#LunchBreakLIVE features LA actress Patrizia Barretto, who shares her secret to feeling young, vibrant and energized. With a fresh perspective, Patrizia is taking on projects with a mission to save the planet. While modeling and acting for ethical brands, producing content and building her startup. @VeganLista, Patrizia reports on vegan activism as a contributor to JaneUnChained.com. Watch as she discusses why she became a human and animal rights activist and how she uses nutrition to keep herself motivated.
Patrizia Barretto is known for her work on The Call (2013), What About Brian (2006) and Dancing in Twilight (2005).
Menu:
1 Orange Juice (32 oz)
1 Celery Juice apple (32 oz)
Cucumber Noodles in Peanut Sauce
Fruit & Veggi Pulp Wraps
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Ingredients:
Orange Juice:
8 Oranges
 
Ingredients:
Celery Juice:
20 celery stalks
2 lemons
2 limes 
 
Directions:
Juices:
1. Wash all vegetables with a brush, well.
2. Turn on the juicer and go!
3. Once the jug is filled, let fiber settle.
4. Stir and pour!
5. Remove pulp for wraps and place in dehydrator. 
 
Directions:
Pulp Wraps:
Pulp from juice, place in dehydrator and shape. 
Set timer for fruit and time for 6-8 hrs.
Ingredients:
  Cucumber Noodles in Peanut Sauce
  • 2/3 cup creamy natural peanut butter
  • 2 tablespoons rice vinegar
  • 2 1/2 tablespoons gluten-free Amino Acids
  • 2 teaspoons sesame oil
  • 2 teaspoons agave (or honey)
  • 1 teaspoon fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • Dash of red pepper flakes, to taste
  • 1/3 cup warm water
  •  
  • Ingredients:
  • Cucumber Noodles
  • 2 large seedless cucumbers
  • 1/3 cup chopped fresh cilantro, for garnish
  • 1/3 cup chopped peanuts, for garnish
 
Directions: 
Cucumber Noodles:
 
1. First, make the peanut sauce. In a large bowl, combine peanut sauce, rice vinegar, amino acids, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger and red pepper flakes. Whisk in the warm water until sauce is smooth. 
 
2. Next, make the cucumber noodles. Adjust the julienne blade on a mandolin to the 1/8-inch-think setting. Carefully run the cucumber down the blade, slicing the sucmber to form noodle. Continue with the other cucumber. If you don’t have a mandolin you can use a julienne peeler to make the noodles or a spiralizer. 
 
3. Last, place cucumber noodle on a plate or in a bowl. Drizzle with the peanut sauce and toss gently. Top with cilantro and peanuts. Serve and enjoy! 
Note: We also had tons of leftover peanut sauce. 
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Tools: 
 
Dehydrator:
 
OXO Hand Held Spiralizer:
 
Brandless: 
 
 
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