INGREDIENTS:
For the Salad:
1 oz soba noodles
¼ red bell pepper, thinly sliced
¼ cup shelled edamame, cooked
1 medium carrot, peeled and shredded
1 green onion, thinly sliced
¼ cup crunchy rice noodles
For the Spicy Peanut Dressing:
2 tbsp Teddie Super Chunky Peanut Butter
1 tsp sambal oelek
1 tsp rice vinegar
1 tsp soy sauce
1 tbsp extra virgin olive oil
2 tsp black sesame seeds
INSTRUCTIONS:
In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
Meanwhile, make Spicy Peanut Dressing: in a Teddie Super Chunky Peanut Butter jar, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce.
While whisking, slowly drizzle in oil until all oil is incorporated.
Stir in sesame seeds.
Add soba noodles over dressing.
Layer remaining ingredients, ending with rice noodles.
Top the Teddie jar with the lid and refrigerate up to 5 days.
Enjoy!
NUMBER OF SERVINGS: 1
INGREDIENTS:
Teddie Smooth Peanut Butter
Slice of toast
Sliced scallion
Fresh cilantro leaves
Sriracha
Fresh lime juice
Sea salt
INSTRUCTIONS:
Spread peanut butter on a slice of toast.
Top with sliced scallion, fresh cilantro leaves and Sriracha.
Finish with lime juice and sea salt.
INGREDIENTS:
Red bell pepper
Green onions
Red cabbage
Carrot
Zucchini noodles
TOPPING:
1 garlic clove
1 chunk ginger
Juice from 1 ½ limes
¼ cup of water
¼ cup of Teddie Peanut Butter
2 tsp sesame oil
2 tsp low sodium soy sauce
2 tsp rice vinegar
INSTRUCTIONS:
Make peanut sauce by blending all topping ingredients until smooth.
Saute pepper, green onions, red cabbage, carrot and zucchini noodles.
Toss veggies with scrumptious peanut sauce and enjoy!
INGREDIENTS:
1 head cauliflower, cut into pieces
3 carrots, coursely chopped
1 cup coursely chopped celery
2 leeks, coursely chopped
2 garlic cloves, minced
No-salt seasoning blend, adjusted to taste
2 cups carrot juice (2 pounds carrots, juiced)
4 cups water
½ tsp nutmeg
1 cup River Queen salted fancy cashews
5 cups chopped kale leaves or baby spinach
INSTRUCTIONS:
Place all the ingredients except the cashews and kale in a pot.
Cover and simmer for 15 minutes or until the vegetables are just tender.
Steam the kale until tender. If you are using spinach, there is no need to steam it. It will wilt in the hot soup.
In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy.
Return to the pot and stir in the steamed kale (or raw spinach).
INGREDIENTS:
Kale
Cauliflower
Squash
Olive Oil
Coconut Oil
Organic brown rice
Teddie Smooth Peanut Butter, unsalted
INSTRUCTIONS:
Sauté kale in olive oil.
Roast squash and cauliflower in coconut oil.
Cook brown rice and plate.
Add kale, squash and cauliflower to bed of brown rice and top with Teddie Smooth Peanut Butter.
INGREDIENTS:
Kale
Spinach
Vidalia Onion
Mushrooms
Red Pepper
Chicken
Zucchini (sliced into spears)
Sweet potatoes (sliced into fries)
1 beefsteak tomato (sliced)
2 tbsp Teddie Smooth Peanut Butter
INSTRUCTIONS:
Sautée kale, spinach, vidalia onion, mushroom and red pepper.
Grill chicken, zucchini spears and sweet potato fries.
Plate everything and add sliced tomatoes.
Add Teddie Smooth Peanut Butter as a dipping sauce for sweet potato fries.
INGREDIENTS:
Kale
Sunflower oil
Squash
Whole grain pasta
Avocado
Ezekiel English muffin
2 tbsp Teddie Chunky Peanut Butter
INSTRUCTIONS:
Sauté kale in sunflower oil.
Roast squash.
Combine kale and squash with whole grain pasta.
Serve with sliced avocado and an Ezekiel English muffin topped with Teddie Chunky Peanut Butter!
