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💁🏻‍♀️ Michele Swaczyna, founder of Vegan Michele, is a certified Holistic Nutritionist, Wellness Coach, recipe developer, wife, and mother. Her brand Vegan Michele helps people around the world helps people change their relationship with food, lose weight and gain wellness. In addition to providing helpful recipes, videos, and coaching clients, Michele loves spending time with her husband Kris and raising their two children together.

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IN THIS VIDEO:

Flaxseed info: https://nutritionfacts.org/blog/treat...

Asian Cucumber Salad
1 and 1/2 pounds (650g) Cucumber of choice, Armenian, English, Lemon or other variety
1 teaspoon grated ginger
2 garlic cloves, minced
3 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon soy sauce or tamari or coconut aminos
1 tablespoon maple syrup
1 teaspoon to tablespoon sriracha or sambal olek

For Serving
4 scallions, finely sliced
1 tablespoon raw sesame seeds

1. Slice the cucumbers thinly. Place in a large bowl and set aside.

2. In a small bowl or large cup whisk together the ginger, garlic, rice vinegar, soy sauce, maple syrup, sriracha or small olek. Taste and adjust to your liking.

3. Top with scallion and sesame seeds, pour the sauce over and toss when ready to serve. Serve as a crisp side dish or atop warm rice.


Patty Pan Bean and Kale Soup
2 leeks, finely chopped, white part only
4 cloves of garlic, minced
1/4 teaspoon each: dried basil, dried thyme, dried oregano, garlic powder, crushed red pepper
1 and 1/2 pounds (750g) Patty Pan squash or zucchini or summer squash, cubed
6 cups veggie broth
1 can (approx. 1 and 3/4 cups) Great Northern Beans or other white bean of choice, rinsed and drained
The juice of 1/2 a small lemon
Salt, freshly cracked black pepper, and more crushed red pepper to taste

For Serving
Desired amount of fresh kale or spinach

1. In a large soup pot add a 1/4 cup of water or veggie broth over medium high heat. Once hot add in the leeks and stir occasionally for 3 minutes. Then add in the garlic for 1 more minute.

2. Add in the dried basil, dried thyme, dried oregano, garlic powder, crushed red pepper and squash, and 6 cups of vegetable broth. Bring to a boil then reduce to a simmer. Once at a simmer add in the beans and cook uncovered for 10 minutes. You want the squash to be tender not mushy.

3. Turn off the heat, add in the lemon juice, and salt, freshly cracked black pepper, and more crushed red pepper to taste. Serve with a handful or more of fresh kale or spinach leaves.