Created by holistic nutrition coach Maya F. Bradstreet, this recipe makes a perfect addition to any picnic fare or packs easily for lunch at the office, and the best part is that it is gluten-free, dairy-free and even tree-nut free!


By Maya F. Bradstreet


1 8-oz package of soba noodles

4 tbsp sunflower seed butter

2 tbsp raw honey or agave

2 tbsp brown rice vinegar

2 tbsp tamari or braggs amino acids

1 tbsp sesame oil

1 head sliced bok choy

1 carrot, grated

1 bunch scallions, chopped

½ bunch cilantro, chopped

½ cup sliced almonds

½ cup sunflower seeds

1/3 knob ginger, minced

1 garlic clove, minced


Prepare soba noodles according to package, rinse with cold water and set aside.

In large bowl, combine nut butter, honey/agave, vinegar, tamari, and oil. Add garlic or ginger if desired. Add additional tablespoons of water if smoother consistency desired. Add soba noodles and toss to coat. Add remaining ingredients and mix to combine.

Serve immediately – or refrigerate (tastes great the next day, or the next!).

*Image and recipe courtesy of Maya F. Bradstreet. For more of her delightful recipes, visit *