Almost Raw Asian Style “Noodles”

This dish came together by accident.  I was out of stuff to take to someone’s home, so I created this dish with things I had on hand and it turned out to be a hit, so I repeated it recently and decided to blog it.

I used the Tri-Blade Plastic Spiral Vegetable Slicer to make the zucchini pasta.

Tri-Blade Plastic Spiral Vegetable SlicerThe Ingredients are as follows:

3-4 zucchini

1 carrot (optional) shredded

1 persian cucumber (thinly sliced on a slicer)

1/2 red bell pepper chopped

handfull of chopped cilantro

2-3 green onions chopped

1/2 c. chopped peanuts


1/4 c. unrefined peanut oil

3 Tbs. Nama Shoyu or Tamari sauce

3 Tbs. Apple Cider Vinigar

2 Tbs. Agave syrup

1 small clove of garlic or 1/2 of a large one

1 tsp of freshly grated ginger

Mix all the ingredients together toss with the rest of the salad and enjoy!

If you’re taking this to a pot luck, keep the peanuts in a zip lock as you never know if someone might have an allergy to them.

Asian Zucchini Pasta salad



Chipotle Black-bean and Quinoa Salad

So I had some left over quinoa and I decided to make a quick salad that turned out to be a big hit with the kids.


Approximately 2 cups cooked quinoa

1 can black beans

1 cup roasted corn kernels

1/2 c red bell pepper chopped

1 green onion chopped



1/4 c. Extra Virgin Olive Oil

Juice of 1 lime

1/4 tsp dried chipotle pepper

1/2 tsp ground cumin

Salt and Pepper to taste

1/8 tsp garlic powder

Mix all the ingredients together and enjoy!

Chipotle Black Bean and Quinoa SaladAnd the results…….

Gone in less than 30 minutes. 🙂


“Tuna” Salad (Vegan)

It’s amazing how much this tastes like the real thing, in fact my kids prefer this over real tuna. Great thing is you are getting your raw protein and essential fatty acids from the sunflower seeds. This recipe is mostly raw except for the mayo. Soaking the nuts overnight should be enough, but if you’d like to sprout them longer, make sure you change the water regularly.

Raw "tuna"(in the picture, it’s served with Raw bread.)

1 cup soaked sunflower seeds

1/4 c. vegan mayo

1 stalk of celery finely chopped

1 pickle finely chopped

juice of 1/2 lemon, or to taste

1 stalk green onion

1 Tbs. of tamari or nama shoyu

pinch of ground black pepper

Put the soaked seeds, lemon juice, mayo,  tamari and black pepper in the food processor and mix it until a tuna like texture is achieved. Taste it to adjust the flavor if needed. Transfer it to a bowl and add the chopped veggies and green onion, mix well and you are done! You can use this in sandwiches, in salads and nori wraps.

Cooking at Cathy’s

So my very dear friend Cathy let us crash at her place because my home was too smoky after the fires, the next morning I went to Trader Joe’s and picked up a few ingredients to make her some lunch as a form of gratitude for her gracious hospitality. I made the same dish that I blogged about last time.



You can tell Cathy is an artist, no matter what angle you look at her kitchen, it looks like an art piece.



After investigating her fridge, I realized she had a lot of figs, so I tried to get creative and make something with it, so here it is:
I also cut up some peaches that were at the brink of wrinkling.
for the dressing I used orange juice as a base, added a splash of white wine, some ginger, cardamon, vanilla, it was an exotic flavor to say the least, but wasn’t sure if it would pass.
Cathy said she like it, so let me know if you are brave enough to try that combination yourself.