“Lo Mein” is translated from Chinese as “stirred noodles”. These zucchini ribbon noodles are stirred alright, but don’t expect them to look or taste like cooked. The analogy to the classical Chinese lo mein is created by the ginger flavor, sesame seeds, and taste and texture of shiitaki mushrooms.
Vegan & Raw Food Recipes with Ginger Root
In many parts of the country this soup, served slightly warm, will be very appropriate at this time of the year. Leftover soup can also double as a dip or salad dressing.
Fresh plums make a great base for sauce or salad dressing. Their sweet and lightly sour taste complements any neutral-flavor fruits and veggies.
The carrots and beets will wake up your taste buds in the morning, while the garlic and ginger will ensure you will be well protected from whatever “bug” happens to be floating around this time of year.
Kebabs are a fun way to eat vegetables for both kids and kids-at-heart. You can customize the vegetable selection based on your family’s preferences and seasonal availability.
Versatile soup from Paige K. Rideout.
These two recipes are rather versatile. Try crackers or “meat” balls instead of patties. Use the sauce as a salad dressing, dip for crackers and crudités, or as a sauce for lettuce wraps.
The taste of papaya merges with the taste of orange and beet root to pack an incredible amount of enzymes, vitamins, and antioxidants into this powerful juice.