Veggie Noodle Bowl + 3 Probiotic Salad Dressing Recipes

Raw + Vegan + Prebiotic + Probiotic + GF

Since I last blogged about our food lifestyles, Scotty has started to move into his own predominately plant-based lifestyle (and is doing a great job!) He's about 90% plant-based at this point with occasional meat eating and cheese eating when he grabs something to eat in the event we aren't preparing food at home.  I've become mostly raw vegan and I've been doing that for about 3 weeks. I just sometimes eat cooked tofu or cooked potatoes, and depending on where we eat after the Lafayette Farmers Market, I may eat something thats cooked and vegan. I'm absolutely loving it and I've never felt better in my life. Even the eczema I've had for almost 6 years is basically gone. It is a lot of work to get all nutrition I need, and Scotty is a tall man so I've been trying creative ways to get all the nourishment I can into raw vegan recipes for him too.  One thing I've been making a LOT of is spiraled veggie salads with different nutrient dense salad dressing made from our fermented vegetables.  We've done salads with spiraled zucchini, carrots, cucumber, turnip, water melon radish, and beets. Sometimes all mixed together and sometimes with just one veggie and then combined with rice noodles, sprouts and one of three Probiotic Raw Vegan Dressings. 

To make salads and dressings like these you will need a vegetable spiralizer and a good blender. We use a vertical spiralizer similar to this one. For a blender, we have a Ninja and we love it. Vitamix is probably the best you can get, but it's way too expensive.  We like to use the personal smoothie blender cups our Ninja came with to make salad dressings. Also, note that there's sushi in these pictures... Don't worry, I promise a Kimchi Sushi Recipe is on the way! 

 
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Ingredients

Spiraled Veggie Salad

Takes

Instructions

  1. Start boiling water and cook your rice Noodles if you havent already done so. Follow the directions on the package carefully.Cooking rice noodles is very different from wheat noodles. When done cooking, rinse in a colander with cool water.
  2. Using your spiralzer, cut the turnip, radish, cucumber and carrot into spirals
  3. Combine all of the veggie noodles in a bowl, and add the cooked and cooled rice noodles
  4. Top each bowl with 1/2 Cup of sprouted beans and seeds and chopped green onion.
  5. Top your salad bowls with any of the three dressing recipes
  6. To make the dressings, combine the ingridients in your blender and blend until smooth. Add water and blend more if you feel you need to thin out the dressing a bit.  

Peace, Love and Probiotics,

Kaitlynn Fenley