Szechuan Snow Peas

makes 2-4 servings.
This spicy dish featuring sweet snow peas can also be made with sugar snap peas.

Ingredients:

4 cups fresh snow peas*
1 cup thinly julienned carrots
3 green onions, sliced diagonally
1 small clove garlic, crushed
2 tbsp raw sesame oil (or olive oil)
1 1/2 tbsp umeboshi plum vinegar (or apple cider vinegar)
2 tbsp nama shoyu
2 tsp raw honey (or agave nectar)
1 tsp coarsely ground Szechuan pepper (or some black pepper)
Cayenne pepper, to taste

Chinese Broccoli with Peanuts

In a salad bowl, add:
3 cups broccoli tops, chopped
1/4 cup raw jungle peanuts

In a blender, add.
1 hot pepper
1 clove garlic
2 tbsp olive oil
1/4 cup pine nuts
1/2 avocado
1 tbsp fresh lemon juice
1 tsp sea salt

Blend until creamy, pour over broccoli and peanuts. Let marinate for 45 minutes (or more) in the refrigerator.

Bon appétit!

Photo : Carmella de RFC

Vietnamese Spring Rolls

If you don’t feel like making the coconut wrappers, you can use the lettuce as wrappers.

Coconut Wrappers:

1 cup young coconut meat
1/2 cup coconut water
1/4 cup flax meal
Pinch of salt

Filling:

Butter lettuce
Cucumber, thinly sliced
Scallions, thinly sliced lengthwise
Bean sprouts
Starfruit, thinly sliced
Basil
Cilantro
Mint leaves