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When the temperatures are sweltering outside, turn to this recipe for a crisp respite in the form of food as medicine. Alongside a lush bed of lettuce, aromatic herbs, and sulfur-rich veggies like radish, prepare some satiating noodles in under five minutes. The twist is that these noodles are perfect for your hottest days; they're chilled and tossed with the anti-inflammatory powerhouse, turmeric. This combination will soothe your tissues from the inside-out, keeping you hydrated and energized as the sun's rays hit your shoulders. 



  • 1 8-ounces package rice noodles
  • 3 cups of any mixed greens
  • 1 cup snap peas, cut in half
  • 1 small cucumber, sliced
  • 1 small radish, sliced
  • ½ cup coconut yogurt (suggested: cocojune or Culina for their mild taste)
  • 1 teaspoon turmeric
  • Juice from ½ lemon
  • ½ teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
  •  cup seeds (suggested: pumpkin or sunflower)
  • ½ cup of chopped soft herbs (suggested: parsley, cilantro, basil, mint)
  • Salt + Pepper to taste



  1. Cook rice noodles according to package instruction. Once done cooking, rinse with cool water and set to the side.
  2. While the noodles are being prepared, in a small bowl, whisk together coconut yogurt, vinegar, lemon, red pepper, turmeric powder, salt, pepper, and ¼ cup chopped herbs.
  3. Combine rice noodles with coconut-turmeric sauce until all noodles are covered.
  4. On a serving plate or bowl, place a layer of soft lettuce down, followed by the noodles, then cucumber, snap peas, radish, herbs, seeds. Finish with a squeeze of lemon. Enjoy!




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Filed Under: Recipes

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