Recipe

Sweet Potato Noodles with Miso Sauce (Serves 2) Ingredients (for the sauce): ¼ cup unseasoned rice vinegar 1 Tbsp grated ginger 2 Tbsp white miso 2 Tbsp tahini 1 Tbsp coconut aminos OR 1½ tsp fish sauce 1 ½ Tbsp toasted sesame oil ¼ cup water ½ ripe avocado ¼ cup sliced green onions 5-6 drops liquid stevia Ingredients (for the noodles): 3 cups spiralized sweet potato (from 1-2 large potatoes)* 1 Tbsp extra virgin olive oil 1 red onion, thinly sliced 2 cups sliced mushrooms (cremini or shiitake preferred) ½ cup thinly sliced radishes ½ cup cilantro or parsley, diced *If you don’t have a spiralizer, cut into noodle shapes with a vegetable peeler or a very sharp knife. Instructions: First, make the sauce by combining all sauce ingredients in a blender, and blending until smooth and creamy. Refrigerate until needed. Prepare sweet potatoes by cutting them into noodles. Heat a large skillet over medium high heat. Add oil, red onions, and mushrooms and cook 5-7 minutes, until mushrooms begin to brown and onions are translucent. Add sweet potatoes and cook an additional 3-5 minutes, until just tender. Remove from heat and toss with sauce, radishes, and cilantro before serving.