Miso Ginger Vegetables

In The Raw with Chef Cynthia Louise

This dish is a beauty, as you feel like you're having an Asian-flavored takeaway! When you ferment soybeans, you have a completely different product that yields a completely different set of available nutrients.

Serves: 1

DRESSING

Ingredients

(use organic ingredients where possible)

• ¼ cup unpasteurized miso
• ¼ cup olive oil
• ¼ cup water
• 1 garlic clove
• 1 tbsp grated ginger
• Fresh lime, squeezed
• 1½ tbsp honey or maple syrup
• ¼ cup soaked almonds
• 1 tbsp bragg's liquid aminos
• Cayenne pepper
• Salt and pepper

VEGGIES

Ingredients

(use organic ingredients where possible)

• 10 beans, sliced into bite-sized pieces
• 1 carrot, sliced julienne
• ¼ head broccoli, cut into bite-sized pieces
• 1 zucchini, sliced julienne
• 2 cups mung bean sprouts
• Chili, diced (optional)

Directions

1. Blend all the dressing ingredients in a blender until well-combined.
2. Add all the veggie ingredients into a bowl.
3. Season well with salt and pepper.
4. Drizzle the veggies with the dressing and serve.