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Pad Thai! Raw style.

Recently I've been experimenting with incorporating more raw food into my diet because, frankly, it's great for you. I'm sure your mind either immediately says "Ew." or "So, just salad?", but let me assure you neither of those are the case. Of course having a great big green salad loaded with fresh veggies is an easy and excellent way to get raw food into your body, but that's just the tip off the ol' iceberg. I plan on sharing many raw recipes with you, but first I'd like to share my absolute favorite:

Raw pad thai.

Now, I'm a big pad thai fan. I crave pad thai. The spiciness, the peanut flavor, the tang and the downright deliciousness of it all.  If that's your thing too, then I suggest you give this bad boy a try. Plus it will be a new and fun way to get some good ol' raw veggies in your diet.
Enjoy!

Raw Pad Thai

1 zucchini (spiraled into noodles or use a peeler to create long noodles)
2 carrots (julienned)
2 cups purple cabbage thinly sliced
1 green onion, chopped
2 Tblspns almond butter
1 lemon, juice of
2 Tblspns soy sauce
1 tsp finely chopped hot pepper (or 1 tsp Sriracha which i believe does not make this 100% raw)
1 Tblspn maple syrup (agave or honey would work too)
1 tsp garlic chopped
2 Tblspns raw sunflower seeds


*Note: If using Sriracha I suggest taste testing the spice level after everything else is prepped and adjust according to your liking.  I've noticed that the heat amps up as it sits. Personally, I like the level it ends up with the initial amount, but if you want a big kick, add a little extra sauce.

Directions:

In a bowl mix the nut butter with the garlic, lemon juice, soy sauce, maple syrup (or sweetner you choose), and chili/hot sauce with a fork until smooth. Set aside.



Mix all your veggies in a large bowl, reserving some green onion for garnish.

Right before serving, mix the sauce with the veggies.Garnish with green onions and raw sunflower seeds.

 

*If you'd like a warmer approach to the meal, preheat your oven to the lowest possible temperature. This will still keep the recipe raw. Lay your veggies out on a baking sheet covered with foil.


Place your veggies in then oven and with the door cracked open heat your veggies for up to 12 minutes. Place in a bowl, pour sauce over and enjoy!

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