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It’s Common Sense

October 4, 2017 By Laura

After the tragedy in Las Vegas, I’ve found it hard to express the sadness I feel for the country.  It’s difficult to fathom why we haven’t passed better gun legislation, given all of the mass killings the US has suffered in the last 10 years alone.  It’s common sense.

It's not about gun legislation. It's about common sense.

Jimmy Kimmel said it so well in his monologue.  It isn’t about gun legislation.  IT’S COMMON SENSE.

No one is coming for my uncle’s hunting rifle or the hand gun my wife keeps by the bed.  That’s not the problem.  The problem – aside from the incredible disrespect people have for human life –  is that we’ve made it the norm, even encouraged, for gun enthusiasts to buy assault rifles and modifiers that allow those rifles to mimic machine guns.

I’m SO SICK of hearing people defend guns.  Was it the individual’s fault?  Absolutely.  Is it okay for any civilian to own 49 weapons?!  NO.  How about thousands of rounds of ammunition and 12 rifles rigged for rapid fire.  FUCK NO.

It’s the immediate fault of the terrorist, but we – as a society – make it relatively easy for these fuckers to get their hands on guns with the capacity to kill 59 and injure 500+ in just 11 minutes.  That’s not a handgun for protection or a rifle for deer hunting.

So let’s act.  Take some time today to write your Representatives and Senators to demand COMMON SENSE gun legislation.  Here’s a few common sense ideas:

  • Require universal background checks.  Did you know you can order a gun online or purchase one at a show without a background check?
  • Impose a limit on the amount of guns and ammunition one can purchase in a certain time period.  No one needs 49 rifles and thousands of round of ammo for deer season.
  • Restrict the mentally ill and those convicted of abuse from buying guns.  If you’re beating your wife or have schizophrenia… probably don’t need a gun.
  • Raise the age to buy a gun to 21.  I don’t know about you, but at 18 I could’ve done a lot less damage with a beer than I could have with a gun.
  • Ban assault rifles and bump-fire stock.  You’re not in combat in Afghanistan.  You don’t need that shit.
  • Make it harder to get a gun than an abortion.  Seriously ya’ll.  I thought these mo fos were pro life?!

These are basic, common sense protections I hope all reasonable people can all agree on.  It won’t be a magic cure, but it’s a start.  It’s better than nothing, which is what we’ve done in the past.

[Tweet “It isn’t about gun legislation.  IT’S COMMON SENSE. #gunsense”]


I don’t really feel like doing this today, but let’s pretend the world hasn’t lost its mind and have a normal-ish #WIAW party.  Check out my day of eats below, and be sure to link up to Jenn’s WIAW baby at the bottom.

WIAW - New


Breakfast:

As per usual, Vegas brought me coffee to bed.  After checking some email, I come downstairs to make our morning cocktails.

Breakfast was an old favorite: Sweet Potato Chia Pudding.  It legit tastes like pie filling.

Sweet Potato Pie Chia Pudding. it's vegan, gluten-free, and legit tastes like pie filling!

Here’s how you do it:

  • 1/4 large sweet potato, baked
  • 1 T chia seeds
  • 1 scoop vanilla pea protein powder
  • 1/2 C unsweetened coconut milk (or other liquid)
  • 2 tsp tahini
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 2-3 drops vanilla stevia
  • Shake of salt
  • Pinch cloves

In a bowl, mash up the sweet potato until it’s smooth-ish. Mix in the other ingredients and refrigerate at least 1 hour (or overnight). If it’s too thick, add more milk or water as needed.

FYI: This also works well with pumpkin.

Lunch:

I spent the morning cooking, so I used what I was making: eggplant “bacon” and zucchini hummus.  (Recipes to come later.)  Plus a bunch of veggies and La Croix.

Snack:

A quickie before the gym: fresh fig with tahini.  I’m on a tahini bender.

I posted the workout and a sweet booty move on Instagram.  (Sweet because it ends in a kissy face.)

Dinner:

Before dinner I had a smoothie bowl, but that was less interesting.  Dinner was a homemade veggie burger and a GIANT salad.  It was tasty.  If I can motivate to take pics, that recipe may get posted soon-ish!

https://www.instagram.com/p/BZxPiMLnFhU/

[Tweet “Check out the #WIAW link up!”]

An InLinkz Link-up



***

Let’s also not forget about Puerto Rico.  There are now 34 dead and 95% of the island is still without power.

Did you notice anything weird (for me) about my day of eats?

Have you ever been to Vegas?  We stayed right next to the concert venue at the Tropicana a couple weeks ago.

Filed Under: WIAW Tagged With: 21, guns, Las Vegas, sweet potato, vote, WIAW

Creamy (Raw) Red Pepper Soup

April 4, 2014 By Laura

Rules can inspire creativity.

Translation: nobody puts baby in a corner!

One of my favorite things about this particular cleanse is that, while there are parameters, the rules are easy to work within.

For instance, one of the guidelines is to eat more raw veggies than cooked.  I love raw vegetables, but sometimes that can get a bit boring.  Raw soup, on the other hand… that’s interesting!  Eating a soup raw may seem strange, but it really is good.  And perfect for this warmer weather!

Creamy Raw Red Pepper Soup

The cool thing about this chilled soup is the creaminess.  The avocado and hemp seeds lend healthy fats and a smooth, cooling factor that is the perfect compliment to the jalapeño kick.

Red pepper and carrots add a natural sweetness.  It’s still early in the season, so I added just a bit of stevia.  I may or may not have added an extra jalapeño in my version… don’t worry, that’s not in the recipe as written below.

Red Pepper Soup

All you need is a blender to make this souper-easy soup.  I used my Vitamix, but any high-speed blender would work.  If you chop up the veggies a little more, I think you could even make it in a Magic Bullet!



[tasty-recipe id=”18074″]


How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family, and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

 

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

An InLinkz Link-up



***

I always feel a little high after eating raw – is that just me?

What inspires (or forces) you to think outside the box in the kitchen?

Are you a raw food fan?

Filed Under: Recipes, Strange But Good, Vitamix Tagged With: 21, gluten-free, raw food, soup, strange but good, vegan

Cleaning Up My Act + WIAW

April 2, 2014 By Laura

It is time I clean up my act.

Let’s be real – it’s beyond time.

It’s generally pretty easy for me to keep my diet in check during the week.  The weekends… it’s another story.  Since I’m not competing this year I haven’t been following any real nutrition plan.  Of course, I took that to the extreme.  

What I know about myself is that I love to indulge.  I also know that when that starts happening too much, I feel like crap.  It affects me physically and mentally.  I’ve been struggling lately, and I know it’s time to reign it in.

bulking

For a few years now I’ve been doing my own version of a cleanse… it’s really more of a jump start though.  Basically, it’s eating super clean and eliminating common allergens like eggs, dairy, nuts, and gluten.  The first 10 days is meatless.  The last 11 days include chicken and deep sea fish.

I’m only through Day 1, but here’s my first reactions:

  • Not taking pre-workout is hard
  • I’m going to need to buy a lot more veggies
  • Some of the dishes I made when doing this previously are really good – I’m excited to bring them back
  • Fruit can make a fun ice cream dessert
  • Good lord, I miss meat

This WIAW is my first on the 21 clean(se).  I’m still working out the best foods to bring and when to time protein and carbs to get the energy I need.

WIAWbutton

Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!


Breakfast:

My morning cocktail had to be modified.  The Aminos I usually use aren’t really clean, so I modified by using ACV and juice from half a lemon.  It wasn’t too bad.

Cleanse meal #1 was chia pudding.  It’s been a long time since I’ve made a chia pudding, but I used to eat them all the time.  Today’s was a berry theme, with my favorite pea protein for added stay-power.  I served myself in a martini glass… 2 cocktails in one morning! 😉

Berry Chia Pudding

Berry Chia Pudding

  • Mashed berries, to taste
  • 1 T chia seeds
  • 1/3 C unsweetened coconut milk
  • 1 scoop Growing Naturals vanilla pea protein 
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger

In a small bowl, mash berries until they are a chunky puree.  Stir in remaining ingredients.  Cover and refrigerate overnight (or at least 2-3 hours).

In the morning, uncover and stir.  Add additional liquid or sweetener as needed.

Mid-Morning Snack:

This happened in two parts.  My new pre-workout was dates stuffed with tahini.  It was delicious, if not a little messy.  It was slow to get going on my workout, but I felt better once I got into it.

Dates and tahini

Post-workout I made sure to get my protein and carbs in.  Can’t lose my gains!

This is my Liquid Sweet Potato Pie made with a date instead of Stevia (Stevia is permitted, but I’m trying to limit it), no extract, and – knowing I have a lot of greens coming my way – I left out the spinach.

Sweet Potato Pie Shake

Lunch:

Salad of epic proportions and a creamy red pepper soup.  See what I mean about the greens?

Soup and salad

Afternoon Snack:

Roasted veggies from my trusty Tupperware.  Brussels, shiitakes, broccoli, and eggplant with coconut oil, cumin, and cayenne.  Coconut oil is a very, very good idea when roasting things.  Why do I always forget to use it?

Roasted veggies in coconut oil

Dinner:

I was starving.  Not gonna lie.  I forgot my quinoa at home, so I missed my delicious, filling carbs.  The better to fuel with when I got home!

Sautés are a quick and easy hanger cure.  I tossed some red pepper in a pan to soften while I washed and chopped kale.  Then, I added the kale and some pico de gallo to the pan, cooking until the leaves were just beginning to wilt.  Lastly, I mixed in the pre-cooked quinoa and a bit of lime juice to warm.  Toss it all in a bowl and top with avocado and freshly ground pepper.

Quick quinoa bowl

Dessert:

Super clean, #strangebutgood dessert.  I made protein ice cream by mashing together half a banana, some avocado, pea protein, cinnamon, and unsweetened coconut milk.  I froze it for a couple of hours, then blended it in my Vitamix.  Topped with cinnamon-honey coconut flour fluff and cacao nibs.

Color = questionable.  Taste = good!

Avocado-Banana Protein Ice Cream

***

Day 1 done.  20 to go.

Have you ever needed to clean up your act?

What is your favorite pre-workout?  Do you keep it clean?

Filed Under: Fitness, Recipes Tagged With: 21, breakfast, chia, clean eating, dessert, dinner, gluten-free, Growing Naturals, lunch, protein, salad, snacks, sweet potato, vegan, WIAW

No Beans About It: Butternut Thyme Hummus

February 17, 2012 By Laura

Trivia question.

Winner gets a $25 bar tab.  Kidding…

What is the most expensive drink at Starbucks?  A $9 Grande Latte with a few fancy add-ins?  $15 with some extra espresso shots?

According to this article from Eater, the most expensive drink you can order is $23.60!  Lucky for him, the customer had a free drink coupon.

Source: eater.com

This monstrosity was a Trenta (I didn’t even know that was a size) Java Chip Frappuccino with 16 shots of espresso, a shot of soy milk, caramel flavoring, banana puree, strawberry puree, vanilla beans, Matcha powder, protein powder, and a drizzle of caramel and mocha.

It reportedly didn’t even taste good.


One of the hardest parts of being on this cleanse is not having hummus.  Like any good blogger, hummus is a staple food for me.  It has its own level on my personal food pyramid.

Remember this pic from Wednesday?

As I was roasting squash this weekend, I remembered a hummus I made last summer using butternut squash rather than chickpeas.

This is a new version of that, with thyme being the herb addition rather than rosemary.  I don’t know which I like better!

My butternut was one of the sweetest I’ve ever had.  Some of that is probably the squash itself, but I also roasted it longer than I usually do.  Truth: I kind of forgot it was in the oven.

The longer bake time resulted in a sweet glaze on the squash.  When I lifted it off to the foil I baked it on, I noticed a caramel had formed on the bottom where the juices spilled over.  I promptly ate that up.

Squash caramel aside, you should try this hummus.  It’s wonderful with veggies and crackers.  Thin it out with some apple cider vinegar and water for a salad dressing.  Spread it on a sandwich.

Serve it as an appetizer with crudités and a yeasty sparkling wine (*drool*).

You really can’t go wrong.


Butternut Thyme Hummus

Butternut Thyme Hummus

  • 2 C butternut squash, roasted
  • 2 cloves garlic
  • 2 T fresh thyme
  • 1 T tahini
  • 1/4 tsp cayenne
  • Juice of 1/2 a lemon
  • S+P, to taste

Place all ingredients in food processor and blend until smooth.  

Adjust spices, salt, and pepper to your preference.

Makes 1.5 cups.

***

Tonight is another cleanse dinner.  We lost one cleanse buddy, but my BFF and I are still going strong!  I’m making root veggie fries to go with her homemade tomato soup… it’s our version of french fries and ketchup.

What are you doing this weekend?  Any fun adventures planned?

What is your favorite hummus flavor?

Filed Under: Dip, Recipes Tagged With: 21, gluten-free, hummus, snacks, Starbucks, vegan, vegetarian

Sweet Potato Pie Chia Pudding

February 10, 2012 By Laura

We’re on Day 5 of a successful cleanse!

16 to go.

Honestly, it hasn’t been hard.  It’s been so great having the friend support, and seeing them feel good makes me even more determined.

Results come quickly!  My friend sent me the following message yesterday morning:

I have an inordinate amount of energy.  This from a girl who consumed no less than 6 servings a day of caffeine… I’m like, let me clean the whole house, do laundry, and work all day with my kid on my hip.  WOO!

I’m so proud of my best friend!!!

The daily breakfast smoothies continue.  I do love smoothies.  With all of the random things I throw in them, I rarely end up with the same concoctions (except my favorite Liquid Sweet Potato Pie).

Atlanta is finally getting cold(er) this week and the thought of a cold drink for breakfast was too much to handle.  Then I remembered – seeds are allowed on the cleanse… that makes chia pudding legal!

I typically make fruit-based chia puddings like this peach cobbler chia or this banana cashew… but there was a giant sweet potato staring at me.  With my favorite smoothie in mind, I decided to try it as a chia pudding.

Sweet Potato Pie Chia Pudding.  Sweet chia, it was good.

Nuts aren’t allowed, so that ruled out adding my usual nut butters… again, seeds are legal… sesame… tahini!

Turned out to be a genius mix-in.  The nutty, toasty flavor came through subtly, adding a cool dimension.

The martini glass certainly added something as well. 🙂


Sweet-potato-chia-pudding

Sweet Potato Pie Chia Pudding

  • 1/4 large sweet potato, baked
  • 1 T chia seeds
  • 1 scoop vanilla protein powder
  • 1/2 C unsweetened vanilla coconut milk (or other liquid of choice)
  • 2 tsp tahini
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 2-3 drops vanilla stevia
  • Shake of salt
  • Pinch cloves

In a bowl, mash up the sweet potato until smooth.  Mix in all other ingredients and refrigerate at least 1 hour (or overnight).  If it looks too thick, add more milk or water as needed.

Stir and enjoy!

***

Weekends are always my clean-eating weakness, so I’m really excited to have a dinner and game night with my cleanse buddies!

Have you made chia pudding before?

Are you celebrating Valentine’s Day this weekend?  Share your plans – let me live vicariously!

Filed Under: Breakfast, Recipes Tagged With: 21, breakfast, chia, gluten-free, smoothies, sweet potatoes, vegan, vegetarian

Babaganoush Soup

January 10, 2012 By Laura

Happy National Soup Month!

I’d really like to know who comes up with the stuff.  I’m going to declare next month National Wine Month.  I kid… I’m eating cleaner.. less wine, more water.  Unless I figure out how to turn it into wine… hmmm…

Did you know that the first soup can be dated back to ~6,000 BC and was made of a hippopotamus?

As much fun as it is to say, I can’t imagine hippopotamus being fun to eat.  Seems like it would be chewy.

No hippos were harmed in the making to this Babaganoush Soup.  In fact, it’s vegan.

The nutty tahini in this makes it reminiscent of a hummus or chickpea soup.  But it’s better – the flavors from the roasted red pepper and onion take this soup to a whole new level.

 

You will taste it before blending and think it’s too strong.  Blend it before adjusting… the purred veggies do balance it out.

Then you’ll think it’s missing something but you won’t know what… but you’ll ladle the soup and squeeze the lemon juice in it and realize this soup has reached perfection.

Don’t be scared of the fats from the tahini – sesame seeds are good fats!  They are a great source of copper, manganese, and calcium.  And – at the risk of sounding like a grandma – 9g of fiber in a bowl is pretty awesome.  Two of sesame’s more unique properties – sesamin and sesamolin – are special fibers called lignans, that can lower cholesterol and prevent blood pressure.

Creamy and satisfying, this one left me licking the bowl.

Save some leftovers – most soups taste even better on day two after the flavors have a chance to meld and this soup is no exception!


Babaganoush Soup

  • 1 large eggplant
  • 1 large red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 1 tsp grapeseed oil
  • 4 garlic cloves, minced
  • 2 San Marzano tomatoes (or 1 large regular tomato)
  •  1 1/2 C vegetable stock
  • 1 C water
  • 2 tsp ras al hanout*
  • 1/4 cup tahini
  • Lemon
  • S+P, to taste
  • Optional Garnish: red pepper flakes, cilantro

Preheat oven to 400 degrees.

Cut eggplant into 1/3 in slices and lay on a foil-lined baking sheet (spray with cooking spray if not anti-stick foil).  Salt generously and allow to rest 10-20 mins. (this draw out moisture and helps to remove bitterness).  When done, wipe away moisture with paper towel.  Sprinkle generously with salt and pepper, add red pepper and onion slices to the sheet, and roast for 25 mins.

Let cool and rub off any blackened pepper skin.  Rough chop peppers and eggplant.

Heat oil over medium-high heat then add garlic. Saute for ~1 minute until just beginning to turn golden.

Add the stock, tomatoes, eggplant, red pepper, and onion. Stir in ras al hanout. Bring to a boil, then reduce heat and simmer for ~10 mins allowing the flavors to combine.  Remove from heat and add tahini.

Using an immersion blender (or regular blender), puree until smooth.

Ladle into bowls and finish with fresh lemon juice, cilantro, and freshly ground pepper.

Makes 6 cups (3 mains or 6 sides).

Approximate Nutritionals (for main dish serving): 211 calories, 12.6g fat, 1.7g saturated fat, 22.3g carbohydrates, 9.1g fiber, 8.5g sugar, 6.4g protein.

*Ras al Hanout is a spice blend I had not heard of until reading Cara’s blog.  I made her blend with a few modifications.  It’s also delicious with sautéed spinach and onions!

Ras al Hanout

  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp coriander
  • 3/4 tsp cayenne pepper
  • 1/4 tsp allspice
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves

***

“I Want a Hippopotamus for Christmas” is now stuck in my head.  Ugh.

What kind of soup are eating for National Soup Month?

 Do you make your own spice blends? 

Filed Under: Recipes Tagged With: 21, dinner, eggplant, sesame, soup, tahini, vegan

Roasted Brussel Sprouts with Tahini Sauce

October 21, 2011 By Laura

If you follow me on Twitter, you may have noticed that I live in airports.

Last night I camped out in the St. Louis airport (side note: poor Cardinals 🙁 ).  I almost made the 5p flight.  I was the last one in when they closed the walkway door… seems like a sure thing, right?  Nope.  They made me walk right back out because they’d missed a scan and there were no more seats.  WTF?!

I had to wait another 2 hours for the next flight and didn’t get home until almost 11p.  Most of the time travel doesn’t bother me, and most of the time I love Delta… but it has been a long week and it’s super disappointing when you think you’ve made the flight.

All this to say it’s not going to be a wordy post day (this may be a relief after this marathon post).  I do have a fantastic recipe though!!


Brussel sprouts are one of the (many) things I eat now that I would have never dreamed of putting in my mouth growing up.

To say that I was a picky eater would be an understatement.

This dish would have my former self kicking me in the shins because I made a big batch of brussels and then I licked my plate.   (The only way I’d eat veggies as a kid?  Raw and swimming in ranch dressing.)  

I wouldn’t have eaten anything on this plate just 15 years ago: roasted tomatoes, lentils with fava beans (minus the liver and nice Chianti), and brussels with tahini sauce.

15 years later, I can assure you that these items are all absolutely delicious.  Look Mom, I’m all grown up!

The savory lemon-tahini sauce is perfect with the slightly sweet caramelized brussels.  A little paprika kick on the end and my taste buds are in heaven.

In conclusion, trust a former picky eater (that only adds credibility, right?) and try the brussels.  If you don’t like them, you can always add more sauce. 😉


Roasted Brussel Sprouts with Tahini Sauce

  • 1.5 C brussel sprouts, washed and halved
  • 1/2 tsp olive oil
  • Splash of apple cider vinegar
  • 1 clove of garlic, pressed
  • 2 T roasted tahini
  • Juice of 1/4 large lemon
  • 2 T water, or more until desired consistency is reached
  • 1 T fresh parsley
  • 1/4 tsp paprika
  • S+P, dash of salt to taste

For the Brussels:

Preheat oven to 400 degrees.  

Place the sprouts cut side down in an oven-proof pan with olive oil over medium heat.  Allow to cook until they begin to caramelize and turn golden brown.  Once browned, move pan to oven and continue to cook until the sprouts are just tender (~7-8 mins, depending on size).  Remove from oven and pour a splash of apple cider vinegar (or any vinegar) in pan to deglaze.

For the Tahini Sauce:

Mix together tahini, garlic, lemon juice.  Add water slowly, adjusting to reach desired thickness.  Add parsley, paprika, salt, and pepper to taste.

Drizzle brussels with dressing, sprinkle with a bit more paprika, and serve.  If in public, do not lick your plate.

Makes 2 servings.

***

I just got the new iPhone iOS system.  It rocks.

If you have an iPhone, have you downloaded it yet?  What do you think?

What do you love now that you wouldn’t touch as a kid?

Filed Under: Recipes, Travel Tagged With: 21, brussles, dinner, gluten-free, strange but good, tahini, vegan

Raw Kale and Oyster Mushroom Salad

August 25, 2011 By Laura

This Raw Kale and Oyster Mushroom Salad has an amazingly rich texture.  The kale softens in the marinade and the creamy avocado is balanced with the unexpected crunch of sesame seeds.

This raw kale salad was fantastic with its Asian-inspired flavors and marinated Oyster mushrooms.  I must be on a ‘shoom bender.

The kale marinade is a simple one: rice vinegar, soy sauce or tamari, seasoning, sesame seeds, lime, and – the secret ingredient – avocado.  The flavors combine perfectly to make a delicious, taste-filled side.

It’s all groovy… and then you reach the most satisfying part – biting into the meaty mushrooms, filled with the juicy goodness of their marinade of soy sauce, ginger, and sesame oil.

Added Bonus: the lime keeps the avocado fresh enough to eat the salad for lunch the following day!


Raw Marinated Kale and Oyster Mushroom Salad

For the kale:

  • 1 T rice wine vinegar
  • 2/3 tsp soy sauce (or tamari)
  • 1 tsp Bragg’s Sea Kelp Delight (or other herb-y seasoning)
  • 1/2 tsp red pepper flakes
  • 1 T white sesame seeds
  • Juice from 1/2 lime
  • 1 small avocado, mashed
  • S+P, to taste
  • 1/2 bunch of kale, roughly chopped with stems removed

For the Mushrooms:

  • 1 tsp soy sauce (or tamari)
  • 1 tsp freshly grated ginger
  • 1/4 tsp sesame oil
  • ~10 oyster mushrooms

To prepare the kale: Mix all ingredients except the kale in a large bowl.  Add kale and massage into marinade until well-combined.

To prepare the mushrooms: Mix together all ingredients except the mushrooms.  Add mushrooms, tossing until coated.  There will not be any marinade to spare.  Not to worry – the ‘shrooms will “juice” as they marinate.

For at least one hour, allow each mixture to marinate.

Toss to combine just before serving and enjoy!

Makes 4 servings (as sides).

***

I made this to go with the baked Chili Nutty Tofu (as seen in yesterday’s WIAW post).

Do you ever make raw meals?

What is your favorte Asian-inspired dish?

Filed Under: Products, Recipes Tagged With: 21, Asian, dinner, raw food, salad, vegan

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