Dinner
KRYSTAL ’ S SIGNATURE SHIRATAKI NOODLE RAMEN
INGREDIENTS :
• 1 pack of shirataki noodles
• 16 oz . bone broth ( or Vegan Bone Broth )
• ⅛ cup red onion , diced
• 1 Tbsp garlic , minced
SPICES : turmeric , cayenne pepper , Himalayan Salt
TOPPINGS : fresh basil , lime juice , sriracha
INSTRUCTIONS : In a soup pot , cook noodles for 2 minutes in boiling water . Drain and place in a serving bowl . In the same pot , heat bone broth on low until bubbles form on the sides . Place a skillet on medium heat , lightly oil and cook garlic and red onions until golden brown . Add garlic and onion mixture , along with noodles and desired spices to the bone broth , stirring over low heat for 3-5 minutes to allow noodles to soak in the flavor . Remove from heat , add desired toppings and enjoy !
44 Vol 40 • Extraordinary Health ™
TEMPEH TACO WRAPS
INGREDIENTS :
• 10 oz . tempeh , thinly sliced
• low-sodium taco seasoning to taste
• ¼ cup red onion
• 2 cloves garlic
• 4 romaine lettuce leaves
• ¼ cup cherry tomatoes
• ½ avocado
OPTIONAL TOPPINGS : fresh cilantro , microgreens , vegan yogurt , vegan cheese
INSTRUCTIONS : Slice tempeh into super thin slices ( the thinner they are the crispier they will be ). Use a cooking spray on a medium skillet and place on medium heat . Once warm , add in diced red onions and garlic and cook until slightly golden . Add the tempeh and taco seasoning to the pan . Cook for 4-5 minutes before flipping over to brown other side . Make tacos by filling lettuce leaves with the tempeh mix as well as the cherry tomatoes , avocado and another other fresh toppings or herbs . I also love adding a dollop of dairy-free plain yogurt sprinkled with paprika as a healthy sour cream replacement !
PISTACHIO & COCONUT CRUSTED SALMON
INGREDIENTS :
• 4 salmon filets
• ½ cup pistachios
• 1 / 3 cup shredded coconut flakes
• 1 Tbsp Garden of Life Golden Flax
• ¼ tsp sea salt
• ¼ tsp black pepper
• 1 tsp dried oregano
• 2 Tbsp grated parmesan or Parmesan Reggiano cheese ( optional )
• ¼ cup olive oil
INSTRUCTIONS : Preheat Oven to 400 degrees . In a food processor using the “ s ” blade , process pistachios until they are finely chopped . Add coconut , spices , cheese , and flax and pulse a few times until well mixed with pistachios . Remove and stir in olive oil . Grease a baking dish or pan with olive or coconut oil and place fish in pan and cover each piece with some of the mixture . Bake for about 20 minutes , or until the fish is cooked to your liking ( I suggest medium well for salmon ).