sharing raw, vegan recipes and advice
A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
REFRESHING AND SWEET, THIS JUICE MAKES A MEAL!
Cream of tomato soup just like you get in a can!
Gorgeous, moreish sweet potato crisps from Living Cuisine by Renee Loux Underkoffler.
