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Ingredients (3 servings)
Salad:
1 lb bag of kelp noodles, rinsed
1 cup carrots, shredded
1 large zucchini
2 mangos
Sliced scallions, for garnish
Cilantro, optional, for garnish
Organic Extra Firm Tofu, optional, for extra protein

Dressing:
1 garlic clove, minced
1/2 cup plus unsalted peanut butter
1/2 lime
2 tbs low sodium soy sauce
1 tbs toasted sesame oil
1/4 tsp crushed chili flakes
1 tbs Sriracha
2 tbs water

Directions:
1. Rinse the kelp noodles in water and drain in a colander. Place in a large mixing bowl.
2. Spiralize the zucchini using the spiralizer or shred it. Place in a bowl with the kelp noodles
3. To slice the mango, cut down the wide side of each mango. Scoop away the flesh using a spoon and slice into thin strips. Run your knife along the thin side of the mango. Use your spoon again to scoop the flesh away from the skin, then slice the flesh into thin strips. Place the mango in the bowl with the kelp and zucchini noodles.
4. To prepare the dressing, whisk all dressing ingredients together in a medium bowl. Pour over the salad and toss to combine. The kelp noodles will soften in a couple minutes in the dressing. Garnish as desired, with scallions, chopped peanuts and cilantro

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材料 (3份):
沙拉：
1磅袋海帶面, 沖洗乾淨
1杯紅蘿蔔, 切絲
1 個意大利瓜
2 個芒果
切碎的蔥, 裝飾用
香菜, 可選, 裝飾用

醬汁：
1 瓣蒜, 切碎
1/2 杯無鹽花生醬
半個青檸
2 大匙低鈉醬油
1 大匙烤芝麻油
1/4 茶匙碎辣椒片
1 湯匙是拉差
2 大匙水

做法：
1.海帶面用水簡單沖洗一下, 然後放入濾鍋中瀝乾。放入一個大攪拌碗中。
2. 使用螺旋器將意大利瓜螺旋化, 或切絲。與海帶麵一起放入碗中
3. 將芒果切片, 切掉每個芒果的寬邊。用湯匙把果肉挖出來, 切成細條。把刀沿著芒果薄的一面劃過。再次用湯匙將果肉從皮上挖下來, 然後將果肉切成細條狀。將芒果與海帶和意大利瓜麵條一起放入碗中。
4. 準備調味料時, 將所有調味料成分放入一個中等大小的碗中攪拌。倒在沙拉上, 攪拌均勻。海帶麵條在調味料中幾分鐘後就會變軟。根據需要裝飾, 用蔥, 切碎的花生和香菜

Ingredients (1 serving):
1 cup kale chopped small
1/2 cup spinach small handful
1/2 cup roasted Beets diced
1/2 roasted sweet potato diced
1/2 avocado sliced
1/2 cup chickpeas canned
1/2 cup quinoa cooked

*Lemon Tahini Dressing
2 tbs tahini
1 tsp lemon juice
2 tbs water

Directions:
1. Place the kale and spinach as the base on your plate or in your bowl
2. Add the roasted beets, roasted sweet potato, avocado, chickpeas and quinoa to the bowl.
3. Top with lemon tahini Dressing
4. Mix all together and enjoy!

*Lemon Tahini Dressing
1. Combine tahini, lemon juice and water
2. Mix until smooth/creamy
Pour onto prepared bowl

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材料 (1份):
1 杯羽衣甘藍, 切碎
1/2 杯菠菜, 一小把
1/2 杯烤甜菜, 切丁
1/2 烤地瓜, 切丁
1/2 酪梨, 切片
1/2 杯低鹽鷹嘴豆鷹嘴豆
1/2 杯煮熟的藜麥

*檸檬芝麻醬
2 大匙芝麻醬
1 茶匙檸檬汁
2 大匙水

做法：
1. 將羽衣甘藍和菠菜當作底料放在盤子或碗中
2. 將烤甜菜、烤地瓜、酪梨、鷹嘴豆和藜麥放入碗中。
3. 上面撒上檸檬芝麻醬
4. 將所有內容混合在一起即可享用！

*檸檬芝麻醬
1. 將芝麻醬、檸檬汁和水混合
2. 攪拌至光滑
倒入準備好的碗中

Ingredients (4 servings):
2 cup organic tofu (super firm), cubed
2 cup tempeh, cubed
4 cups combo of snow peas, baby carrots and broccoli florets
1 cup quinoa or cauliflower rice (low carb option)
1 cup water
1/4 cup low sodium teriyaki sauce
1/2 tsp ground ginger
1/2 tsp garlic, minced
1 tbs sesame oil

Directions:
1. Preheat oven to 400°F.
2. Drain tofu, then cube. Cube the tempeh as well.
3. Bake tofu-tempeh: Place tofu and tempeh in a 9×13 dish, drizzle with 1/4 cup of low sodium teriyaki sauce, 1 tbs of sesame oil, and toss to coat. Bake for 20–25 min. Lower oven to 350°F.
4. Cook quinoa or rice per package directions (20–40 min depending on variety).
5. Steam vegetables using preferred method.
6. In the baking dish, move tofu and tempeh aside, add quinoa or rice, veggies, and most remaining sauce. Toss to combine.
7. Optionally bake at 350°F for 10–15 min to warm through.
8. Portion into bowls, top with remaining sauce. Enjoy!

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材料 (4份）：
2 杯有機豆腐 (超硬), 切塊
2 杯天貝, 切塊
4 杯荷蘭豆, 小胡蘿蔔和西蘭花的組合
1 杯藜麥或花椰菜米 (低碳水化合物選項）
1 杯水
1/4 杯低鈉照燒醬
1/2 茶匙薑末
1/2 茶匙大蒜, 切碎
1 大匙麻油

做法：
1. 將烤箱預熱至 400°F。
2.豆腐瀝乾水分, 切塊。把豆豉也切成方塊。
3. 烤豆腐豆豉：將豆腐和豆豉放入9×13的盤子中，淋上1低鈉照燒醬, 麻油, 切碎的蒜頭, 和薑蓉拌勻。烘烤 20-25 分鐘。將烤箱溫度降至 350°F。
4. 依照包裝說明煮藜麥或米 (20-40 分鐘, 視品種而定）。
5.用首選方法蒸蔬菜。
6. 在烤盤中, 將豆腐和天貝移到一邊, 加入藜麥或椰菜花飯, 蔬菜和大部分剩餘的醬汁。攪拌混合。
7. 可選擇在 350°F下烘烤 10-15 分鐘以熱透。
8. 盛入碗中，淋上剩餘的醬汁。享受！

Ingredients (4 servings):
Fried Rice:
2.5 tbs avocado oil
1 cup yellow onions, diced
3 cloves garlic, minced
1 tbs minced ginger
1 cup kimchi
2 cups brown rice
2 cup cauliflower rice
2 carrots, shredded
1 tbs sesame oil
2 scallions, sliced (separate the dark green parts from the light green and white parts)
black sesame seeds for topping

Fried Eggs:
1 tbs avocado oil, add more if necessary
4 large organic eggs

Directions:
1. In a wok or a large sauté pan, heat 1 1/2 tbs of avocado oil over medium-high to high heat.
2. Add the onions and cook until they start to turn translucent, about 2 to 3 minutes. Add the garlic and ginger and cook for 30 seconds to 1 minute, until they start to become fragrant. Add the kimchi and stir until heated through, about a minute. Add the rice, carrots and the light green and white parts of the scallions to the wok. Stir to combine everything.
3. Add the sesame oil, and stir until all the rice has been well coated with all the sauces.
4. Add the dark green parts of the scallion and stir everything again. Remove rice from heat.
5. In a separate pan, heat 1 tbs of avocado oil and fry up the 4 eggs.
6. Serve the rice with the fried eggs. Sprinkle some black sesame seeds on top.

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材料 (4份）：
炒飯：
2.5 大匙酪梨油
1 杯黃洋蔥, 切丁
3 瓣大蒜, 切碎
1 大匙薑末
1 杯泡菜
2 杯糙米
2 杯花椰菜米
2 根胡蘿蔔, 切絲
1 茶匙芝麻油
2 根蔥, 切片 (將深綠色部分與淺綠色和白色部分分開）
食材用黑芝麻

煎蛋：
1 湯匙酪梨油
4 顆大有機雞蛋

做法：
1. 在炒鍋或大炒鍋中, 以中火至高溫加熱 1.5 湯匙酪梨油。
2. 加入洋蔥, 煮約 2 至 3 分鐘, 直到洋蔥開始變成半透明。加入大蒜和薑, 煮 30 秒到 1 分鐘, 直到開始散發香味。加入泡菜, 攪拌至加熱, 約一分鐘。將米, 胡​​蘿蔔和蔥的淺綠色和白色部分加入鍋中。攪拌以混合所有東西。
3.加入香油, 攪拌至所有的米飯都沾上所有的醬汁。
4.加入蔥的深綠色部分, 再次攪拌。將米飯從火上移開。
5. 在另一個平底鍋中, 加熱 1 湯匙酪梨油, 煎 4 顆雞蛋。
6. 將米和煎蛋一起上桌。上面撒上一些黑芝麻。

Miso Carrot Soup features beta-carotene rich carrots, immune-boosting miso and ginger, and protein-packed tofu for a deliciously easy and healthy vegan soup recipe!

Ingredients (3 servings):
1 tbs sesame oil
7 cups carrots, peeled and chopped
1 large onion, diced
4 garlic cloves, minced
1.5 tbs ginger, finely grated
4 cups vegetable broth
1/4 cup organic reduced sodium miso paste
1.5 cup organic super firm tofu
1.5 sweet potato, peeled and chopped
Salt & cayenne pepper as garnish, to taste
Scallions, thinly sliced

Directions:
1. In a large pot, heat sesame oil over medium heat, add onion, carrots and sweet potatoes and sauté for 5 minutes until translucent. Add garlic and ginger, and cook for 1 more minute.
2. Add liquids, bring to a boil, cover, reduce heat, and simmer for 20 minutes until carrots and sweet potatoes are tender, stirring occasionally.
3. Let soup cool slightly. Add miso and puree using an immersion blender, food processor, or regular blender (in batches if needed).
4. Adjust seasoning with salt, cayenne pepper, more miso, or grated ginger as needed.
5. Serve the soup in bowls, topped with sliced tofu and scallions. Enjoy!

For more healthy recipe ideas visit our website blog.

Dive into the taste of summer with our Mediterranean-inspired lentil salad! 🌿 This easy-to-make recipe bursts with fresh, vibrant flavors, perfect for a refreshing meal. Ready in just 30 minutes, it’s both vegan and gluten-free. 🌱✨

Ingredients:
1 cup of dried lentols (Green, red, or black yields 2 1/2 cups cooked)
1 pint cherry or grape tomatoes, halved (about 2 cups)
1 English cucumber, diced (about 2 cups)
1 bell pepper (yellow or red), diced
1/4 cup red onion, finely diced
1 bunch flat-leaf parsley, chopped
1/4 to 1/2 cup fresh mint, chopped
2 garlic cloves, grated or minced
1/4 cup extra virgin olive oil
1 large lemon, zest and juice
1 tsp salt
1 tsp black pepper
2 tsps cumin

Directions:
1. Cook Lentils: Place lentils in a medium pot with 4 cups of water. Bring to a boil, then simmer, covered, until al dente (about 15 minutes). Drain and rinse in cold water.
2. Prepare Vegetables: While lentils are cooking, chop cucumbers, tomatoes, bell pepper, onion, mint, and parsley. Place them in a large bowl.
3. Combine Ingredients: Add cooled lentils to the bowl. Grate garlic over the bowl and add lemon zest, olive oil, salt, pepper, cumin, and lemon juice. Stir well to combine. Adjust salt and lemon to taste.
4. Let Sit and Serve: Store the salad in an airtight container in the refrigerator for up to 4 days. Taste and adjust seasoning before serving. Serve as is, or over a bed of dressed baby arugula. Enjoy!

Trimming the Tree with Taste🎄✨ A work of art that will please the palate as well as the eyes will elevate your festive spread. Featuring a variety of nuts, tofu, tempeh, berries, fruits, vegetables and a touch of festive spirit.