Carrot Ginger Dressing/Dip

Grocery List

1 large carrot, peeled + roughly chopped
1 large shallot, peeled + roughly chopped
2 TBS ginger (freshly chopped or ginger juice)
1 TBS sweet white miso
2 TBS rice wine vinegar
1 TBS roasted sesame seed oil
1/4 C grapeseed oil
2 TBS water

Pulse the carrots, shallots + ginger pieces in a food processor (or blender) until finely chopped. Scrape down the sides + add miso, vinegar and sesame seed oil. Whiz together and while it’s blending, slowly add grapeseed oil + water.

Drizzle on any salad and eat as a dip for fresh veggies. Easy peasy.

A nice juice to open up the first four chakras. I added more orange colors to the mix since my second chakra tends to be weak or closed.

Ingredients:
2 red apples
2 carrots
2 oranges
1 lemon
kale
ginger
1 tablespoon of chia seeds (added after juicing)

Today’s lunch:

Salad-
Kale
Cabbage
Mushrooms
Snow Peas
Edamame
Red Bell Pepper
Red Onion
Cashews

Dressing-
Carrot puree
Pear Juice
Peach Juice
Ginger Puree
Tamari
Rice Wine Vinegar
Apple Cider Vinegar
Sesame Seeds

Ginger Soba Noodles

12oz. soba noodles
Ginger Dressing:
1 tablespoon freshly grated fresh ginger
1 tsp toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup chopped white onion
1 teaspoon mirin (optional)
2 teaspoons brown sugar
1/2 tsp salt, plus more to taste
3 tablespoons rice vinegar
1 celery stalk chopped
1/3 cup sunflower oil
3 tablespoons of chopped tarragon, plus more to taste
A few big handfuls of cubed tofu, pan-fried or baked until golden.
1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds

Cook the soba noodles in salted water, drain, rinse under cold water, and shake off as much of the water as possible.
In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, sugar, salt, vinegar, celery, and sunflower oil in a food processor. Blend until very smooth, Taste and tweak a bit if needed - the dressing should have a bit of bite.

In a large bowl, toss the soba noodles with the tarragon, the tofu, the seeds/nuts, and the dressing.

This was my first time making this, and they were delicious! A little acidic tho, I might cut back on the lemon juice next time. Enjoy!

Fill-Me-Up Smoothie (peel, cut, seal and freeze your bananas the night before)

¼ Cup Water
Juice from 1 Lemon
2 Apples
1 ½ Frozen Bananas
6 Leaves Of Chard (I typically use 1 or 2 big leaves)
1 Avocado
1 Teaspoon Grated Ginger
1 Teaspoon Spirulina (optional)

In a high-speed blender, put all ingredients in the above order and blend until smooth. Add a little bit of water if needed. If you want it sweeter add 1 date. Drink what you need and put the remaining in your refrigerator for later or bring with you to work.