Nutty Vegan Slim Down Stir Fry

Gluten Free - Grain Free - Sugar Detox - Anti Inflammation - Alkaline 

Serves 2 


  • 3 cups Low Starch Vegetables Sliced Thin ( I used purple cabbage, carrots, snow peas, daikon, boy choy and swiss chard but use what you want here)
  • 1-2 tbl Macadamia, Coconut Oil, Cultured Ghee 
  • 1 cup cooked quinoa (can be replaced with protein of choice)
  • 2 tbl hemp seeds* See notes
  • 2 tbl chopped cilantro


  • 1/4 c sunflower seed butter
  • 1/4 c coconut oil (I've used extra virgin olive oil before too for a lighter flavor)
  • 1 tsp turmeric
  • 1/2-1 tsp Korean chili flakes (add more as you please. Also regular chili flakes will be fine)
  • 1 tbl Coconut Aminos or Braggs aminos (experiment with adding both if you like)
  • 1 tbl Apple Cider Vinegar
  • 1 1/2 heaping tbl freshly grated ginger (about a 3'' knob)

For the Sauce:

Add all of the ingredients in the work bowl of your food processor and process until smooth. Taste for seasoning by dipping a raw piece of a vegetable to experience what it will taste like against the food. 

For the Stir Fry

  • In a wok heat the oil over medium high heat until shimmering. 
  • Add the vegetables and cook, stirring often, until softened  about 3-5 minutes.
  • Add the cooked protein of choice to the vegetables and add 3 tbl of sauce (1 1/2 tbl per person) along with a 2 tbls of water to thin the sauce. 
  • If you are using leafy greens, now is the time to add them so they won't wilt too much during cooking. 
  • Cook for a few more minutes or until the sauce is heated through and the vegetables are cooked through. 
  • Divide between two bowls and cover with hemp seeds and freshly chopped cilantro. 


For a lighter meal you can omit the quinoa and add more hemp seeds. 3 tbl is 10 grams of complete protein to give you an idea of how much to use. I also like to add the same raw veggies, cooked quinoa (or protein of choice) on top of fresh salad greens and use the sauce as a salad dressing for an easy weekday lunch.