1 packet organic mung bean fettuccine, boiled (or more zucchini)
1 cup cherry tomatoes, halved
1/2 cup olives, sliced
Half bunch of chives, thinly sliced
1/2 cup fresh basil leaves
3/4 cup fresh baby spinach leaves
1 cup cashews, soaked in boiling water for 1 hour or overnight in cold water
1 cup spinach
3/4 cup filtered water
2 gloves garlic, crushed
1 lemon, juiced
2 tbs nutritional yeast
1 tbs pure maple
1 tsb organic olive oil
2 tsp mustard
1 tsp cumin
Pinch of cayenne (or more if you like spice)
Combine all ingredients in a large salad bowl.
Blend all ingredients in a food processor until smooth. Add to salad and mix through gently.
Serve into your Coconut Bowls and garnish with more chives and fresh basil!
Sophie Steevens is a mom of three beautiful boys. She creates amazing plant-based recipes fit for the whole family. Raw, plant-based food healed her autoimmune disease. To know more about Sophie and her family, please visit the links below.