Raw Foods

 

 

Sandra's Raw Pad Tai 

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Description:
Raw food is teaming with enzymes. Enzymes are the catalyst for every human function. We are born with a battery of enzymes but as we grow and continue eating the standard North American diet, the enzymes supplied by our body are used up to help run a nutritionally starved body. They need to be replaced. This is where a raw food diet comes into play. The more raw food you eat, the more you charge your enzyme battery and the better you feel. When you put this terrific food into your digestive system it begins to clear your blood and other body fluids of toxins and soon you find that you are filled with energy and vitality and weight concerns become a thing of the past.
Here is a dinner idea that you can adapt into many useful raw food dishes


Ingredients:
Sauce:

3/4 cup raw almond butter
1/2 cup orange juice (freshly juiced)

1 Tbsp. lemon juice (freshly juiced)
1 T minced fresh ginger
1 T Nama shoyu ( raw soy sauce)
1 T miso (optional)
1 t minced garlic
2 T honey/agave nectar
1/8 t cayenne pepper

Blend all ingredients in a food processor or blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more orange juice or a little water. Add more Nama shoyu or sea salt to taste. (I like the sauce very thick, as the natural moisture in the veggies is always drawn out and thins it out more than you’d expect).


Base:
2 medium zucchinis, washed and ends trimmed
1 large carrot, washed and ends trimmed
1/2 cup thinly sliced red onion
1/2 each red and yellow pepper, thinly sliced
1 cup (240 ml) slivered red or green cabbage
3/4 cup (180 ml) finely chopped cauliflower
1 handful of Mung Bean Sprouts

3 Tbsp. (45 ml) grated or shredded coconut

Fresh Cilantro, basil or mint can also be chopped up and added (or add all three herbs!)


Directions:
To create the “noodles,” simply peel the zucchini lengthwise with a carrot peeler, rotating it as you go, to create long, thin strips that can serve as your “rice noodles.” Arrange these on a large platter. If you have a spirolli machine you can create awesome noodles. (If you choose to contact me I can tell you how to get one).

Repeat the motion with the carrot to create long strips, or simply grate it if you prefer. Place the carrot, onion, peppers, cabbage, cauliflower and mung beans in a large bowl and pour the sauce over and mix well. Spoon the veggie mixture over the zucchini “noodles” then sprinkle with the coconut.

This recipe should make 4 servings. It will keep, covered in the refrigerator, up to 2 days.

Here’s the bonus on this recipe: You can use whatever vegetables you chose for the base. Instead of what I have suggested, substitute some broccoli, pea sprouts, radishes, parsnips, sweet potatoes or jicama – use your imagination with what you have in your fridge. Instead of using zucchini as your base, use some kelp noodles or butternut squash and then serve the entire dish over a bed of greens such as kale or a spring salad mix.

Make an entirely different dish. Using zucchini as your base cut the zucchini in thicker strips with a sharp knife, a mandolin or your spirolli. Toss them in a bowl with 1 Tbsp. olive oil and chopped parsley, salt and pepper to taste. Cover with a Chunky Tomato Sauce you create by pulsing 6 coarsely chopped tomatoes, some olive oil, lemon juice, minced onion and garlic and dried oregano, sea salt and pepper in your food processor. Pour over zucchini “noodles” and top with pine nuts and some sliced olives and you have another fabulous dinner meal. Your kids may like it too!


Rawfully yours, Sandra


Servings: Makes 2 – 4 servings.


Notes: By Sandra Butler


Special Diet: Vegetarian, Low Calorie


Category: Raw Foods


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