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!

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!

Zucchini Pasta with Basil Pumpkin Seed Pesto

/

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!