Name: Yam Noodle, Snow Pea and Asparagus Toss
Prep time: 15 min
Cook time: 10 min
Yield: -3 people
Ingredients: 2 tablespoons avocado oil; 2 tablespoons coconut aminos; 1 tablespoon apple cider vinegar; 1 teaspoon raw honey; 1 teaspoon fresh ginger (grated ); 1 clove garlic (finely grated); 1/2 teaspoon kosher salt (divided); 2 large purple or orange carrots (peeled and shaved into ribbons); 8 ounces fresh snowpeas (about 2 cups); 8 ounces fresh asparagus (cut into 2 inch pieces); 8 ounces yam noodles; 1/4 cup fresh basil (thinly sliced )

Yam Noodle, Snow Pea and Asparagus Toss

I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!

Yam Noodle, Snow Pea and Asparagus Toss Yum

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tablespoons avocado oil
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon raw honey
1 teaspoon fresh ginger grated
1 clove garlic finely grated
1/2 teaspoon kosher salt divided
2 large purple or orange carrots peeled and shaved into ribbons
8 ounces fresh snowpeas about 2 cups
8 ounces fresh asparagus cut into 2 inch pieces
8 ounces yam noodles
1/4 cup fresh basil thinly sliced

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tablespoons avocado oil
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon raw honey
1 teaspoon fresh ginger grated
1 clove garlic finely grated
1/2 teaspoon kosher salt divided
2 large purple or orange carrots peeled and shaved into ribbons
8 ounces fresh snowpeas about 2 cups
8 ounces fresh asparagus cut into 2 inch pieces
8 ounces yam noodles
1/4 cup fresh basil thinly sliced

Instructions

Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.

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Lemon Cilantro Vinaigrette

Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette” →

Beet Ginger Smoothie

Posted on April 7, 2018April 14, 2018 by Lisa P

Yes, it tastes as good as it looks, and no added sugar!

1/2 C melon, chopped (or apple, including peel)
1 dozen red grapes
1/2 stalk celery with leaves
1 small piece of lime or lemon
1/2 fresh beet
1/2 banana Continue reading “Beet Ginger Smoothie” →

Thai Salad with Peanuts

If you have a peanut allergy in your house you can switch the Thai peanut sauce for any other kind of Thai cooking sauce without peanuts.

Thai Salad with Peanuts Yum

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

8 ounces rice noodles or soba
6 ounces edamame beans thawed if frozen
1 bunch green onions
1 tablespoon toasted sesame seeds white or black
2/3 cup thai peanut sauce see notes
cilantro optional garnish
peanuts, unsalted optional garnish

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

8 ounces rice noodles or soba
6 ounces edamame beans thawed if frozen
1 bunch green onions
1 tablespoon toasted sesame seeds white or black
2/3 cup thai peanut sauce see notes
cilantro optional garnish
peanuts, unsalted optional garnish

Instructions

Cook noodles according to package instructions. Strain and set aside.
Chop green onions. Rinse and drain edamame beans and let dry. Chop cilantro and peanuts if using.
Add noodles plus rest of ingredients to a large bowl and toss gently until well blended. Serve at room temperature, sprinkle with cilantro and additional chopped peanuts if desired.

Recipe Notes

It's super important to check the labels of any jarred sauce you buy. Make sure there are no added chemicals, sugars, HFCS, MSG, or "added coloring". Citric acid is ok as a preservative but if you see anything you can't pronounce, put it back on the shelf.

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Pesto Green Beans and Tomatoes

This delicious side dish has a few components to it, but they’re all easy.

Make pesto vinaigrette using this recipe:
- Pesto Vinaigrette
Cook green beans.
Toss everything together.

Whew that was so hard… not!

P.S. Make extra vinaigrette and use it on salads or sandwiches.

Continue reading “Pesto Green Beans and Tomatoes” →

Curried Chickpeas with Rice

Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice” →