1 carrot, cut julienne
1 red pepper, cut julienne
1 yellow pepper, cut julienne
1/2C red cabbage, thinly sliced
1/3C green cabbage
1C young Thai coconut meat cut into noodles
1 zucchini sliced into 'noodles' in a spirooli- spiral vegetable slicer (ask us how to get one!)
1 bunch of green onion thinly sliced
3T lime juice
2T nama shoyu
2-3 small red chili, minced
6T date paste
1C alfalfa sprouts
1C tightly packed basil leaves
1 small handful of cilantro, roughly chopped
1/2C mint leaves
1t lemon zest
3T chopped almonds
3T almond butter
4T date paste
1/2t coconut oil
1/3C soaked sun-dried tomato halves
2T apple cider vinegar
2t nama shoyu or coconut aminos
1T minced ginger
1-2 cloves garlic
1/2t kaffir lime leaf finely chopped
1/4t dulse flakes
1t lemon zest
Mix all of the noodle base ingredients into a large bowl. Blend all sauce ingredients in a high-speed blender until smooth. Mix 3/4 of the sauce with the ingredients in the bowl.
To serve: unleash you inner architect: stack the Pad Thai in the center of a plate. Spoon 2 tablespoons of sauce around the outside of the plate. Garnish with chopped almonds, chili flakes and light dusting of cayenne and chili powder. Enjoy!
2.5 cups cashew flour
1 1/4 cups cacao powder
3/4t fine himalayan salt
1t vanilla bean powder
1 cup soaked dates (or 3/4 cup agave)
3/4 date soak water
1/4 cup mesquite powder
1/4 cup cacao nibs (garnish)
1. Process all ingredients food processor except date soak water.
2. Slowly add in date soak water.
3. Mould into a square approx 1/2 to 1" think and dehydrate for 12 hours.
4. Flip over onto mesh sheet and dehydrate another 4 hours
1/4C + 2t raw agave nectar
1/4C cacao powder
3T coconut oil
pinch of salt
1. Blend all ingredients in food processor
2. Warm in dehydrator for 1hour.
3. Drizzle on top of brownie, smile & enjoy.
1 T spirulina
1 cup water, almond milk, or fresh fruit juice
½ vanilla bean or squeeze of lime juice
1 cup of fresh or frozen berries
Place all ingredients in the blender and blend until silky smooth. Enjoy immediately!
One of our favourite combos: almond milk, fresh sun ripened blackberries and vanilla bean!
2 carrots, grated (about 1 cup)
2 tbsp chopped fresh parsley
2 tbsp chopped raw walnuts
1 tsp fresh lemon juice
2 tsp fresh orange juice
1/2 tsp cinnamon
1/4 tsp cayenne
1/4 tsp cumin
2 tsp extra-virgin olive oil
¼ tsp salt
1/4 tsp black pepper
Place all the ingredients in a salad bowl and toss well. Enjoy!
3 C almond milk
1 cCshitake mushrooms
2 C crimini mushrooms
3 stalks celery
2 cloves garlic
3 T fresh squeezed lime juice
2 T Nama shoyu
1 T fresh thyme
Place all ingredients in blender and blend until smooth. If you have a Vitamix blend until slightly warm. If you have time and want a warm soup leave in dehydrator for 2 hours at 105 degrees.
4 pitted medjool dates
1/4 C raw agave
1 C raw cashews soaked
1/2 C cacao powder
1/4 C +1t coconut oil
1/2 C agave
1 t vanilla bean powder
1/4 t salt
1t mesquite powder
1.On a teflex sheet or sheet of wax paper place 4 almonds (they will look like the turtle's legs)
2. In a food processor combine the caramel cream ingredients. Place a dollop of caramel cream onto the turtle's legs and place in the freezer while you make the chocolate.
3. In a food processor blend all the chocolate ingredients. Remove the turtles from the freezer and top with chocolate.
© 2014 RAW Foundation. iving Legacy Enterprises Ltd. All rights reserved.Tweet