This raw veggie and cashew noodles recipe served with a delicious healthy sauce is the perfect light Monday night dinner!

SERVES 4 // COOK TIME 15 min

INGREDIENS
240g instant rice noodles
3 tbsp tamari sauce
2 tbsp olive oil
1½ tbsp honey, slightly warmed
Zest and juice of 1 lemon
Salt and pepper
4 carrots, peeled and cut into matchsticks
1 large broccoli, broken into small florets
250g portobellini mushrooms, sliced
150g raw cashews, chopped
Coriander, to garnish

METHOD
1. Place the noodles in a bowl of hot water to soften.
2. Combine the tamari, olive oil, honey, and lemon zest and juice, and season.
3. Drain the noodles and combine with the vegetables, cashews and sauce. Toss to coat.
4. Garnish with coriander, season and serve.

Nutritional content
Per 400g serving
2 695 kJ  // 16g protein
25g fat  // 76g carbohydrates
11g fibre  // 824 mg sodium

Say no to boring plain meals, and instead try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad!

The post Raw veggie and cashew noodles appeared first on MyKitchen.

Veggies pack their most powerful nutrients when they’re raw, which is why we kept it all fresh in this raw veg and quinoa salad with spicy peanut sauce.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the spicy peanut sauce
½ cup peanuts
2 garlic cloves, diced
1 tbsp coconut sugar
1 cup hot water
½ tbsp gluten-free soy sauce
½ tbsp lime juice
¼ tsp red pepper flakes
For the quinoa salad
100 g greens beans, trimmed and halved
⅔  cup shredded red cabbage
½ red pepper, julienned
2 carrots, julienned
½ cup quinoa, rinsed and cooked
4 poached eggs

METHOD
For the spicy peanut sauce
1. In a food processor, blend together the peanuts, garlic and coconut sugar until just combined.
2. Add water, soy sauce, lime juice and red pepper flakes. Blend until the sauce is smooth. If it is too thick, add more water until the desired consistency is obtained.
For the quinoa salad
1. Steam the vegetables for 3–5 minutes, until just tender.
2. Toss together the quinoa and vegetables. Top with a poached egg and spicy peanut sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Raw veg is not just for salads! This grilled chicken breast with raw veg salsa is just as appetising.

The post Raw vegetable and quinoa salad with spicy peanut sauce appeared first on MyKitchen.

This raw veggie salad is beefed up with raw, unsalted cashews. They’re high in monosaturated fatty acids, which are good for your heart; as well as zinc and selenium, which are both powerful antioxidants.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
240g instant rice noodles
3 tbsp tamari sauce
2 tbsp olive oil
1½ tbsp honey, slightly warmed
Zest and juice of 1 lemon
Salt and pepper
4 carrots, peeled and cut into matchsticks
1 large broccoli, broken into small florets
250g portobellini mushrooms, sliced
150g raw cashews, chopped
Coriander, to garnish

METHOD
1. Place the noodles in a bowl of hot water to soften.
2. Combine the tamari, olive oil, honey, and lemon zest and juice, and season.
3. Drain the noodles and combine with the vegetables, cashews and sauce. Toss to coat.
4. Garnish with coriander, season and serve.

The post Raw veggie salad with cashews and noodles appeared first on MyKitchen.