Lunch

I make this for lunch sometimes! It is so simple, yet delicious. I made the "cheeze" and mango-salsa for other recipes a few days before, so this was made entirely of leftovers! The remainder of a salad, leftover pepper “cheeze”, tomato – mango salsa, and leftover kelp noodles all went into beautiful purple cabbage leaves. Doesn’t it look good?


Here’s the recipe:


Salad Ingredients:

Spring Mix
Purple onion
Raw sunflower seeds
Red bell pepper
Tomatoes
Avocado


Mix well.


Bell Pepper “Cheeze”

2 Red Bell Peppers, cut into chunks
2 cloves of garlic
Juice of 1-2 limes
Chunk of onion (approximately 2-3 Tablespoons)
1/2 cup nutritional yeast
pepper (can use jalapeno or other spicy pepper)
Celtic or Himalayan salt
3/4-1 cup of raw cashews
Water, as needed (to blend)


Blend the bell peppers first, as they will release liquid to facilitate easier blending without adding much water, then blend all ingredients thoroughly.


Kelp Noodles

Soak in warm water for a few minutes, until soft. Drain.


Tomato–Mango Salsa

1 mango – peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
3 tablespoons lime juice
1 tomato, diced
Stevia (liquid or powder) to taste


Mix together.