Thursday, August 5, 2010
Elizabeth's Raw Pad Thai
Elizabeth's Raw Pad Thai
Having lunch the other day with my friend left me with the desire to concoct a Raw Pad Thai recipe. Yesterdays post mentioned the raw entree I ordered at Food and Thought, it was raw Pad Thai of course. I really liked their recipe, I wish I had it!!
I needed somewhere to start, so I turned to my new copy of "Ani's Raw Food Essentials". Her recipe is very easy and I made some additions and changes and came up with a totally different recipe. Now I have to go back and make hers to see how I like it.
Her recipe calls for the following:
sliced fresh basil
thinly sliced cabbage
I decided to use the kelp noodles and basil but omitted the cabbage. Instead I added zucchini, carrots and yellow squash to the kelp noodles and basil. In place of the cabbage I used my red clover sprouts, that were perfect for "harvest" today; ultra fresh, packed with nutrition. I also added in some chopped sunflower sprouts that I also just harvested today. I made her sauce recipe and thought it tasted flat the way that it was, so I added some soaked cashews, onion powder and 2 cloves of garlic. Wow! Now that is a good sauce. I made several more changes so let me just post my recipe so you can see how I made my dish. (Did I mention that I met Ani???? Still beaming!!)
Elizabeth's Raw Pad Thai (inspired by Ani's)
2 small zucchini, shredded
2 small carrots, shredded
1 yellow squash, shredded
1 C of kelp noodles, soaked for 30 min in water then drain
1 C red clover sprouts
8 fresh basil leaves, sliced thin
1/4 of a red pepper, chopped
1/4 C sunflower sprouts, chopped
Noodles Without the Sauce
1/3 C raw cashes, soaked
2 cloves garlic, pressed
1 tsp onion powder
1/4 C raw almond butter
1/2 C coconut oil, in liquid state
2 T Coconut Aminos
1/2 of a lemon, juiced
1/2 T jalapeno, seeded and chopped
1 1/2 t ground coriander powder
1/2 to 3/4 cup filtered water
1/3 C raw cashews, soaked then dehydrated and chopped
Place sauce ingredients into a personal size blender. Blend until smooth.
Toss together the noodle ingredients. Mix the noodles with enough of the sauce to nicely coat them. Place some Arugula leaves around the perimeter of a plate. Place a large mound of the noodles in the center of the Arugula. Top with the chopped cashews and micro-greens. This is so yummy. Enjoy!
NOTE: Keep the remaining sauce separate from the remaining noodle ingredients. The sauce should keep 3 weeks in fridge and the noodles a few days. I have enough left over to make another meal....sounds like lunch tomorrow.
~JMJ~ Today I am grateful for a creative burst of energy. I made up some more recipes today. One was a cookie recipe for the rest of the family. Everyone really like them. Will post that soon. Peace!