Mung Bean Fettuccine

Organic, wheat-free and gluten-free fettuccine really light and tasty.

- organic mung bean fettuccine

- 6 baby portobello mushrooms

- 1 organic carrot

- half of organic green zucchini

- small piece of fresh ginger

- 2 tbsp of tahini

- 2 tbsp of olive oil

- half a tsp of turmeric

- half a tsp of coriander powder

- half a tsp of cumin seeds

- 2 tsp of black salt

- half a lime (juice it)

- cilantro to garnish

Boil water with pinch of salt, once boiling add fettuccine, cook for about 7 min (or read instructions).

Separately heat the pan with oil, add cumin seeds and fine chopped ginger, once golden add mushrooms, turmeric, coriander and salt, let it saute for about 1-2 min. When brownish, add carrots, zucchini and some water, let it cook for 3-5 min. Once soft add tahini and stir it. Turn the heat off, add rinsed fettuccine and lime juice. Garnish with fresh cilantro.

Raw Celery Soup

Vegan raw soup super easy to make. Excellent for hot summer day.

- 8 organic celery sticks

- half a cup of raw cashew milk

- 2 tbsp of olive oil

- 3 tsp of Himalayan salt

- bunch of fresh organic parsley

Mix all together in the Vitamix until smooth and creamy. Garnish with fresh parsley.

Butternut Squash Soup

Simple and fast to make.

- 1 small butternut squash

- half a cup of cashew milk or almond milk

- 3 tbsp of olive oil

- 3 tsp of Himalayan salt

- pinch of black pepper

- fresh dill

Cook piled and chopped butternut in small amount of water (just enough to cover the vegetables), add salt. Once soft, transfer to the Vitamix or use the hand blender. Mix it well. Add milk, olive oil and black pepper. Garnish with fresh dill.