4 oz Bow-tie pasta, cooked 1 c Cherry tomatoes, halved 1/4 c Sliced black olives
DRESSING:
2 T Lemon juice 2 T Sunflower oil Garlic powder Black pepper 1/2 Cucumber, sliced 4 Sliced radishes 2 T Roasted sunflower seeds Combine salad ingredients. Mix together dress in jar and shake until blended. Pour over pasta mixture and toss lightly. Chill several hours or overnight, stirring occasionally. Sprinkle with additional sunflower seeds.
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Creamy Vegan Pasta Salad - HCLF No Oil!
SUBSCRIBE HERE: This tasty creamy vegan pasta salad recipe has no eggs, no dairy and no oil. It is a delicious and healthy pasta salad that you can quickly make to take to a picnic or when visiting friends. It is also a nice and colorful food idea for easter.
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Recipe by Cooking With Plants - Anja Cass
Enjoy xx
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I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives - to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at And I also read The China Study:
Sunflower Pasta Salad
Pasta Salad You’ll Actually Want to Eat
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Raw Zucchini Pasta & Creamy Sunflower Sauce // Gluten Free, Vegan, Raw // From YUM by Dr. Nicassio
This recipe is from a cookbook that is near and dear to my heart: YUM! Plant Based Recipes for a Gluten Free Diet by Theresa Nicassio. She healed herself from her autoimmune disease through the power of food, and by doing so, created the recipes for this book. All recipes are plant based, gluten free and are easy enough that a 12 year old can make them! Recipe below:
Theresa's website and to purchase Yum!:
Recipe: Creamy Sunflower Seed Sauce/Dressing 1/2 cup nutritional yeast 1/3 cup water 1/3 cup apple cider vinegar 1/3 cup gluten free tamari or coconut aminos 2/3 Tablespoons lemon juice 1 1/2 cup extra virgin olive oil 2 Tablespoons sunflower seeds 1/4 teaspoon garlic powder Sea salt, to taste
Raw Zucchini Pasta 1 medium-large zucchini (you can use a grater if you don't have a spiralizer) 1 medium carrot, peeled into ribbons 1/2 red bell pepper, sliced into thin slices