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1. Soba Noodles with Crab, Avocado and Scallion Vinaigrette
Ingredients
·
¾ lb soba (buckwheat) noodles·
½ lb lump crab meat·
2 tap fresh ginger, grated·
2 tap fresh lemon juice·
1 ½ Tbsp rice wine vinegar·
3 scallions (green onions)·
1 tap low-sodium soy sauce (or wheat-free tamari sauce)·
½ tap lemon zest·
1 avocado, diced
Recipe
·
Dice scallions and separate the light green and white parts from
the dark green. Bring a large pot of water to a boil. Cook soba noodles for 4
minutes.·
Meanwhile, in a blender combine ginger, lemon juice, vinegar,
light green and white scallions, soy sauce, and lemon zest. Pour vinaigrette
into a large bowl. Stir in diced avocado.·
Drain noodles and place into the bowl of vinaigrette. Toss
lightly to evenly coat.·
Gently fold in the crabmeat. Sprinkle with thinly sliced dark
green scallions.
Nutrients per serving: Calories: 256, Fat: 4.5 g,
Carbs: 45 g, Fiber: 1.5 g, Protein: 14 g
Soba Noodles with
Crab, Avocado and Scallion Vinaigrette
2. Gazpacho Soup
Total time: 15 min
Ingredients
·
4 medium heirloom tomatoes. cut into quarters·
½ sweet onion, roughly chopped·
1 English cucumber. peeled and roughly chopped·
1 yellow bell pepper, roughly chopped·
½ cup cilantro (organic)·
Sea salt and cracked black pepper to taste·
Juice of 1 lemon
Recipe
·
Throw all ingredients into a food processor and pulse until
desired consistency. Some like it chunkier, while others like it smoother.·
Taste and adjust seasoning, adding more salt pepper. or lemon
juice to your desired preference.·
Garnish with slices of avocado (optional)
Nutrients per serving: Calories: an Fat: 2 g, Cuba:
60 g, Fiber. 10 g Protein: 8.5 g
Gazpacho Soup