Juicy's Vegan Thai Salad

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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!

Portobello Mushroom Pizza with Arugula Pesto

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I don't know about you, but I actually love having PIZZA this way vs how we traditionally eat it.  The flavours are ABSOLUTELY STELLAR!   It's kinda fun because you can explore and change it up so easily using the ingredients you love.  I'm a SPICY kinda gal so I love to smash JALAPENO'S on anything when given the chance!  The Arugula Pesto on this one is to easy to make and taste's flipping AWESOME!

  • 4 - 6 Portobello Mushrooms
  • 1 Cup Arugula
  • 8 - 10 Sun-dried Tomatoes 
  • 8 - 10 Kalamata Olives Sliced
  • 1 Cup Crumbled Goat Feta
  • 1 Jalapeno Sliced (Seeds Removed)

Arugula Pesto

  • Handful of Basil
  • 1/2 cup Sunflower Seeds
  • 3 Cups Arugula
  • 2 Garlic Cloves
  • 1/3 Cup Extra Virgin Olive Oil
  • Himalayan Salt to taste (aprox 1/2 Tsp)

Combine all ingredients for the pesto into a food processor or blender and process until desired texture.  I prefer mine a bit crunchy!  Then add a dollop of the pesto to the mushroom and spread.  Add some arugula leaves, the sun-dried tomatoes, calamata olives, jalapeno slices and sprinkle with goat feta. Place on pan and bake in preheated 375 F oven for 25 - 30 mins.  Enjoy!

***Juicy Tip - Sunflower seeds contain selenium, an essential nutrient. Studies have found it plays a role in antioxidant function and helps reduce inflammation.  It also helps with thyroid hormone metabolism.

*** Portobello mushrooms are balanced in protein and carbs, they are low in fat and contain a high amount of fiber.  They are also low in calories and have high B Vitamins which helps support a healthy metabolism.  Live Juicy!

Zucchini Pasta with Basil Pumpkin Seed Pesto

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This RAW dish is so DELICIOUS!  It is also so simple to make and can be done in 10 minutes or less!

  • 4 - 6 Zucchini 
  • 1 Cup Hemp Hearts

Basil Pumpkin Seed Pesto

  • 1 Cup of Fresh Basil
  • 4 Cups of Spinach
  • 1 Cup of Pumpkin Seeds
  • 2 Garlic Cloves
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Tsp of Himalayan Salt (or to taste)

Spiralize the Zucchini into noodles.  If you don't have one then use a peeler and make long slices.  Simply combine all ingredients for the pesto into a blender or food processor and process to desired consistency.   I prefer my pesto with a bit of texture.  Then, just add to the Zucchini and toss together.  Sprinkle with hemp hearts and you are done!  5 Star cuisine in a snap!  This dish also pairs well with vino!  

Serves 4 - 6

***Juicy Tip - Pumpkin seeds are packed full of vitamins and minerals plus you are getting in your greens to keep you feeling great!   Enjoy!