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Moroccan Mondays

Yield: 2 to 4 servings

Active Time: 8 minutes


1/2 cup raw almond butter

2 cloves garlic, minced

1-inch knob ginger, minced

Juice of 1 lemon

1 Tbsp coconut aminos

1/2 tsp red pepper flakes

3 Tbsp coconut oil

1 package kelp noodles, rinsed and drained

3 carrots, julienned

1 avocado, cut in cubes

1 large heirloom tomato, sliced

1/2 bunch cilantro, chopped

2 cups mixed micro-greens


To make the ginger-almond sauce

In the bowl of a food processor fitted with the blade attachment, place the almond butter, garlic, ginger, lemon juice, coconut aminos, and red pepper flakes. Process to blend. With the good processor running, drizzle in the coconut oil. Set aside.

To finish

Toss the kelp noodles with the sauce, julienned carrots, avocado, and sliced tomato, and top with chopped cilantro and micro-greens. Serve at room temperature.

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