A perfect compliment to oriental dishes or nori rolls. 1/2 cup pitted dates 1/2 cup soaked apricots 1 teaspoon mustard powder 2 inches fresh ginger root 1/4 cup orange juice 1/8 cup lemon juice 1/8 cup Nama Shoyu 1/8 cup flax seeds Process in a blender or food processor with an S blade. (Makes about […]
Tastes like noodles with peanut sauce without the aflatoxins! 1 cup raw tahini 1/2 cup pitted soaked dates 1 cup fresh orange juice 1/2 cup Nama Shoyu 4 daikon radishes, cut with the large section of the spirulizer 1 cup snow peas, ends removed 1/4 cup sesame seeds In the food processor, blend tahini, dates, […]
1 peeled jicama, run through the fine blade of a food processor, so it looks like “rice” 2 Tablespoons olive oil 1/2 cup chopped snow peas 2 tablespoons chopped basil 2 tablespoons chopped cilantro 1/4 cup chopped soaked shiitake mushrooms (Soak 2 hours) 1/2 teaspoon grated ginger 1 tablespoon Nama Shoyu tamari 1/4 cup soaked […]
Serve with a bit of Mustard Sauce and Sweet and Sour Sauce. 8 collard green leaves, washed and the stem form the middle cut out 2 avocadoes, chopped fine 1 cup shredded carrots 1 cup chopped red pepper 1 cup almond butter 1/2 cup chopped cilantro 1/2 cup chopped basil Lay the 16 collard leaf […]
2 cups pure water 1 Tablespoon Nama Shoyu 2 teaspoons unpasteurized miso 1 teaspoon toasted sesame oil (optional) 1/2 teaspoon finely grated ginger 1 cup finely shredded cabbage 2 small yellow squash spirulized 1/4 cup chopped cilantro In a blender, puree the water and miso. Add this broth and all the other ingredients in a […]
Using kitchen tool called a Spiralizer ™, one can make long thin “angel hair” or flatter wider “noodles” Vegetable pasta can be made of zucchini, yellow squash, rutabaga, daikon radish, beets, carrots, turnips. My friend, Coco spiralized sweet potato, then dehydrated them to make crunchy “Chinese noodles” to top Asian dishes.