :)

Enjoy!

Summersalad

This is such a great dish to make!  Either take it with you to a summer get together, or make up on meal prep day and store in mason jars for easy lunches throughout the week.

• 1 14oz can of organic pinto beans
• 1 14oz can of organic garbanzo beans
• 1 Red Onion finly diced
• 2 Belle Peppers (I used red and orange) diced
• 10 Celery sticks diced
• 1 cup fresh Cillantro
• 1 Lemon
• 1 Lime
• 1/2 cup or Extra Virgin Olive Oil
• 1/8 tsp of each Ginger, Tumeric, Cumin, Himalayan salt. (adjust to taste)
• 1/4 cup of Sunflower Seeds (optional)

Drain and rinse the beans, allow to air dry for a few minutes.  In the meantime dice onion, belle peppers, celery, and cilantro.  Place all ingredient into a large bowl.  Add the beans, juice of the lemon and lime, olive oil and the spices.  Stir together and then top with the sunflower seeds.  Allow to kool for 30 minutes or longer before serving.  You can keep in air tight containers in fridge for up to 5 days. (It wont get soggy - I promise:) )  

This will make 4-5 servings :)

Enjoy!

Cauliflower Tots

What kids don't like tater tots?  Why not make em from scratch with some caulifour?  Great way to get a variety of veggies in and tastes delicious!

• 1 Large Cauliflower head or 2 Small
• 1 cup Grated Fresh Parmageon Cheese
• 2 Tbsp Oregano
• 2 Eggs (optional)
• 1 Tbsp Olive Oil
• Dash of Himalayan Salt
• Dash Cracked Peppercorns

Grate the cauliflower or place in batches into blender and pulse.  Add to bowl.  Then stir in the Parmageon Cheese, Oregano, Olive Oil, salt and pepper.  Crack in the two eggs and stir.  

On a parchment lined baking sheet add some coconut or olive oil.  Dip a tablespoon into the cauliflower mixture, roll into hand and shape into an oval.  Place on baking sheet.  Then pop into a 400 F oven for about 30 mins.  Checking occasionally.  Then cool for 5 minutes and serve as a side or an appetizer:)

Balsamic Roasted Vegetables

This is a quick and simple side dish for any meal!  The flavours blend together really well!

• 12 Brussel Sprouts Halved
• 6 Carrots Sliced
• 2 Cups of Button Mushrooms
• 2 Tbsp Balsamic Vinegar
• 2 Tbsp Extra Virgin Olive Oil
• 1 Lemon
• Handful of Basil or Parsley

Preheat oven to 350 F.  Place Brussel Sprouts, Carrots, Mushrooms into a glass bake dish.  Chop and add Basil or Parsley (or both).  Drizzle with Olive Oil and Balsamic Vinegar.  Bake 30 - 35 minutes.  Then squeeze the juice of a fresh lemon right before serving.

Serves 4 - 5 as a side dish:)

***Juicy Tip - Brussels sprouts are an excellent source of vitamin C and vitamin K. They also contain numerous nutrients including folate, manganese, vitamin B6, dietary fiber, copper, potassium, phosphorus and omega-3 fatty acids.  Live Juicy!