February 16, 2017 1 min read

Recipe by Sophie Steevens @rawandfree

    • 1 large zucchini, spiralized
    • 1 packet organic mung bean fettuccine, boiled (or more zucchini)
    • 1 cup cherry tomatoes, halved
    • 1/2 cup olives, sliced
    • Half bunch of chives, thinly sliced
    • 1/2 cup fresh basil leaves
    • 3/4 cup fresh baby spinach leaves
    • 1 cup cashews, soaked in boiling water for 1 hour or overnight in cold water
    • 1 cup spinach
    • 3/4 cup filtered water
    • 2 gloves garlic, crushed
    • 1 lemon, juiced
    • 2 tbs nutritional yeast
    • 1 tbs pure maple
    • 1 tsb organic olive oil
    • 2 tsp mustard
    • 1 tsp cumin
    • Pinch of cayenne (or more if you like spice)
  1. Combine all ingredients in a large salad bowl.
  2. Blend all ingredients in a food processor until smooth. Add to salad and mix through gently.
  3. Serve into your Coconut Bowls and garnish with more chives and fresh basil! 



Sophie Steevens is a mom of three beautiful boys. She creates amazing plant-based recipes fit for the whole family. Raw, plant-based food healed her autoimmune disease. To know more about Sophie and her family, please visit the links below.

Instagram: https://www.instagram.com/rawandfree/

Website: https://www.rawandfree.com/