Skip to main content

Raw Pad Thai Salad

Yes, I am back with another raw entrée :) In fact, this week we increased our raw food intake significantly and it felt very good (for the body and the mind). To the uninitiated, raw food might mean just cutting fruits and vegetables and eating it, and this might not sound appetizing. Raw does not mean that there is no cooking involved, in fact, it involves the most innovative cooking and the results are there to see and enjoy.

Among our favorite raw entrées are different variations of raw pasta. The taste of the pasta dish comes from the sauce and the spices, and not from the pasta itself. It becomes better if the sauce is made fresh, instead of the stale and salty store-bought sauces. Our raw pasta is made from vegetables, using a variety of yams and squashes. Take a piece of sweet potato or Japanese yam, and compare that with a piece of any pasta; one to one the veggie tastes better than the pasta as it is juicy and flavorful. So now when you have the same sauce added to a tasty veggie and a bland pasta, the one with the fresh veggie pasta becomes even more flavorful, while the one that has the regular pasta becomes better, and just that :).

One can get really innovative with the sauces, and the Pad-Thai sauce with coconut milk is one of our favorites. Here is the recipe..

Raw Noodles:

  • Organic yams - 2 (Japanese or garnet)
  • Lemon juice -2-3 Tbs.
  • EV Olive oil - 1-2 Tbs
  • Peel and julienne yams using a sharp knife or spiral slicer.
  • Toss with olive oil and lemon juice and keep aside for 30 minutes to an hour.
  • If you are not comfortable eating the yam raw, steam them after slicing them.
Raw Pad Thai Sauce:
  • Raw pumpkin seeds - 2 Tbs.
  • Organic raw sunflower seeds - 2 Tbs.
  • Organic raw peanuts - 1/4 cup
  • Garlic - 2 cloves
  • Fresh ginger root - 1 inch piece
  • Red chilly - 1-2
  • Tamarind - 1 tsp (adjust according to kind of tamarind)
  • Turmeric powder - 1/4 tsp
  • Sea  salt -   1/2 tsp
  • Organic coconut palm sugar - 1/2 tsp.
  • Home made coconut milk - 3/4 cup *
  • Add everything except peanuts to blender jar and purée till you get a fine sauce. 
  • Adjust taste, and add a little filtered water if you want to adjust consistency. 
  • Add peanuts and continue on law speed till peanuts are just crushed.

Raw Pad Thai Salad:
  • Raw noodles (see above)
  • Raw pad Thai sauce (see above)
  • Purple Bok choy - 1 head **
  • Organic red/yellow peppers -2
  • Red onion - 1/2
  • Mung bean sprouts - 1 1/2 cups 
  • Extra raw peanuts and raw sesame seeds to top.
  • Julienne peppers and red onions.
  • Take out few outer leafs from the Bok choy and keep aside. Thinly slice the rest of the Bok choy.
  • Toss the noodles and suce together. Mix the sliced veggies. Serve topped with peanuts and sesame on the Bok choy leaves that you kept aside.
  • We even had some pad Thai rolled up in Bok choy leaves.

To make homemade coconut milk:
  • Dry or fresh coconut meat 1/2 cup
  • Filtered water - 3/4 cup.
  • Puree well in a high speed blender and pass thru a cheesecloth or any clean kitchen towel and squeeze well.
**Purple Boy Choy:
  •  I am trying Purple Boy choy for the first time from Spot Hill Farm near my son's school. You could substitute any leaf of choice.


Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…