If you strive to eat fully raw vegan but miss that umami savory mouthful taste of a ramen soup, this Shiitake Ramen Noodle Soup is the recipe for you.
It is savory, flavorful, with lots of exciting textures, and satisfying. This shiitake ramen noodle soup recipe will blow your loved one’s mind and can be prepared in only 10minutes. When I make this for my clients, they are absolutely in love with it and can’t believe how something uncooked can be so flavorful.
I use wet shirataki noodles for this recipe. Shirataki noodles are long, white noodles. Shirataki noodles (aka miracle noodles, konjac noodles, or konnyaku noodles) are popular in Asian cuisine. It’s made from the konjac plant, ground, and then shaped into noodles, fettuccini, or even rice. Shirataki noodles are almost zero calories.
“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They won’t taste like actual ramen, but they make a fantastic ramen alternative. You can also combine shirataki with spiralized zucchini or cucumber for additional texture in your ramen. It’s something different and fun to explore!
Remember, a good cook is always learning.
Smoothie Bowls are genuinely my go-to everyday choice for a quick meal. Whether for breakfast, lunch, or dinner, it always puts a big smile on my face. Since I found beautiful cherries today, I thought I’d make a gorgeous bowl of Berry Cherry Smoothie Bowl infused with vanilla. You could easily turn this into a nice cream, but that is just impossible in Bangkok at the moment with up to 37°C. I only have few seconds to make a nice shot for you. To turn it into a bowl of nice cream, skip the water and just add enough coconut milk to blend your frozen fruits.
If you don’t have any berries on hand try my Creamy Coconut Smoothie Bowl which is even easier!
Stay well and healthy. Sending love as always.❤️
And don’t take life too seriously, we never get out of here alive. xx
Berry Cherry Vanilla Smoothie Bowl
- 4 cups ripe bananas frozen
- 1/2 cup coconut milk
- 1/2 cup filtered water
- 1 tsp vanilla extract
- 1 cup fresh cherries pitted
For the topping
- fresh cherries
- In a blender add the bananas, water, and vanilla extract. Blend until smooth.
- Transfer half of the smoothie mixture into a bowl. Into the remaining smoothie, mixture add the cherries in the blender. Blend until combined and pour over the bowl.
- Take a chopstick or similar thin utensil and move it in an s-pattern throughout the smoothie bowl to create a swirly look. Decorate with fresh cherries and blueberries.
If you want a taste of heaven, make this bowl now!!!
Lately, I’ve been yet again obsessed with smoothie bowls.
Truly once you get rid of sugar and high salt in your diet, especially from processed food, your taste buds gets back to their natural state and you start to taste more. Health is a journey and what mother nature has to offer is so beautiful. Nature is truly the best chef there is. This creamy coconut smoothie bowl is yet another example of how easy it is to stay on top of your game, my friends.
If you want to add more greens into your diet and up that protein try my green smoothie bowl recipe which is just as quick to make.
This makes the perfect breakfast or snack when you’re in a rush but need something substantial (and want something pretty). It’s especially great for the summer months when we’re all looking for another way to cool down and keep time in the kitchen to a minimum.
It is a recipe I always do at least one time a day. Being nice to your inside is one of the best ways to positively impact your outside. It’s my daily collagen cream, Vitamin C serum, and toner. All in one, and it tastes delicious too! Play around and experiment adding varieties of fruits like blueberry or mango and make sure that you have always frozen bananas in your freezer. 😉
Adding a hearty smoothie bowl to your daily or almost daily meal routine, you will find just how much your body can transform itself with simple, clean food. And as always my loves, stay juicy. xx
Creamy Coconut Smoothie Bowl
- 4 cup ripe banana frozen
- 1/2 cup coconut milk
- 1/2 cup filtered water
- 4 Tbsp maple syrup
- fresh raspberries
- 4 Tbsp cacao nibs
- edible flowers
- In a blender combine banana and coconut milk. Blend until smooth and creamy.
- Arrange toppings as you please and enjoy right away!
This salad is fast, light, and a crunchy addition to just about any meal. I like to make a big bowl and just have that as it is, cause its sooo good. 🙂
If you have yet to try out a cucumber spiralizer recipe, now is the time! Noodle with cucumber just makes sense. It’s a lot like zucchini noodles, but there’s no need to cook them so they stay nice and crunchy and refreshing. It’s one of my favorite vegetables to spiralize cause it super hydrating.
And if you’re missing pasta on a low carb or keto diet, my Tagliatelle alla Cashew Carbonara recipe will solve that craving. Try it out and be sure to let me know what you think!
Seaweed is so incredibly healthy. It’s packed full of vitamin C, iron, and fibre, among others. It’s darn tasty too. Note: I haven’t added any additional fats because this recipe has enough of it from the avocado. However, if you don’t have avocado or want to add more fats I can suggest to vamp it up with tahini butter and some sesame seeds. So good!
If you haven’t had seaweed before, I suggest giving this seaweed cucumber salad a go. And for the kimchi check out my quick kimchi recipe. Homemade is just so much better than store-bought.
You can use a peeler to cut long narrow strips from the cucumber if you don’t have a spiralizer. It won’t look like noodles, but it will still have a good mouthfeel.
Enjoy gorgeous and stay aware. xx
Seaweed infused Cucumber Noodle Salad and Kimchi
- 2 cucumber rinsed
- 1 head soft lettuce rinsed
- 1 ripe avocado
- 1/2 cup kimchi
- 1 fresh lime
- 3 Tbsp dried seaweed flakes
- Start with spiralizing your cucumber into thin spaghetti strips.
- Slice lettuche thinly.
- Cut avocado into small cubes.
- Arrange them in a big bowl and add kimchi, fresh lime juice and sprinkle with seaweed flakes. Serve right away, toss and enjoy. 🙂
This quick and easy zucchini pasta with raw vegan sunflower seed sauce recipe is a must-try! The creamy seed-based sauce makes a filling low-carb and dairy-free meal. Suitable for raw vegan, nut-free, and paleo diet.
Raw sunflower seeds can be an excellent alternative to raw cashews in vegan recipes. Cashews are relatively high in carbohydrates, compared with most other nuts. Sunflower seeds are richer in protein and fiber and lower in carbohydrates than cashews. This beautiful seed is also packed with calcium and B vitamins to help you keep healthy bones and strong muscles!
I have used fresh Tarragon in this recipe which just adds a fresh, spring taste and a bit of elegance to a variety of recipes.
This recipe calls for the sunflower seeds to be soaked in order to activate their beauties and makes the nutrients more bioavailable and possibly easier to digest. As a rule, add 2-3 times as much water as seeds but you can not use too much – the seeds will only absorb what they can regardless of what they have access to. But don’t short them or they won’t sprout well. You can soak them 8-12hours.
This recipe is fantastic because it’s nut-free, so it’s so great for those with allergies. It’s also dairy-free, gluten-free, and keto-friendly. And because sunflower seeds are so affordable it’s a new staple for me.
Let’s get down to the recipe! It’s so simple and requires minimal ingredients. The sauce is incredible! If I have some leftovers I eat them with raw crackers like a dip and it’s divine. Remember a good cook is always learning! Love always. xx
Zucchini Pasta with Raw Vegan Sunflower Seed Sauce
- 2 zucchini to make pasta
- 250 g zucchini for the sauce
- 50 g sundried tomato
- 100 g sunflower seeds soaked in water
- 2 clove garlic
- 1 Tbsp nutritional yeast
- 2 handful fresh basil
- 1 /2 handful fresh tarragon
- 2 Tbsp virgin olive oil
- 1 tsp sea salt
- juice of 1/2 a lime
- Get started with turning your zucchini into pasta strips using your spiralizer.
- In the blender add the ends or remaining zucchini bits and all the rest of the ingredients. Blend until well combine. Scrape down the sides from time to time and process until smooth consistency.