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SAUCE

3 tablespoons extra-virgin olive oil

2 tablespoons Nama Shoyu or Bragg Liquid Aminos

3 tablespoons agave syrup

1 tablespoon apple cider vinegar

1 tablespoon grated fresh ginger

1 teaspoon minced garlic

NOODLES

4 cups spiralized zucchini noodles (4 to 5 zucchini)

Whisk together all the sauce ingredients, and toss with the noodles in a mixing bowl.

The sauce will keep for 4 to 5 days in the fridge. Noodles that have been tossed with the sauce will keep for a day or two in the fridge.

PAD THAI WITH KELP NOODLES

MAKES 4 SERVINGS

Although traditional peanut sauce can be complicated to make, my version is pared down to the basics. Because raw peanut butter doesn’t taste very good, I use almond butter, seasoned with coconut oil, lemon, jalapeño, and coriander. Just blend and toss.

I recommend slicing your cabbage with a mandoline slicer, to get the thinnest slices. You can always use a knife. And, if you don’t have kelp noodles, use spiralized zucchini or sliced coconut meat instead. Red bell peppers make tasty, pretty noodles, too.

“PEANUT” SAUCE

MAKES ABOUT 1½ CUPS

¼ cup almond butter

½ cup coconut oil

2 tablespoons Bragg Liquid Aminos or Nama Shoyu

¼ cup lemon juice

1 tablespoon seeded, chopped jalapeño, or to taste

1 teaspoon ground coriander

¾ cup filtered water

NOODLES

¼ cup sliced fresh basil

1 cup thinly sliced cabbage

2 (12-ounce) packages kelp noodles (or your favorite noodles)

Place the sauce ingredients in a 2-cup Personal Blender. Blend until smooth.

To serve, toss the sauce with the basil, cabbage, and noodles.

The sauce will keep on its own for up to 3 to 4 days in the fridge. Noodles that have been tossed with the sauce will keep for a day or two in the fridge.

SERVING SUGGESTION: Top with microgreens, Tamari Almonds (page 119), and wedges of lime.

SESAME NOODLES

MAKES 4 SERVINGS

This recipe calls for cashew and walnut butter, to make it easy to get a supersmooth texture. You can always grind your nuts into a powder first, or use whole nuts with a bit more water, only as needed, to blend into a smooth, rich sauce.

This sauce is flavored with toasted sesame oil, Bragg Liquid Aminos, vinegar, garlic, and ginger. Toasted sesame oil creates an authentic Asian flavor, but you can use raw sesame oil instead if you want to keep it truly raw.

SESAME SAUCE

MAKES 1 CUP

¼ cup cashew butter

¼ cup walnut butter

1 tablespoon toasted sesame oil

2 teaspoons Bragg Liquid Aminos

2 teaspoons apple cider vinegar

1/8teaspoon cayenne, or to taste

1 teaspoon minced garlic (about 1 clove)

1 teaspoon minced fresh ginger

6 tablespoons filtered water

NOODLES

½ cup sliced and seeded red bell pepper

2 tablespoons thinly sliced green onion (about 1 stalk)

1 cup sliced coconut meat

1 (12-ounce) package kelp noodles (or your favorite noodle)

TOPPINGS

¼ cup coarsely chopped Tamari Almonds (page 119)

Place all sauce ingredients in a small Personal Blender and blend until smooth. (You can use a handheld blender as well.)

Place the noodle ingredients in a mixing bowl, and toss with the sauce.

To serve, distribute the tossed noodles among four plates. Top with the chopped almonds, and enjoy.

The sauce will keep for 3 to 4 days in the fridge. Noodles that have been tossed with the sauce will keep for a day or two in the fridge.

NOODLES WITH JULIENNED VEGETABLES, DAILY GREENS, TOSSED IN BASIC BLENDED DRESSING

MAKES 4 SERVINGS

I like tossing this dish with Basic Blended Dressing and zucchini squash in the summertime. For a sweeter salad, add 1 cup of fresh corn kernels to your mixture.

2 cups sliced white or cremini mushrooms (about 3.5 ounces)

1 tablespoon Nama Shoyu or Bragg Liquid Aminos

2 cups shredded green cabbage

2 cups torn romaine lettuce

1 cup julienned mixed carrots and broccoli stalks

1 recipe of your favorite Basic Blended Dressing (page 151)

First, toss the mushrooms with the Nama Shoyu, and set aside to marinate for at least 10 minutes.

In a large mixing