Vegetarian Pad Thai

Vegetarian Pad Thai

  • Vegetarian Pad Thai

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2-4

 

Ingredients

  • 1 small package of flat wide brown rice noodles (8 ounces)
  • 1 tablespoon coconut oil
  • 2 cups broccoli florets
  • 2 carrots, grated
  • ½ yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • Sea salt and pepper, to taste
  • 2 scallions, chopped
  • 4 lime wedges

Almond Sauce

  • 1 tablespoon almond butter
  • 3 tablespoons hot water
  • 2 tablespoons low sodium tamari
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Red pepper flakes

 

Instructions

Cook the brown rice noodles according to package instructions and set aside.

While the noodles are cooking, make the almond sauce. In a small bowl, mix the almond butter with the hot water and whisk until combined. Add the rest of the ingredients and whisk again until combined.

In a sauté pan, add 1 tablespoon of oil over medium high heat. Add the broccoli, carrots and onion and cook for 4-5 minutes. Add the garlic and cook an additional 1-2 minutes.

Add the almond sauce and rice noodles to the pan and toss to combine. Season with salt and pepper. Take off the heat and top with the scallions and lime wedges. Enjoy!

 

Please choose all organic ingredients if possible.

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Zoodles with Arugula Pesto and Cherry Tomatoes

  • Zoodles with Arugula Pesto and Cherry Tomatoes

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4

Ingredients

  • 2 large zucchinis
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes
  • Sea salt and pepper, to taste

 

Arugula Pesto:

  • 2 cups arugula
  • ½ cup basil leaves
  • 2 cloves garlic, peeled
  • 1 teaspoon lemon juice
  • ½ cup toasted walnuts
  • ½ cup extra virgin olive oil, more as needed

 

Instructions

To make the pesto, place all the ingredients in a food processor except the oil. With the food processor running, slowly pour in the oil until a thick paste has formed.

Using a spiralizer or hand peeler, make zucchini noodles. If you are using a hand peeler, hold the zucchini vertically and make long strokes with the peeler to create a noodle shape.

Heat the oil in a sauté pan over medium high heat. Add the cherry tomatoes and cook for 1-2 minutes to soften. Season with salt and pepper. Add the zucchini noodles and cook 2-3 minutes to slightly soften. Take the pan off the heat and stir in some of the arugula pesto, adding more to your desired likeness. Mix to combine the tomatoes and pesto with the noodles. This dish is great served with a touch of parmesan cheese on top. Enjoy!

Notes

**Please choose all organic ingredients if possible.**

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Cauliflower Pizza Crust

  • Cauliflower Pizza Crust

Have you been curious about cauliflower pizza crusts? Now’s your chance to take a bite into the cauliflower craze!

INGREDIENTS:

1½ pounds organic cauliflower
1 organic egg
½ cup grated Zamorano cheese
1 tablespoon arrowroot starch
1 teaspoon garlic powder
pinch of salt

DIRECTIONS:

Heat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper.

Chop the cauliflower into medium pieces and place on the baking sheet. Bake the cauliflower for 25–30 minutes, until it’s golden brown.

Remove the cauliflower and move to a cooling rack, then place in the refrigerator to cool completely.

Once the cauliflower has cooled, process it into rice-sized pieces in a food processor or high-powered blender.

In a medium mixing bowl, whisk the egg well. Add the riced cauliflower, cheese, starch, garlic powder and salt and mix well.

Line the baking sheet with a new piece of parchment paper. Pour the mixture onto the baking sheet and spread it into an oval or rectangle shape so that the crust is about 1/2–3/4 of an inch thick.

Bake at 400 for 35–40 minutes, until golden brown. Add your favorite toppings and return to the oven for 5–10 minutes.

Allow the pizza to cool before serving. Enjoy!

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Post-lunch hunger happens to everyone. Whether you enjoyed a raw vegan burrito bowl and a cold-pressed green juice or you scarfed down a slice of pizza (or two), we’ve all been there. Here are 4 reasons why you’re standing in front of the fridge just an hour after lunch. Why You’re Still Hungry After Lunch

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For the last 60-70 years, Americans have been taught to eat right to get plenty of vitamins and minerals. The problem is that since the advent of farming chemicals from around the world, soil has become more and more depleted of the essential vitamins and minerals. As we age, we lose the ability to get enough of them and/or to convert them to what we need to stay healthier longer. Here are 11 vitamins that are essential for anti-aging: Essential Vitamins for Anti-aging

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Researchers at the Radiological Society of North America have found that there is an imbalance in the brain chemistry of young people who are addicted to use of their smartphones, devices, and the internet. Read more here: Smartphone Addiction May Cause Brain Imbalance

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