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Spicy Tom Yum Coconut Noodles

 

Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?

Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup.   I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!

Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive!  As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me.  If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.

This is my submission to Tinned Tomatoes & Lisa’s Kitchen No Croutons Required & Bookmarked Recipes Challenge, Fuss Free Flavours, & Ren Behan‘s + Feedingboys‘ Simple & in Season.

In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts!  Next, I increased the shiitakes for double the fabulous meaty texture.  And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles!  Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born!  Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down 🙂

If you haven’t tried Kelp Noodles this is definitely your lucky day.  These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta.  They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside!  Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.

Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy.  Filled with life force, love and the simplicity I’m learning is the foundation to everything exquisite. 

Enjoy 🙂

 

Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)

Ingredients

  • 2 cups “no-chicken” or vegetable stock
  • 1 stalk fresh lemongrass thinly sliced into rounds
  • 1 inch piece fresh ginger root thinly sliced
  • 1 large clove garlic, minced
  • 1 tsp thinly sliced medium-heat red chili pepper + extra for garnish (seed & devein for less heat)
  • 12 oz kelp noodles, rinsed and drained
  • 1 or 2 strips wakame seaweed chopped into 2 inch pieces
  • 2 cups thinly sliced shitake mushrooms
  • 2 cups raw coconut milk** (or feel free to sub 1 can FULL FAT coconut milk in a pinch)
  • 1 Tbsp raw miso paste
  • 1 Tbsp raw honey
  • 1 tsp coconut aminos or tamari
  • 1 1/2 – 2 Tbsp fresh lime juice or to taste + small lime wedges for garnish (remember, don’t add lime before bringing to a simmer or it goes sour!)
  • 4 Tbsp freshly chopped cilantro, 1/2 reserved for garnish

Method

  1. In a large pot combine the first 6 ingredients (veg stock through wakame)and bring to a light steam or baby bottle temperature to keep raw. Turn off heat, cover with a tight lid and let steep for 20 minutes to allow the flavors to meld. Alternatively, if you don’t care about it being raw, bring to a simmer, then simmer for 5 minutes.
  2. Add shitakes and coconut milk and bring back to a light steam/baby bottle temperature.
  3. Whisk in remaining ingredients, garnish with extra cilantro, a few slices of red chili & lime wedges and relish in comfort food bliss! 

 

** Raw Coconut Milk:  I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMO sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.

Enjoy 🙂

Are you a winter or a summer person?  Or, perhaps do you love each season for it’s contrasting individuality? 

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All Love,

 Juliane

Thank you for visiting 🙂  

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Summer Salad w Fresh Vegan Baby “Mozzarella” Balls (Bocconcini)

OMG I just had this Summer Salad with Raw Vegan Fresh Mozzarella Balls – and it was the BEST lunch ever!

Summer Salad with Fresh Vegan Baby “Mozzarella” (Bocconcini) is pure, over-the-top deliciousness!  Perfectly ripe nectarines, multi-colored cherry tomatoes, golden corn and a punchy garden chive & cilantro vinaigrette whisked up with fresh lemon & olive oil are a perfect compliment to creamy, fresh baby “Mozzarella” aka Bocconcini.

I’m telling you, this is such heaven on a plate… and the best part is it’s actually dairy free!

And just like that, as if summer couldn’t get any better, it just has 🙂 

I’d looked far and wide to no avail for a delicious raw vegan fresh mozzarella ball recipe and I finally created my own.  It’s SO simple and incredibly worth it for delicious, versatile, healthifying, dairy free, hormone free amazingness.  This pure, creamy goodness is made from raw cashews packed with copper (98% RDV per serving of cashews) phosphorus, manganese, bone-building magnesium, heart-protective monounsaturated fats, fiber and flavor galore!

And, though I tend always to think of my food as my medicine, what we eat is also the primary contributor to our external wellness as well.  Nectarines, tomatoes, corn, fresh herbs, lemon & EVOO are all packed with concentrated sources of beautifying phytonutrients such as anti-aging antioxidants, lots of vitamin A for clear glowing skin, vitamin C for collagen building power, skin plumping healthy fats, hydrating, living water, plus minerals, fiber and tons of life force power we get from beautiful, living foods.  Summer Salad with Baby Bocconcini is just as much a boon to our outward appearance as it is feast for the eyes, our internal health and tastebuds too!

 

This is my submission to The Vegetable Pallette for the Mellow Yellow challenge, to Sarah at Maison Cupcake, Helen at Fuss Free Flavours and Michelle at Utterly Scrummy, and to Ren & Elizabeth at Simple and in Season!

Recipe for Summer Salad with Raw Vegan Fresh Mozzarella Balls

(serves 4)

Ingredients

Raw Vegan Fresh Mozzarella Balls (Bocconcini)

  • 1 cup raw cashews, soaked 6 hours, drained & rinsed
  • 2 tbsp fresh lemon juiced (aprox 1/2 lemon)
  • 1/2 tsp sea salt (or more to taste up to 1 tsp)
  • a touch of stevia (I used about 1/4 tsp)
  • 1/2 to 1 tbsp (depends on humidity/seasons) filtered water

Salad

  • 2 ears fresh corn, sliced off the cob
  • 1 cup fresh cherry tomatoes, sliced in half
  • 4 ripe nectarines, cut into bite sized pieces 
  • 1/3 cup fresh chives, chopped (save a few for garnish)
  • handful fresh cilantro, chopped (save a bit for garnish)
  • 1 lemon juiced
  • 1/4 cup extra virgin olive oil
  • sea salt & fresh cracked pepper to taste
  • 1 cup raw vegan mozzarella balls (below) 

Method

Mozzarella Balls

  1. Blend 1 cup soaked cashews, 2 Tbsp lemon juice, 1/2 tsp sea salt (or up to 1 tsp to taste) and 1/2 to 1 full Tbsp filtered water (start with less as you can always add more) in a food processor until smooth, scraping down sides of bowl as necessary.
  2. Dump mozzarella cheese mixture into a container and place in freezer for 10 or 15 minutes to firm up or in fridge for a couple of hours.
  3. Once the cheese has firmed up, use a small melon ball sized spring-handled scooper to easily create tiny balls.  Place all the mozzarella balls on a plate and put back into the freezer or fridge to keep firm while creating your salad.

Salad

  1. Gently toss corn, tomatoes and nectarines together.
  2. 
Stir together chopped scallion, cilantro & lemon juice
.  Next, whisk in olive oil.
  3. Season dressing with sea salt & fresh cracked pepper to taste
.
  4. Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
  5. Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls. 
  6. Garnish with a bit of leftover chives & cilantro.

Enjoy!

What is your favorite raw vegan swapout?

 Do you have a recipe you’d like made over/upgraded to raw vegan?  Leave it in the comments below… I’m ready to take on the challenge!

All Love,

Juliane

 

Thank you for visiting 🙂

Like, Comment, Subscribe & Share! 

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Spring Garden Tour Featuring Wild Edibles

 

 

Tired of shelling out big bucks for wheat grass & dandelion greens?  Join our Spring Garden tour featuring organic Wild Edibles, the most delicious nourishing food Mother Nature has to offer.  It's almost too easy!  And SO fun!

 

Question of the Day: 

Do you prefer blending or juicing?

Which greens are you incorporating into your green drinks these days?

 

All Love,

Juliane

 

 

Thank you for watching 🙂

Like, comment, subscribe & share!

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Spicy Sesame “Noodles”

 

Spicy Sesame Noodles…  

Decadent.  Rich.  Creamy.  

Tantalizing yumminess that delivers freshness, zip and zing in each and every bite.  

 

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Spicy Sesame Noodles… Indulging never tasted & felt this good!

 

Something this fabulous couldn't possibly be fabulous for you… yet it is!  Indulge your tastebuds and your eyes with a gorgeous symphony of color and flavor.  

 

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Living Foods make us feel Alive!

 

I love to make Spicy Sesame Noodles for friends who always want the recipe 🙂  Serve it on white plates in pretty little stacks using a ring mold. 

 

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Packed with Antioxidants, Phytonutrients & Enzymes.

 

Make all your raw pasta dishes taste a whole lot better with perfect texture, by using my favorite tools:  a spiralizer (best for squash), a coconut noodler (great for squash, cucumber & coconut) and a julienne peeler (for carrots).

  

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Spicy Sesame Noodles are packed with Iron, Calcium and Protein

 

Enjoy this Living Foods rainbow of deliciousness & health!

 

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The vegetables we use are limited only by our imaginations!

 

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Carrots julienned using the julienne peeler.

 

Recipe for Spicy Sesame Noodles (2 large or 4 medium servings)

Ingredients:

Noodles

  • 2 large yellow zucchini (peel for more of a pasta feel- or leave peel on for added nutrition & color) or 2 large baby thai coconuts, or mixture of both
  • 1 small cucumber, peeled
  • 1 carrot
  • 1 red bell pepper
  • 2 scallions or a handful chives
  • small handful cilantro, coarsley chopped

Sauce

(This is a double recipe of sauce. Feel free to cut in in half.  Not having enough sauce for your noodles if your veg are larger than norm would be very sad. Simply store leftover in the fridge for soba noodles 2 days later.

  • 2/3 cup raw sesame butter (or cashew or almond butter)**
  • 4 Tbs low sodium tamari
  • 3 Tbs ume plum vinegar or rice wine vinegar
  • 2 -4 tsp garlic chile paste or my fav chili paste + 1 finely minced clove garlic
  • 1 tsp (or to taste) liquid stevia (or honey)
  • lime wedges
  • 1 -2 tsp sesame seeds for garnish (optional)

Method:

  1. Spiralize the yellow squash.  A coconut noodler is easiest for the cucumber- do not use the skin or seeds. A julienne peeler is best for the carrot.  Very thinly julienne cut the red bell pepper by hand.
  2. Add all the noodle ingredients (yellow squash thru cilantro) to a large mixing bowl.  Gently combine with clean hands  to incorporate.
  3. Combine the sauce ingredients together in a small bowl, whisking with the tines of a fork til smoothly integrated.
  4. Drizzle half (you can always add more later) the sauce over the noodles and toss gently to distribute. Add more to reach desired consistency if needed. Store extra in fridge for up to 2 days for use on more veggie noodles, soba noodles etc.
  5. Serve on white plates, to show off the colors, using a ring mold to make neat stacks.  
  6. Spritz each stack with a lime wedge.  If desired drizzle extra sauce over stacks & plate.  Garnish with sesame seeds or chopped cashews or almonds depending on the butter you used (optional).  Serve with chopsticks.  

**This recipe does not use peanut butter or peanuts because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, is associated with liver cancer and shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

Have you ever eaten at a Raw Vegan restaurant?  Where did you go?

Do you have a Raw Vegan restaurant in your area? Which one?

 

Wishing you a fantastic weekend!

All Love,

Juliane

 

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Tom Yum Soup

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Tom Yum Soup

 

Who's ready for an insanely delicous, 15 minute Thai recipe?

Enter:  Tom Yum Soup

This stealthy combination of silky-smooth coconut milk, lemongrass, shitakes, and ginger is rich and magical.  Papery-thin slivers of chicken drenched in vibrant, buttery broth deliver perfection in every spoonful.

A dish this simple- yet so complex, so incredibly delicious, is a keeper in my repertoire! Soul warming, refreshing and filling at the same time.  I’m obsessed

~ you will be too!

 

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Ingredients for Tom Yum Soup

 

Recipe for Tom Yum Soup (Serves 4)

Ingredients (substitute tofu & vegetable stock for vegetarian version)

  • 5 cups reduced sodium chicken stock
  • 1 stalk lemongrass thinly sliced into rounds
  • 1 inch piece fresh ginger root thinly sliced
  • 1 large clove garlic, minced
  • 1 tsp thinly sliced, fresh, medium-heat red chili pepper + slices for garnish (seed & devein for less heat)
  • 2 cooked pasture raised, chicken breasts, thinly sliced across the grain **(See Note below)
  • 1 ½ cups thinly sliced shitake mushrooms
  • 3/4 cup coconut milk (DON’T use light!)
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro + extra for garnish

 Method

  1. In a large pot combine first 5 ingredients (chicken stock through red chilies) and bring to a simmer for about 5 minutes.
  2. Add remaining ingredients and simmer 1 minute.
  3. Ladle into bowls adding extra fresh cilantro leaves & thinly sliced chili pepper for garnish.  Enjoy!
**For perfect, easy roast chicken breasts:  Preheat oven to 400F.  Spray heavy duty, rimmed baking sheet with grapeseed oil (or canola) spray.  Rub chicken breasts with a small amount of grapeseed (or canola) oil to coat and sprinkle with salt and pepper.  Roast for 30-35 minutes or until cooked through. Let rest for 10 minutes in order to let the juices redistribute into the meat- otherwise those beautiful juices will all run out onto your cutting board & you'll be left with dry meat & no flavor!

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Tom Yum Soup Simmering Away!

Questions of the day:

Do you have a favorite Thai dish?

What is your favorite cuisine?