Made this fabulous dinner for friend and myself last weekend - we both loved it! Still can't believe the whole thing is raw and it tastes amazing. Thank goodness for almond butter!
Raw Pad Thai with Almond Sauce
(Original recipe from The Raw Gourment by Nomi Shannon)
Serves 8 to 10 (I made about half the recipe and it still lasted me for 3 days!)
Noodles
- 4 large zucchini
- 2 large carrots
- 1/2 cup coarsley chopped fresh cilantro leaves
- 1/2 cup fresh bean sprouts
Peel the zucchini, then shave the flesh into thick strips with a vegetable peeler. Cut the carrots into thin matchsticks with either a mandoline or a sharp knife. Combine the zucchini, carrots, cilantro, and bean sprouts in a bowl and toss together gently.
Pad Thai Almond Sauce
- 2 cups raw almond butter
- 2 oranges, juiced
- 1 lemon, juiced
- 1 lime, juiced
- 4 cloves garlic, minced
- 8 pitted soft dates
- 2 tbsp grated fresh ginger
- 2 tsp sea salt
- 2 tsp crushed dried chiles (optional)
Combine all the ingredients in a food processor or blender and process until smooth. If necessary, add small amounts of water to facilitate blending. The sauce should be thick. Add the sauce to the noodle salad and mix well.
Garnish
- 4 green onions, chopped
- 4 tbsp chopped thai basil leaves
- 10 to 12 wedges of fresh lime
- 8 raw almonds, chopped
Sprinkle the green onions, basil, lime wedges, and almonds over the salad just before serving.
Note: When I put my salad together I kind of just placed everything together, scooped some of the sauce to each place and let the person mix it together for themselves.
Enjoy!
Raw Strawberry Pie
(Original recipe from The Raw Gourment by Nomi Shannon)
Basic Almond-Maple Crust
- 1-2 cups almonds, soaked 8-12 hours
- 3-4 tsp maple syrup (I actually used agave nectar)
After draining the almonds, dry them for 30-60 minutes in the sun or simply with a clean towel. In a food processor, chop the almonds until they are uniformly very fine. Gradually add the syrup, using just enough for the almond meal to hold together. Sprinkle the mixture into a 8- or 9-inch pie pan and then gently press it into the bottom and up the sides. Makes 1 pie.
Strawberry Filling
- 4 cups sliced fresh strawberries
Binder
- 6 pitted dates, soaked 4-8 hours (reserve soak water (I actually used 10 dried dates, soaked)
- 2 cups quartered strawberries
- Maple syrup or agave nectar to taste (optional)
- 4 tsp psyllium (I didn't this ingredient, now thinking I really should have!)
In a blender, comine the strawberries with the dates and enough of the date soak water to achieve a thck purée. Taste and add sweetner, if required. While the blender is still running, gradually add the psyllium. When the mixture is very thick and smooth, immediately pour it over the strawberries in the crust, being sure to cover all areas of the pie. Using a spatula, smooth the binder around and into the berries. Refrigerate for at least 1 hour before serving.
- 6 pitted dates, soaked 4-8 hours (reserve soak water (I actually used 10 dried dates, soaked)
- 2 cups quartered strawberries
- Maple syrup or agave nectar to taste (optional)
- 4 tsp psyllium (I didn't this ingredient, now thinking I really should have!)
In a blender, comine the strawberries with the dates and enough of the date soak water to achieve a thck purée. Taste and add sweetner, if required. While the blender is still running, gradually add the psyllium. When the mixture is very thick and smooth, immediately pour it over the strawberries in the crust, being sure to cover all areas of the pie. Using a spatula, smooth the binder around and into the berries. Refrigerate for at least 1 hour before serving.
I added fresh strawberry slices to the top of my pie for a decorative touch.
mmm ... strawberry pie!
