Have you even juiced today?! “Juicing” has been all the rage for the past couple of years – people are spending upwards of $10+ on a glass of organic, raw, pressed, blah blah blah – you name it – juice! BUT have you had Lumi Juice? I had the pleasure of meeting them at Condé Nast – their juices are amazing! 100% juice – no funny business, raw, vegan, organic, but best of all NOT a million dollars (ok, I exaggerated a bit there). You can literally get an entire pack of juices for less than $15! That’s like over a week’s worth of juice – not just one juice from a fancy NYC juice shop.

In any case, because I loved their juice so much, I’ve partnered with them to create original Chef Priyanka recipes! All vegan, healthy, and obviously delicious. I encourage you to try the Lumi Juices and make these yummy recipes!! First up – my Piedmont Asian Noodles. Why the name Piedmont? Well, I used the Lumi Juice Piedmont Pineapple Juice as the base for this dish! It makes for a delicious sauce with lemon grass, chili, ginger, and garlic. Super simple and healthy!!

• 1 10oz Piedmont Pineapple Lumi Juice – shaken
• 1 inch piece fresh ginger – with peel on
• 2 cloves garlic – peeled and slightly smashed
• 1 dried red chili
• 4-5 strands dried lemongrass
• 2 tsp light agave
• 1/8 tsp freshly ground pepper
• salt
• 1 tsp organic cornstarch
• 1 tbsp water

Saute Ingredients: 

• 1 tbsp vegetable oil
• 1 tsp toasted sesame seed oil
• 1/2 large white onion – thinly sliced
• 4-5 leaves of baby bok choy
• 1 carrot peeled into ribbons
• 4oz vermicelli noodles (or half of a standard package of vermicelli noodles)
• 2 tbsp unsalted dry roasted peanuts – lightly toasted until slightly golden in color, roughly chopped
• 1 tbsp light agave
• handful of fresh cilantro – roughly chopped
• lemon wedges – for garnishing

1. Combine ingredients for the sauce – expect for the cornstarch and water – in a small pot and set over medium-high flame. Allow mixture to come to a boil then reduce to low and simmer. While the sauce is simmering, make the cornstarch slurry by combining the cornstarch and water and stirring until completely smooth. Mix into the sauce. Cook, stirring occasionally until mixture is reduced by 1/2. Remaining amount should amount to about 1/2 cup. Taste sauce – it should be tangy, spicy, and slightly sweet. Adjust salt as necessary. Set aside to cool