Mieng Kham Salad
This is a re-creation of the flavors of a traditional Thai snack called Mieng Kham. The ginger, lime, roasted peanuts, roasted coconut, onion, shrimp and fish lemongrass sauce – sweet, salty, crunchy, zesty. Yum.
Ingredients
1-2 bunches of collard greens or spinach leaves
1/2 red onion
1 lime, unpeeled
3 inch piece of ginger
1/2 c raw peanuts
1/2 c shredded coconut
Directions
- Wash collard greens. Remove stem and cut leaves into 3″ squares.
- Roast peanuts in large pan over medium. Stir frequently until golden brown and fragrant. Remove from heat.
- Add shredded coconut and roast until fragrant.
- Dice the lime (unpeeled), ginger, onion, and shrimp 5. Assemble ingredients onto collard green square
Seaweed Salad
Ingredients
couple handfuls of dry seaweed, cut
2 carrots, shredded
1 cucumber, diced
1 inch ginger, finely grated
3 T rice or apple cider vinegar
1 T sesame oil
2 t honey
salt to taste
sesame seeds, garnish
scallions, garnish
Directions
- Soak dry seaweed in a bowl with water, for about 10-15 minutes.
- Combine and whisk together the rest of the ingredients in a small bowl.
- Drain the seaweed and squeeze out excess water with your hands.
- Toss the seaweed with the dressing. Garnish with sesame seeds and scallions.
This chilled cucumber avocado soup is rich in vital vitamins, antioxidants and live
enzymes. The juiciness from the cucumber, the creamy texture of the avocado and
yogurt and the brightness from the lemon is sure to keep you cool and your immune
system strong. The anti-inflammatory properties of parsley makes this a favorite
ingredient among green juice enthusiasts. Serve with your favorite sandwich.
2 large cucumbers, washed
2 avocados, peeled and pitted
1 1/2 cups water
1/2 cup plant based yogurt
1/2 lemon, juice and zest
sea salt/pepper to taste
parsley or other fresh herb for garnish
In a blender, combine cucumbers, avocado, water, yogurt, lemon and salt/pepper.
Mix until smooth. Chill and serve garnished with fresh parsley.