"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Tuesday, January 25, 2011


A delightful recipe from "Raw on less than $10 a Day". A super raw site ( ) , with a weekly menu and wonderful recipes to play with - try it, you'll like it!

If you don't have a spiralizer, just slice very thinly, or use peeler to make thin strips.

In wide shallow bowl, combine:
2 med. zuchinni, spiralized
1 carrot, long thin slices with peeler
1 bunch green onions, sliced
1/2 red bell pepper, long thin slices
large handful fresh raw mung bean sprouts

Mix in small bowl:
1/4 c. raw almond butter
1/2 inch fresh ginger, minced
1 T. Braggs, or soy sauce of choice
1 clove garlic, minced
1 T. agave
1/4 - 1/2 tsp. cayenne (or to your personal heat index!)
dash sea salt, to your taste

Mix sauce and veggies lightly.
To serve, top with a bit of cilantro, and 2 T. coarse chopped raw cashews

The sauce is sweetly heated, nutty, delicious!

This makes a gi-normous serving for a really hungry guy, or several smaller servings for us daintier eaters. Whatever size your serving, you'll be back for seconds!
I would highly recommend this one as a dinner offering to non-rawbies, a tasty introduction to the delights of fresh raw eating - especially if they already enjoy Thai flavors!

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