Harvest salad! Bringing on all those gorgeous colors… Tuscan and curly kale with purple cabbage, quinoa, pomegranate seeds, Israeli couscous and steamed pumpkin. I topped mine with a bit of Bragg’s live foods liquid aminos and a drizzle of balsamic glaze.
2 stalks of Tuscan kale (washed and ripped into bite size pieces)
2 stalks of curly kale (washed and ripped into bite size pieces)
2 cups purple cabbage (shredded)
1/3 cup tri colored quinoa (cooked)
1/3 cup Israeli couscous (cooked)
2 cups pumpkin (cubes and steamed)
1/2 cup pomegranate seeds
Ahhh I’m hungry…what do we have? I was looking for something citrusy, summery, zesty, sweet and tangy with a bit of kick. OK, this will do! Cold buckwheat noodles with mango, tomato, basil, garlic, lime, crushed peanuts, bell peppers & carrots topped with a creamy, salty/sweet/spicy peanut sauce. Awww yes, that’s what I want. Flavor explosion! Fast and easy sort-of-Thai-inspired cold summer noodles. The Bub and the Hub give it a thumbs up.
3 cups of buckwheat noodles
3 mangoes (thinly sliced)
1 cup cherry tomatoes (halved)
10 fresh basil leaves (chopped)
2-3 cloves garlic (minced)
2 tbsp peanuts (crushed)
1 bell pepper (sliced)
1 carrot (thinly sliced)
*1 lime (quartered for squeezing on top)
Throw it all together in a big bowl.
1/3 cup olive oil
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp creamy peanut butter
1 tbsp brown sugar
1 tsp ginger (minced or powder)
1 tsp sriracha
*Whisk Whisk Whisk it up! Pour on top.
Bubbalove wanted to help model the dish. Super chef in the making right here.^
Mmmm I could eat this all day.