Page 61

RECIPE beet noodles

½ C mayo of your choice

1 TBSP milk/non-dairy milk of choice

½ C grated parmesan cheese

½ TSP garlic powder ¼ TSP fresh ground black pepper

1 In a large bowl whisk together the mayo, milk, parmesan, garlic powder and pepper. 2 Add the beet noodles, bacon and hard boiled eggs and toss everything to coat with the dressing. 3 Top with the fresh parsley just before serving.

approx. 6 slices cooked and chopped bacon 2 hard boiled eggs, chopped Fresh parsley, chopped

*To make the cucumber ribbons - cut a long cucumber in half.

sweet potato noodles

chopped cilantro

cucumber ribbons*

lime wedges

Peel the skin, then using your vegetable peeler, peel long ribbon like pieces off lengthwise.

THAI CASHEW DRESSING

To Make Thai Cashew Dressing: 1 Whisk all the ingredients together in a bowl. 2 Add the sweet potato noodles, cucumber ribbons and crispy chickpeas to a large bowl. Pour the dressing over everything and toss to coat. Top with cilantro, chopped cashews and a good squeeze of lime just before serving.

roughly chopped cashews ¼ C soy sauce

¼ C cashew butter

3 TBSP honey 1 TBSP ground ginger ½ TBSP sesame oil FOR THE CHICKPEAS

WEB VE I LUS EXC

es on recip com More gazine. ma sass

1 can chickpeas

1 TSP olive oil

1 TSP garlic powder

1 TSP chili powder

1 TSP ginger

2 TSP coconut sugar

dash of cayenne

sprinkle of sea salt

To Make Crispy Chickpeas: 1 Preheat your oven to 400° F. 2 Rinse and drain the chickpeas. 3 Line your baking sheet with a few paper towels. 4 Pour the chickpeas onto the paper towels and gently roll around until the chickpeas are pretty dry. Discard any of the skins that come unattached. Move the chickpeas into a small mixing bowl and toss with the olive oil until well coated. 5 Mix all the dry spices together and pour over the chickpeas, gently tossing again to coat. 6 Add the chickpeas back to the empty baking sheet and place in the oven. Roast for 20 minutes, give the chickpeas a good toss and put the baking sheet back into the oven for another 10-15 minutes or until the chickpeas are good and crispy, maybe even a little charred in places. 7 Allow to cool for a few minutes before adding to your salad. FALL 17 61

Sass Magazine Fall 2017  

Sass Magazine is a women’s lifestyle and professional magazine focused on Frederick, Maryland and surrounding regions. Our magazine highligh...

Sass Magazine Fall 2017  

Sass Magazine is a women’s lifestyle and professional magazine focused on Frederick, Maryland and surrounding regions. Our magazine highligh...

Advertisement