Sunny Squash Raw Vegan Soulfood
Easy and Great for a picnic or lunch on the go!
2 yellow squash spirolized
½ cup sunflower sprouts
1 tomato, chopped
1 green onion, chopped
3 asparagas stalks , chopped
1 lime juiced
2 tablespoon truffle oil or evoo
other spices optional (basil)
garnish- pine nuts or sunflower seeds- optional
Spirolize yellow squash and squirt a little lime juice on and toss. After about an hour I squeeze the water out to make it better. It also makes the asparagus taste better if it is allowed time to float in a bath of water and lime juice for a while 1 hr to 24. The asparagus is a lot milder then.
Place squash in serving dish and season with a little sea salt and pepper. Place sunflower sprouts, green onion, tomato. and asparagus on top. Drizzle truffle oil over the top and enjoy!
Add sunflower seeds or pine nuts on top for a little extra pizazz. Basil or cilantro could be good here too- I just made mine plain this time. I got the truffle oil at whole foods for about $5.00 for a small bottle. I don’t know how raw it is but it was in a spray bottle which makes it so easy to use, and so little is used!