INGREDIENTS
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4 large Swiss chard leaves
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3 medium carrots
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1 medium zucchini
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1/2 large long English cucumber
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1 medium bell pepper
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1/2 bunch cilantro
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24 basil leaves
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5 oz brown rice vermicelli, dry
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1/3 cup smooth peanut butter, unsalted
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1/4 cup orange juice (I juiced 1 medium orange)
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3 tbsp (I used Bragg liquid aminos)