the beList

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 11⁄2 cups

1⁄4 cup almond butter

1⁄2 cup coconut oil

2 tablespoons Bragg Liquid Aminos or Nama Shoyu

1⁄4 cup lemon juice

1 tablespoon seeded, chopped jalapeño, or to taste

1 teaspoon ground coriander

3⁄4 cup filtered water

NOODLES

1⁄4 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 and wedges of lime.

MAKES 4 WRAPS

This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.

2 large collard leaves

2 cups spinach, washed well

1⁄2 recipe Red Pepper Hummus (below)

1 ripe avocado, pitted and sliced

1⁄2 cup zucchini, cut into long, thin spears

1⁄4 cup pitted, chopped black olives

Cut the leaves away from the thick center stem of each collard leaf to make a total of four flat pieces.

Top each collard section with spinach leaves. Then, spoon Red Pepper Hummus across the bottom edge of the shorter width of each leaf. Top with avocado, zucchini, and black olives. Roll up into a wrap and serve.

Will keep for up to a day at room temperature, or store for a day or two in fridge.

MAKES 2 CUPS

This hummus is made using tahini, as in traditional recipes, but instead of chickpeas, I use red bell pepper and a pinch of cumin for a richer flavor. Sesame powder helps absorb some of the excess liquid from the juicy bell pepper.

1⁄2 cup sesame seeds, ground into a powder

2 teaspoons chopped garlic

1 teaspoon sea salt

2 cups seeded and diced red bell pepper

1⁄3 cup tahini

1⁄4 cup lemon juice

1⁄2 teaspoon ground cumin

In a food processor, process the sesame seeds, garlic, and salt into small pieces. Add the remaining ingredients and process until smooth. Will keep for 2 days in the fridge.