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I recently made the switch over to a plant-based diet and was happy to watch ten lbs fall off of me in just three weeks. My goal is to stick to eating 80% raw and 20% vegan (or cooked) food. I’ll be sharing some flavorful and healthy recipes with you along the way. This recipe is from Executive Chef, Ken Blue, from Hippocrates Health Institute. Enjoy!

INGREDIENTS: (Yields 4 Servings)

• 1 1/2 Cups Spiralized Purple Top Turnips OR Spiralized Zucchini Noodles
• 2 Cups Bean Sprouts
• 1/3 Cup Almond Ginger Dressing (See Recipe Below)
• 1/4 Cup Chopped Dehydrated Almonds (OR Raw Almonds if you don’t have a dehydrator)
• 1/3 Cup Thinly Sliced Scallions
• 1 Tbsp. Braggs Liquid Aminos OR Namo Shoya
• Optional: Spiralized Carrots and/or Thinly Sliced Red Bell Pepper for Garnish

METHOD:

1. In a bowl, combine the turnip OR zucchini noodles and scallions
2. Toss the Almond Ginger Dressing with the noodles and scallions
3. Add the bean sprouts and mix again
4. Add the chopped almonds and mix again
5. Add Braggs or Namo Soya to taste
6. Plate and garnish with additional bean sprouts, scallions, and almonds

ALMOND GINGER DRESSING INGREDIENTS: Yields 4 Cups (I freeze half for later use, but you could also just cut the recipe in half).

• 2 Cups Chopped Red Bell Pepper
• 1 Cup Raw Almond Butter (Regular Almond Butter is also ok)
• 1/2 Cup Chopped Scallions
• 1/4 Cup Chopped Red Beet
• Cayenne to Taste
• Optional: 1 Tsp. Kelp Powder (this can be difficult to find, so I omitted it)
• 1 1/2 Clove Garlic
• 2 Tbsp. Chopped Ginger
• 1/2 Tbsp. Fresh Lemon Juice

1. In a blender combine all ingredients. Blend well and season to taste: