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Vegan Vietnamese Noodle Bowls with Almond Butter Sauce

Vegan Vietnamese Noodle Bowls with Almond Butter Sauce

These delicious noodle bowls are a deconstructed version of the classic Vietnamese summer rolls. Traditional nut butter dipping sauce is used here to dress fiber-rich brown rice vermicelli noodles, and offset with hydrating cucumbers, detoxifying radish, and digestion-boosting pickled shallots. Mushrooms provide a meaty stand-in for traditionally used shrimp, and provide a boost of vitamin D to help support your immune system. Special enough to serve for company, this recipe also keeps well in the fridge, making it ideal for meal planning or to pack for lunch.

To view the recipe, visit GeoBlue’s Healthy Travel Blog.

Watermelon Tequila Agua Frescas

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Greek Summer Vegetable Bake

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