Mung Bean Fettuccine and Spiralized Raw Zucchini in a Raw Creamy Spinach Alfredo Sauce

February 16, 2017

Recipe by Sophie Steevenz
@rawandfree

Pasta

1 large zucchini, spiralized
1 packet organic mung bean fettuccine, boiled (or more zucchini)
1 cup cherry tomatoes, halved
1/2 cup olives, sliced
Half bunch of chives, thinly sliced
1/2 cup fresh basil leaves
3/4 cup fresh baby spinach leaves


Combine all ingredients in a large salad bowl

Alfredo Sauce


1 cup cashews, soaked in boiling water for 1 hour or overnight in cold water
1 cup spinach
3/4 cup filtered water
2 gloves garlic, crushed
1 lemon, juiced
2 tbs nutritional yeast
1 tbs pure maple
1 tsb organic olive oil
2 tsp mustard
1 tsp cumin
Pinch of cayenne (or more if you like spice)

Blend all ingredients in a food processor until smooth. Add to salad and mix through gently.. Garnish with more chives and fresh basil! 

Soba Salad Noodle Bowls

February 16, 2017

Recipe by @veggiekins

2 carrots
2 teaspoons fresh minced ginger
1/4 garlic clove
1/4 cup rice vinegar
1-2 tablespoon miso paste (to your liking)
2 tablespoons water
2 tablespoons toasted sesame seeds (or use sesame oil but i subbed with sesame seeds instead)
 
Blend all in a food processor, add water if it needs thinning. It's a very light and mild dressing. Toss the cooked and cooled soba noodles in it, along with purple cabbage and carrots.
 

Quinoa Tabbouleh Salad

August 17, 2016

Recipe by @rawspirations  

1/2 bunch fresh flat leaf parsley, finely chopped (approx 2 cups)
1/2 cup white quinoa (cooked according to packet instructions)
2 large organic tomatoes, finely chopped
1/2 cup fresh mint leaves, thinly chopped
4 green onions, thinly sliced 
himalayan crystal salt to taste
1/4 cup extra virgin olive oil
_

Once quinoa has been cooled right down, place all ingredients into a large bowl and mix until incorporated.

Serving suggestions: Falafels, lentil patties, hummus, roast vegetables.

 

Adapted from original recipe at www.rawspirations.com/recipe/quinoa-tabbouleh-salad/

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