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April 01, 2021 2 min read
RECIPE BY ALEXANDRA PASKA OF @PLANTBASED.TRAVELER
1 cup orange juice (about 3 medium oranges)
Orange zest from one orange (make sure it’s organic/untreated)
1 tbsp grated ginger
3 large garlic cloves, grated or finely minced
1 tbsp neutral cooking oil (I like avocado)
1/4 cup organic brown or coconut sugar
2 tbsp coconut aminos or light soy sauce or salt to taste
2 tbsp rice vinegar
1.5 tbsp cornstarch, diluted in 1/2 cup of water
Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to
encourage people from around the world to eat more plant-based food.
Instagram: @plantbased.traveler
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