Recipes From Nu Age Café

2 lbs. organic mixed baby-greens
1/2 cup sliced cucumbers
1/2 cup sliced cherry tomatoes
1/2 cup sliced purple cabbage
1 green bell pepper, sliced
1 red bell pepper, sliced
1 organic apple, diced
1 slice pineapple, diced
1 mango, diced
1 Tbsp. organic soy sauce
1 Tbsp. organic apple-cider vinegar
1 Tbsp. organic maple syrup
1 tsp. sesame oil1/4 cup raisins
1/4 cup dried cranberries
1/4 cup pecans
1/8 cup black sesame seeds
1/8 cup white sesame seeds
1 avocado, sliced

• Combine the first nine ingredients.
• Combine the soy sauce, apple-cider vinegar, maple syrup, and sesame oil until smooth. Pour onto the salad and mix thoroughly.
• Top with the raisins, cranberries, pecans, sesame seeds, and avocado.

1 bunch organic spinach
1 cup water
2 cups organic wheat flour
1 bunch basil
1 1/2 cups pine nuts, plus extra for topping
1 garlic clove
2 Tbsp. extra-virgin olive oil
1 tsp. sea salt
2 tsp. vegan Parmesan cheese, plus extra for topping
1 avocado, sliced

• In a blender, combine the spinach and the water. While blending, slowly add the flour to create dough.  
• Roll the dough out until 1/8-inch thick. Using a noodle-maker or a knife, cut into long, narrow ribbons. Cook in boiling water until al dente.
• Blend the basil, pine nuts, garlic, olive oil, sea salt, and vegan Parmesan cheese until smooth. Mix with the cooked noodles. Top with sliced avocado and the remaining pine nuts and vegan parmesan cheese

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