Buckwheat Asian Salad with Peanut Sauce

A wheat-free pasta alternative

Ingredients

• 8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )

• 1/2 red pepper julienned

• 1 cup shredded Napa cabbage and purple cabbage

• 1/2 zucchini julienned

• 1 cup chopped romaine hearts

• 1/4 cup sunflower sprouts

• 2 tbsp. of toasted sesame seeds

• 1 scallion

• 1 tbsp of chopped parsley

• 1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)

Peanut Sauce

1/4 cup of peanut butter

3 tbsp of rice vinegar

2 tbsp low sodium soy sauce or GF tamari

1/2 tsp sriracha

1/2 tsp grated ginger

1/4 tsp maple syrup

1-3 tbsp water

Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.

Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated

Instructions

• Cook the noodles according to package. Do not over cook.

• Strain and rinse with cool water.

• Dry seaweed gently on a paper towel and add to noodles.

• Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.

• Top with sunflower sprouts and sesame seeds, parsley, and scallions.

Asian Watercress Salad

Serves 4

INGREDIENTS

• 1 bunch washed watercress

• 1 cup grated carrots

• 1 cup baked tofu

• 1-1/2 tablespoons toasted sesame oil

• ⅔ tablespoons plum vinegar or other vinegar

METHOD

1. Tear watercress into desired size pieces

2. Mix with carrots in a salad bowl

3. Drizzle sesame oil and vinegar over salad and toss

4. Dice tofu into bite-size strips

5. Serve in individual salad bowls, sprinkle tofu on top of each and serve

Protein Packed Salad

  A high protein packed meal that will be sure to keep you going for hours.

Ingredients

• 1 cup of well chopped ( massaged) raw curly kale

• ½ cup lightly steamed brussel sprouts ( sliced thin) or raw ( optional)

• ½- 1 cup of organic canned chickpeas

• 1 cup cooked quinoa ( Tricolor or regular )

• ½ cup of your favorite salad greens ( arugula, spring mix, romaine)

• ¼ cup of dried cranberries

• 2 Tbsp dressing of choice ( olive oil, lemon and salt id delicious)

Instructions

1. Mix in a medium-size bowl the kale, quinoa, greens, chickpeas and brussel sprouts. Toss with dressing.

2. Sprinkle the dried cranberries on top.

Enjoy!