Came up with a delicious Miso Vinagrette the other day.

1TBSP Miso paste (any kind)

1TBSP Apple Cider Vinegar

1TBSP Bragg’s Liquid Amino’s

1TBSP Sesame Oil

1TBSP Pure Maple Syrup

1 small clove crushed garlic

Whisk all together in a measuring cup and thats it! To add more volume use some olive oil. You can also add a TBSP of Peanut Butter for flavour.

I used this on for a leftover Brown Rice and Sweet Pea salad full of fresh green peas, snow peas, pea shoots and toasted almonds.

I also used last night. I added peanut butter to make it for of a Thai Peanut Sauce and poured it over my Raw Kelp noodle salad. First time I’ve tried Kelp noodles and I couldn’t believe how delicious they were. I tossed them with thinly sliced red, yellow, and orange peppers, red onion and lots of cilantro. After sitting in the dressing for about 20 min they had the exact same consistency and flavour as regular vermicelli noodles. One more easy switch when it comes to a raw diet.

I’m eating leftovers for lunch today, I expect the noodles to be even better.