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Rice Noodles with Mixed Greens


This recipe can be used as part of cleanse.


Makes 2 large bowls


4 ounces uncooked rice stick noodles

2 tbls lime juice

1 tbls agave nectar

1 tbls peeled and minced fresh ginger

2 garlic cloves pressed or minced

1/4 cup soy sauce or liquid amino braggs

1 tbls diced red chile or 1/2 tsp cayenne (omit if you don't like spicy)

3 cups organic mixed green or thinly sliced swiss chard

1 medium size carrot grated to about 1 cup

1/4 large cucumber cuut into thin 1/2 monns

handful of mung bean sprouts

2 tbls thinly sliced green onion

1/2 cup fresh cilantro minced

1/2 cup fresh italian parsley minced

1/4 cup fresh mint minced


1.  Cook rice noodles according to instructions/can also substitute for quinoa noodles or just plain quinoa

2.  Combine lime juice, agave, ginger, garlic, soy sauce, and chile/cayenne if using and whisk together well.

3.  Place greens, carrots, cucumbers, sprouts, green onion, cilantro, parsley, mint and salt into a bowl and toss with half of the lime juice mixture.  Toss the rice noodles of quinoa with the other half of the lime juice mixture.

4.  Layer the noodles/quinoa on the bottom and the greens mixture on top.


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