Raw Szechuan Green Beans with Turmeric Parsnip "Rice"

Here is a quick lunch for when you want raw food and haven't soaked, sprouted, or fermented anything. Saffron might also be a fun addition to the rice, but I didn't have any. You could also try fresh turmeric!

"Rice"

3 medium-sized parnsips
1 tablespoon of coconut oil
2 teaspoons of turmeric
Celtic sea salt to taste

Cut ends off of parsnips. Put all ingredients in a food processor and pulse into a fine grain-like texture.

Szechuan Green Beans

 2 to 3 large handfuls of green beans
2 medium-sized tomatoes
1 tablespoon dulse flakes
1/2 lemon, juiced
1 tablespoon coconut aminos
2 teaspoons chili pepper
dash of cayenne pepper
sprinkle of red pepper flakes
Celtic sea salt to taste


Cut ends and any bad spots off of green beans. Put the remainder of the ingredients in a food processor and pulse into a chunky sauce. In a bowl or container, cover green beans with sauce and allow to sit refrigerated for a few hours to soften the green beans slightly.