Signature Prana recipe made by none other than Stephanie Audet, a renowned vegan and raw chef.
How It's Made
3 ½ cups cucumber, peeled and diced
½ cup raw shelled pistachios
1 tbsp lime juice
1 cup cold water
3 stems fresh dill
½ tsp sea salt
1 stem garlic flower
Vegan Cashew-Almond yogourt
Purée together water and pistachios in your vitamix or high efficiency blender.
Add the rest of the ingredients to the blender, in the exception of the yogourt, and purée. Serve cold with a dollop of vegan yogourt and fresh dill.
As a renowned chef and vegan expert, Stéphanie Audet is dedicated to sharing her passion about the beauty of natural foods through her creations. Inspired by the healing power of food, she uses her gastronomic creativity to present her delicious and inventive food to curious and conscious eaters.