lunch
People often look at me with envy…. What do you have in your lunch now? And I will admit, my lunches do tend to look a little more spectacular than your average cheese sandwich. I usually make my lunches the evening before. It saves time and guarantees I eat nutritious food during busy days. The lunch recipes in this book can also be eaten as dinner. I’ll often make a salad for dinner, for example, and take the leftovers with me for lunch the next day.
◁ Beet Soup in a Jar
This is really a gazpacho made with beets. This soup is served cold, so it’s perfect for taking with you in a jar or bottle—just don’t forget your spoon! The best way to eat it, though, is with a slice of Fennel Loaf.
PREPARATION TIME
30 minutes
INGREDIENTS
(serves 2 [makes about 1 quart, or 1 liter])
* 5 raw beets (a little more than 1 pound, or 500 g total), rinsed well
* 1 apple
* 1 small onion
* 1 clove garlic
* 2 teaspoons Veggie Powder Mix
* 1 small handful fresh oregano leaves
* 1 teaspoon ground cinnamon
* Pinch salt
* About 2 tablespoons (2/3 ounce, or 18.75 g) fresh goat cheese or a small handful of feta cheese
KEEPS FOR
2 to 3 days in the fridge
SUPPLIES
blender; 2 jars or bottles (16 fluid ounces, or 500 ml) with tight-fitting lids
Method You don’t need to peel the beets, just leave them whole. Boil them in abundant water for about 20 minutes, or until fully cooked. Test for doneness by inserting a thin knife into the beets. If the knife slides out easily the beets are cooked. Drain the beets, let cool, and chop them into small pieces.
Clean and chop the apple, onion, and garlic and transfer them to the blender. Add 27 fluid ounces (800 ml) water, the veggie powder mix, oregano, cinnamon, salt, and the cooked beets to the blender as well. Process into a smooth soup and pour the soup into 2 jars or bottles and stir the goat cheese into each one (or sprinkle with feta).
You can eat this soup warm, of course. Just transfer the soup from the blender to a saucepan and heat it on low. Just don’t let it boil, as boiling destroys some of the nutrients this soup naturally contains.
◁ Sauerkraut Tart
Sauerkraut, or fermented cabbage, is hyper healthy. And it’s not only something you serve with mashed potatoes—you can make a tart out of it! Make this ahead of time, on the weekend, so you can grab a big slice for lunch during the week. It’ll keep you feeling sour… (I mean sweet!) all week long.
PREPARATION TIME
20 minutes
BAKING TIME
35 minutes
TOTAL TIME
just under 1 hour
INGREDIENTS
(makes 1 tart)
* 31/2 ounces (100 g) raisins
* 21/4 pounds (1 kg) sweet potatoes, peeled and chopped into equal-size pieces
* 1 medium-size onion, finely chopped
* Coconut oil or ghee, for frying and greasing the pan
* 3 eggs
* 14 ounces (400 g) sauerkraut, drained
* 7 ounces (200 g) oat flour
* Small handful fresh thyme leaves, finely chopped
* Freshly ground black pepper, to taste
* 51/3 ounces (150 g) feta cheese
* 2 to 3 tablespoons (18 to 27 g) sunflower seeds
KEEPS FOR
4 days in the fridge; can also be frozen
SUPPLIES
tart or quiche pan (11 inches, or 28 cm), greased
Method Soak the raisins in a bowl of boiling water for about 15 minutes. Boil the sweet potatoes in ample water for about 15 minutes, or until fully cooked. Drain and let cool. Meanwhile, sauté the onion with a spoonful of coconut oil in a frying pan until translucent.
Preheat the oven to 350°F (180°C). Beat the eggs until fluffy in a large mixing bowl. Mash the cooked sweet potatoes. Drain the raisins. In the bowl with the beaten eggs, combine the raisins, mashed sweet potatoes, sauerkraut, oat flour, onion, thyme, and pepper. Crumble half the feta into the bowl and stir well to combine. Transfer to the greased tart pan and crumble the rest of the feta over the top. Sprinkle with sunflower seeds and place in the preheated oven for about 35 minutes.
Tip: Also delicious with smoked salmon added for extra protein!
◁ Mint-Pomegranate Salad
Pomegranate = power fruit. The seeds are deliciously sweet and sour, full of antioxidants and vitamins, and are even known to be an aphrodisiac… ooh la la! The combination here with mint leaves makes this the perfect light lunch on a warm day.
PREPARATION TIME
30 minutes plus cooling
INGREDIENTS
(serves 2 to 3)
* 41/4 ounces (120 g) millet
* 1 teaspoon Veggie Powder Mix
* Scant 4 cups (22/3 ounces, or 75 g) arugula
* 1 pomegranate, halved, seeds removed (see Tip)
* About 11/2 tablespoons (1/3 ounce, or 10 g) fresh mint leaves, finely chopped
* Small handful roasted almonds
* 1/2 teaspoon freshly ground black pepper
KEEPS FOR
2 days in the fridge
SUPPLIES
fine-mesh sieve
Method Rinse the millet in a fine-mesh sieve and drain completely. Bring 10 fluid ounces (300 ml) water to a boil in a large pan. Add the millet and simmer for 20 minutes until al dente. Drain the cooked millet using the sieve and transfer to a large bowl. Stir in the veggie powder mix and let cool. Combine all the ingredients in a to-go container, except the dressing, and refrigerate. Pour a bit of the cashew dressing into a separate jar to take with.
Tip: Give the pomegranate’s skin a good whack using a ladle before slicing it in half. This helps loosen the seeds.
◁ Celeriac Soup
This flavorful soup is ready in no time. I will usually have this soup for dinner and take the leftovers with me for lunch the next day. This soup is even better cold, so it’s ideal for taking on the go!
PREPARATION TIME
30 minutes
INGREDIENTS
(serves 3 to 4)
* Coconut oil or ghee, for frying
* 1 medium-size onion, finely chopped
* 2 cloves garlic, finely chopped
* 171/2 ounces (500 g) celeriac, peeled and finely chopped
* 2 teaspoons Veggie Powder Mix
* 15 fluid ounces (450 ml) coconut milk
* 9 ounces (250 g) sweet potatoes, scrubbed clean and finely chopped
* Salt and freshly ground black pepper, to taste
* Pinch ground cardamom
* 7 ounces (200 g) mushrooms, finely chopped
* 13/4 ounces (50 g) sundried tomatoes
* 3 tablespoons (9 g) finely chopped fresh chives, plus more for garnish
* Tamari (optional)
KEEPS FOR
a maximum of 3 days in the fridge
SUPPLIES
blender
Method Melt some coconut oil in a large pan. Sauté the onion until glassy, adding the garlic and celeriac after about 1 minute. Gently sauté the mixture for 10 minutes.
Stir in 25 fluid ounces (750 ml) water, the veggie powder mix, coconut milk, sweet potatoes, and herbs. Bring to a boil and simmer for about 15 minutes until the vegetables are cooked.
Meanwhile, sauté the mushrooms in a spoonful of coconut oil in a small frying pan.
Transfer the soup to a blender, add the sundried tomatoes, blend, and pour into bowls. Garnish the soup with the sautéed mushrooms and sprinkle with the chives. Season to taste with tamari (if using).
◁ Cauliflower Couscous
You taste couscous, but you’re eating… cauliflower? By using vegetables in place of grains, you’ll keep this dish light, but it’ll still give you the same boost. The secret to this recipe? A night in the fridge makes this dish taste even better.
PREPARATION TIME
30 minutes
INGREDIENTS
(serves 2)
* 101/2 ounces (300 g) chicken breast
* 1 teaspoon curry powder
* Salt and freshly ground black pepper, to taste
* 1 large head cauliflower
* Coconut oil or ghee, for frying
* 1 medium-size onion, finely chopped
* 2 cloves garlic, finely chopped
* 1 bell pepper, any color, finely chopped
* 7 ounces (200 g) mixed mushrooms, finely chopped
* 1 teaspoon ground ginger
* 11/2 teaspoons Red Curry Paste
* 2 teaspoons tamari
* 2 eggs
* Large handful fresh baby spinach
* Small handful roasted almonds
* Bit of feta cheese (optional)
KEEPS FOR
2 days in the fridge
SUPPLIES
food processor; large wok
Method Slice the chicken breast into cubes or strips and toss them in the curry powder and a bit of salt and pepper. Remove the cauliflower stalk and transfer the florets to the food processor. Process for about 30 seconds until the cauliflower has the texture of rice. Don’t process too long—the cauliflower should be fluffy, not soupy.
Heat a bit of coconut oil in the wok. Sauté the onion, adding the garlic after about 1 minute. Then add the chicken, sauté for 1 minute, and add the bell pepper, mushrooms, ginger, curry paste, and tamari. Toss to combine and continue cooking until the chicken is done.
Add the cauliflower and sauté with the other ingredients for a couple of minutes. Make a well in the cauliflower couscous and break the eggs into the well. Stir the eggs into the couscous until they have solidified. Finally, add the spinach. Remove from the heat, sprinkle with the almonds, and crumble a bit of feta over top (if using). Done and done!
Tip: Would you rather make this a vegetarian dish? Just replace the chicken with feta.
◁ Summer Quiche
The great thing about quiche is you can experiment with it endlessly. You can throw in whatever you have lying around and a single quiche will get you through several days. I went a bit crazy with greens in this summer version and made it ultra-light sans crust.
PREPARATION TIME
10 minutes
BAKING TIME
30 t0 35 minutes
TOTAL TIME
about 40 minutes
INGREDIENTS
(makes 1 quiche)
* Coconut oil or ghee, for greasing the dish
* 1/3 cup (13/4 ounces, or 50 g) fresh or frozen peas
* 5 eggs
* 4 cups (41/4 ounces, or 120 g) fresh spinach, roughly chopped
* 31/2 ounces (100 g) quinoa flakes or whole oats
* 1 large onion, finely chopped
* 2 cloves garlic, finely chopped
* Small handful fresh thyme leaves, finely chopped, or 1 teaspoon dried
* Small handful fresh oregano leaves, finely chopped, or 1 teaspoon dried
* 1 teaspoon tamari
* Pinch salt
* Pinch freshly ground black pepper
* About 41/2 ounces (125 g) soft goat cheese
KEEPS FOR
3 days in the fridge
SUPPLIES
small round ovenproof dish (8 inches, or 20 cm), greased
Method Preheat the oven to 350°F (180°C). Boil the peas for 2 minutes, transfer to a sieve, and rinse with cold water. Drain completely. Beat the eggs in a large bowl and add all the ingredients, except the goat cheese. Stir well and pour into the prepared baking dish. Place dollops of goat cheese on top. Place the dish in the preheated oven and bake for 30 to 35 minutes.
Mini Frittatas photo shown here
For the past little while, I’ve been making frittatas with whatever leftovers I happen to have on hand, but, to be honest, I like these mini-versions so much more. And because they’re so petit, it’s easy to take them with you in your lunch box.
PREPARATION TIME
10 minutes
BAKING TIME
30 minutes
TOTAL TIME
40 minutes
INGREDIENTS
(makes 6 mini frittatas)
* 1 clove garlic, finely chopped
* 1 small onion, finely chopped
* Coconut oil or ghee, for frying
* 6 eggs
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt
* About 1/3 cup (7/10 ounce, or 20 g) kale, rinsed and chopped
* 11/2 ounces (40 g) feta cheese
* Red pepper flakes, to taste (optional)
KEEPS FOR
1 week in the fridge
SUPPLIES
muffin tin with at least 6 forms
Method Preheat the oven to 350°F (180°C). Sauté the garlic and onion for a few minutes in a frying pan with a bit of coconut oil.
Whisk the eggs until fluffy. Stir in the pepper, cumin, and salt. Divide the kale across the 6 muffin forms. Add some of the feta and sautéed onion and garlic to each form. Top with the beaten eggs. Sprinkle each mini frittata with red pepper flakes (if using). Place the frittatas in the preheated oven and bake for 30 minutes. Enjoy these delicious items for 6 days. Tasty with a salad or soup for lunch.
Avocado Soup photo shown here
Thanks to the avocado, this dish packs more healthy fats and nutrients than your average soup. Pour it into two jars, take one with you, and keep the other in the fridge for another day. Delicious with a slice of bread or crackers for dipping.
PREPARATION TIME
15 minutes
INGREDIENTS
(makes about 1 quart [1 liter])
* 1/2 lime
* Splash extra-virgin olive oil
* 3 avocados, peeled and pitted
* 1/2 cucumber
* 1 clove garlic
* 4 teaspoons (about 12 g) Veggie Powder Mix
* Small handful fresh baby spinach
* Small handful fresh cilantro leaves
* 1 tablespoon fresh thyme leaves
* 1 teaspoon salt
* 1/2 teaspoon Cajun spices
* Pinch freshly ground black pepper
* Pinch ground cumin
* 4 vine-ripened tomatoes
* 1/2 cup (75 g) feta cheese
KEEPS FOR
2 days in the fridge
SUPPLIES
blender; 2 jars (16 fluid ounces, or 475 ml) with tight-fitting lids
Method Squeeze the lime into the blender and add the remaining ingredients—except the tomatoes and feta—along with 10 fluid ounces (300 ml) water. Purée until creamy.
Pour into the 2 jars. Slice the tomatoes into small pieces and sprinkle over each portion of soup. Crumble some feta into each jar as well. Enjoy!
Tip: Don’t love cilantro? Try fresh flat-leaf parsley.
◁ Gado Gado
This one is for my sweetest Indonesian friend. Voilà! A mix-mix dish with a surprising twist. Take it with you in a to-go container, sauce packed separately, a quarter lime on the side…. A delicious, healthy lunch just about anywhere. Guaranteed.
PREPARATION TIME
about 45 minutes
INGREDIENTS
(serves 2)
* Coconut oil or ghee, for frying
* 1 (101/2-ounce, or 300 g) chicken breast
* About 2/3 cup (41/4 ounces, or 120 g) brown rice (I prefer basmati)
* 1 teaspoon Veggie Powder Mix
* 9 ounces (250 g) green beans
* 7 ounces (200 g) red cabbage
* 1/2 cucumber
* 51/3 ounces (150 g) shiitake mushrooms
* 1/4 head napa cabbage
* Large handful bean sprouts
* 1 large carrot (7 ounces, or 200 g)
* 1 lime, quartered
KEEPS FOR
2 days in the fridge
SUPPLIES
spiralizer or vegetable peeler
Method Heat the coconut oil in a frying pan over low heat and cook the chicken breast, whole. Once cooked, pull the chicken meat apart using two forks and set it aside. Cook the brown rice according to the package directions, drain, and stir in the veggie powder mix. Clean all the vegetables. Boil the green beans for about 10 minutes, drain, rinse with cold water, and drain again. Slice the red cabbage, napa cabbage, cucumber, and shiitakes into thin strips. Sauté the shiitakes for 2 minutes on high heat in a bit of coconut oil. Slice the carrot using the spiralizer. Divide the vegetables between 2 to-go containers, placing the lime quarters on the side. Take the almond sauce with you in a separate container.
Tip: Would you prefer this to be vegetarian? Replace the chicken with a hard-boiled egg.
◁ Rainbow Noodle Salad with Almond Dressing
Color = healthy—at least when it’s natural. This salad is a color explosion on your plate and a vitamin explosion for your body. I discovered this salad in Australia and I’m reminded of that inspiring trip every time I make it.
PREPARATION TIME
25 minutes
INGREDIENTS
(serves 2)
* 31/2 ounces (100 g) rice noodles, preferably brown
* About 11/2 tablespoons (1/3 ounce, or 10 g) fresh mint leaves
* 1 small red onion
* 41/4 ounces (120 g) shiitake mushrooms or brown mushrooms
* 1 yellow bell pepper
* Coconut oil or ghee, for frying
* 1 large carrot
* 1 avocado
* Small handful bean sprouts
* 2 cups (about 2 ounces, or 60 g) fresh baby spinach
* 1 tablespoon (8 g) sesame seeds
* 1 lime, for sprinkling on the salad
KEEPS FOR
2 days in the fridge
SUPPLIES
colander; spiralizer or vegetable peeler
Method Bring a large pot of water to a boil. Add the rice noodles, pushing them into the pot until submerged. Return to a boil and cook for 5 to 6 minutes. Transfer to a colander, rinse with cold water, and drain fully.
Meanwhile, clean the vegetables and finely chop the mint, red onion, shiitakes, and bell pepper. Sauté the shiitakes for 2 minutes in a bit of coconut oil in a frying pan, remove from the heat, and let cool. Slice the carrot using the spiralizer.
Arrange the cooked noodles and all the vegetables in neat, color-specific rows in a to-go container and sprinkle with sesame seeds. Store the almond dressing separately, with the lime. Dress the salad just before you eat it and squeeze a little lime juice over top.
◁ Salmon-Quinoa Salad
This salad is full of good fats and protein and is an ideal pre- or post- workout meal. It’s also fantastic on a busy workday when you need an extra energy boost. The fish herb mix is homemade, too. I usually make one big batch of it at a time.
PREPARATION TIME
40 minutes
INGREDIENTS
(serves 2 to 3)
* 41/4 ounces (120 g) quinoa
* 101/2 ounces (300 g) wild salmon fillet, cubed
* 2 teaspoons Fish Herb Mix
* 2 teaspoons coconut oil, plus more, melted, for marinating the salmon
* 7 ounces (200 g) mushrooms
* 3 vine-ripened tomatoes
* 51/3 ounces (150 g) snap peas
* 1 zucchini
* Small handful fresh basil leaves
KEEPS FOR
2 days in the fridge
SUPPLIES
spiralizer or vegetable peeler; jar with a tight-fitting lid
Method Rinse the quinoa well, cook it according to the package directions, drain, and let cool. Marinate the salmon cubes in the fish herb mix and a bit of melted coconut oil. Meanwhile, clean the vegetables and finely chop the mushrooms and tomatoes. Melt the coconut oil in a frying pan and cook the salmon fully. Add the chopped vegetables and snap peas and sauté alongside the salmon, stirring occasionally. Let cool.
Slice the zucchini using the spiralizer. Place everything in the fridge. The next day, place the salad in the jar, in layers, top with a bit of basil, and take the dressing with you on the side.
◁ Spring Rolls with Chicken and The Best Dip Ever
With these rolls, the old adage—practice makes perfect—really does apply. Once you get good at making these, you’ll have a fantastic-looking lunch, two days in a row. Take the dip with you in a separate container (with a tight-fitting lid!).
PREPARATION TIME
40 minutes
INGREDIENTS
(makes 6 spring rolls)
* 6 napa cabbage leaves or iceberg lettuce leaves
* 1 tablespoon (14 g) coconut oil
* 1 (14-ounce, or 400 g) chicken breast
* 1 clove garlic, minced
* 1 teaspoon tamari
* 6 edible rice paper sheets
* 1 teaspoon fresh mint leaves, finely chopped
* 11/3 cups (20 g) fresh cilantro leaves
* 31/2 ounces (100 g) red bell pepper, sliced into thin strips
* 41/4 ounces (120 g) carrot, sliced into thin strips
* 31/2 ounces (100 g) cucumber, sliced into thin strips
* 1 tablespoon (8 g) sesame seeds
KEEPS FOR
2 days in the fridge
SUPPLIES
paper towels; clean tea towel
Method Rinse the cabbage or iceberg lettuce leaves and dry using paper towels. Heat the coconut oil in a frying pan and cook the chicken breast, whole. Once cooked, use two forks to pull the meat apart while it’s warm. Sprinkle the chicken with the garlic and tamari and let cool.
Once the chicken cools, wet the rice paper sheets, one by one, in a large bowl of lukewarm water. Shake off the excess water and lay the sheets on a clean surface, such as a damp, clean tea towel on the counter or on a marble cutting board. Place one-sixth of the ingredients on one half of a rice paper sheet, starting with the mint, then a cabbage or lettuce leaf, chicken, a few cilantro leaves, bell pepper, carrot, cucumber, and some sesame seeds. Fold the roll in half and fold both sides inward, toward the middle. Roll the sheet up fully—tightly but carefully. Repeat with the remaining 5 sheets and ingredients. Place the spring rolls in a to-go container. And don’t forget the dip!
◁ Sushi on the Go
Making sushi is less work than you think. If you’re going to take the time to make it, make enough for a couple of days. This veggie sushi is also great for sharing at a picnic or a party.
PREPARATION TIME
11/2 hours
INGREDIENTS
(makes 4 sushi rolls)
* About 11/4 cups (81/2 ounces, or 240 g) short-grain brown rice
* 2 tablespoons (30 ml) tamari
* 1/2 bell pepper, any color
* 1 avocado, peeled and pitted
* Small handful fresh basil leaves
* 7 ounces (200 g) carrot
* 4 nori sheets
* 4 small handfuls alfalfa sprouts
* 4 teaspoons sesame seeds
* Salt, to taste
KEEPS FOR
a maximum of 2 days in the fridge
SUPPLIES
bamboo rolling mat (optional)
Method Rinse the rice well in a sieve and let it drain for 10 minutes. Bring 10 fluid ounces (300 ml) water to a rolling boil and add the rice. Cook the rice according to the package instructions. Check to see if the rice is done and all the moisture has been absorbed. Add a splash of hot water if the rice is still not cooked and the pan is getting dry. Once cooked, stir the tamari into the rice and let cool fully. Speed this process up by giving the rice a careful stir every now and then.
Rinse the vegetables. Slice the bell pepper and the avocado into thin strips. Chop the basil into ribbons and grate the carrot. Spoon one-fourth of the rice on 1 nori sheet, spreading it evenly across the sheet, but leaving 11/2 to 2 inches (4 to 5 cm) free of rice on one end. Lay strips of bell pepper, avocado, and grated carrot along the entire width of the nori sheet. Place some basil, alfalfa, sesame seeds, and a bit of salt on top of the vegetables. Roll the nori sheet tightly by hand or using your bamboo rolling mat. Wet the rice-free edge of the nori sheet and press it down to seal it.
Using a very sharp knife, slice the roll into pieces. Transfer to a storage container. Repeat with the remaining nori sheets and ingredients. Serve the sushi rolls with the dip.
◁ Buckwheat Noodle Salad
Soba noodles are made from buckwheat, a seed full of amino acids, and therefore a complete protein source. Plus, your body can easily digest it. The fish and soy sauce in this recipe give it a nice Asian touch.
PRE-PREPARATION TIME
about 30 minutes
PREPARATION TIME
10 minutes
TOTAL TIME
40 minutes
INGREDIENTS
(serves 3)
* 9 ounces (250 g) green beans
* 51/3 ounces (150 g) soba noodles (buckwheat)
* 9 ounces (250 g) cod fillet
* Juice of 1/2 lime
* Salt and freshly ground black pepper, to taste
* 1/2 teaspoon ground turmeric
* Coconut oil or ghee, for frying
* 1 small onion, finely chopped
* 1 clove garlic, finely chopped
* 4 scallions, finely chopped
* 2 inches (5 cm) fresh ginger, finely chopped
* 101/2 ounces (300 g) shiitake mushrooms, thinly sliced
* 6 tablespoons plus 2 teaspoons (100 ml) coconut milk
* 1 teaspoon Veggie Powder Mix
* 2 tablespoons (30 ml) tamari
* Pinch cayenne pepper
* Small handful bean sprouts
KEEPS FOR
2 days in the fridge
SUPPLIES
grill pan; food processor
Method Clean the green beans and cook them in boiling water until al dente. Drain. Cook the soba noodles in a pot of boiling water as well. Drain and transfer the cooked noodles to a sieve and rinse with cold water.
Heat the grill pan. Rub the cod with lime juice, salt, pepper, and turmeric. Grill the fish for 10 minutes, turning it carefully after 5 minutes. Heat 1 teaspoon coconut oil in a frying pan and sauté the onion, garlic, scallions, ginger, and mushrooms for 1 to 2 minutes. Stir in the coconut milk, veggie powder mix, tamari, cayenne, and green beans. Simmer for a few minutes, stirring occasionally.
Add the drained noodles, toss to combine, and transfer to a bowl. Place the fish on top of the noodles and vegetables and sprinkle with bean sprouts.
◁ Macadamia Pasta
The flavor combination produced by the nuts, basil, and acidic lime juice is amazing. This lunchtime pasta might just be my very favorite! And, after eating it, I’m always nicely satisfied and ready to take on the afternoon.
PREPARATION TIME
25 minutes
INGREDIENTS
(serves 2)
* 31/2 ounces (100 g) peas, freshly shelled or frozen
* 51/3 ounces (150 g) snap peas
* About 41/2 ounces (125 g) black rice noodles
* 1 tablespoon (15 ml) fresh lime juice
* 1 tablespoon (15 g) tahini
* 2 teaspoons apple cider vinegar
* 1 teaspoon extra-virgin olive oil
* 1 avocado, peeled and pitted
* 1 tablespoon (7 g) hemp seeds
* About 1 cup (22/3 ounces, or 75 g) mixed salad greens
* Salt, to taste
* 3 tablespoons (about 120 g) Macadamia Pesto
KEEPS FOR
2 days in the fridge in an airtight container
Method Bring a large pot of water to a boil and cook the peas and snap peas for about 3 minutes until al dente. Drain in a colander, rinse with cold water, and let drain fully.
Bring another pot of water to a boil and cook the rice noodles until done, about 6 minutes (or according to package instructions), until soft, but not falling apart. Have a bowl of ice-cold water ready on the counter so you can transfer the noodles into the bowl after draining to stop the cooking process. Drain in a colander once again.
Make the tahini dressing by combining the lime juice, tahini, apple cider vinegar, and olive oil in a small jar with a tight-fitting lid. Chop the avocado into cubes. Place the drained rice noodles in a salad bowl and top with the peas, snap peas, and avocado.
Sprinkle with hemp seeds and take the salad to go with the dressing and macadamia pesto on the side.
Tip: Can’t find black rice noodles? Just use another whole-grain variety!