Guest Blogger Kim-Julie Hansen
Hi there! In 2011 I became an ethical vegan after years of leading an unhealthy lifestyle. As scary as it seemed then, I can now say that it was the best decision I ever made! See all recipes by Kim-Julie
Kim-Julie's food journal: http://on.fb.me/1HSPBgR
1. Spiralize 2-3 large zucchini
2. Cut up about fresh mushrooms (into thin slices) and marinate them in the juice of 1-2 lemons for at least 30 min
3. For the dressing, blend 1/2 avocado with 1 super ripe mango, the juice of 1/2 lemon, 1 handful fresh basil and 1 tsp barley grass juice powder (optional).
4. Mix the zoodles, mushrooms and dressing and add grape or cherry tomatoes, sundried tomatoes (oil and salt free) and some fresh basil. (Cut the fresh tomatoes in half and chop up the sundried ones).
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