Getting a head start on a clean week.

This raw Thai salad is soooo simple! First, for a crunchy spicy treat on top I mixed about 1.5 tablespoons of wasabi paste with equal amount oil and 1 tablespoon water. Pour this over 1 cup garbanzo beans and mix. Roast these on 425 for 15-20 minutes. Stirring as needed.

While that’s going, simply grab as many vegetables as you can, use your favs, and give them a rough chop and the throw them in a big bowl. I used cauliflower, broccoli, carrots, zucchini, green onion, green pepper. For the “main base” I used kale, white and purple cabbage.

For the dressing I blended in my Ninja 1 tablespoon tahini, 1.5 tablespoon cashew butter, 1 tablespoon sesame oil, 2 tablespoons amino acids, 3 tablespoons water, a splash of agave, a pinch of salt, pepper and garlic powder.

Dump this over the veggies, mix it all together good and let it sit for a few minutes.

Place a bed of spinach (or Kale or lettuce – whatever you like) in the bottom of a bowl. Top with the raw veggie salad and top this with the wasabi beans.

Voila! So filling!