Once upon a time (2 years ago, almost to the day), I found myself toying with the idea of making a raw meal. I’d been daydreaming about it ever since I bought my very first raw ‘cookbook’ about 6 months earlier. The stunning photos in that book and the stories of increased vitality I’d read all over the net enchanted me. I’d tried raw pizza, nachos and desserts at PAWS, Manna and the Raw Kitchen Cafe and they were all delicious, but all the dehydrator talk and complicated recipes discouraged me from giving it a go myself.
It was hot in the city that week. Really hot. Summer rocks, but it’s not really conducive to eating hot dinners, especially not with my penchant for being heavy-handed with the chilli. Left to my own devices I would’ve happily just eaten frozen fruit for dinner, but apparently this is frowned upon past the age of three. So what was a sandgroper to do? Join the raw food movement?
Oh yes, raw food. Back then I liked to pronounce it ‘ROAR!’ to scare whoever I was talking to twice.
Friend: “You’re going to eat what?”
Me: “ROAR food! Like a tiger!” (a hot, vegan tiger, obviously).
Of course, these days I’m much more (*ahem*) mature.
Then I came across this amazing recipe! Thai food + summer + ROAR! = bliss, right? Plus it only had two steps and minimal ingredients, and we all know I’m all about that.
Well, one taste and I was HOOKED! Holy guacamole! I didn’t think raw food could ever be so decadent! If this was how all raw meals tasted, all I could say was viva la rawvolution!
Fast forward to recently. You know those delicious meals you make and fall in love with and then kinda’ just forget about? So weird.
Anyway, since it’s summer and I’m going crazy with the zucchini noodles again, I finally decided to whip up my own version of this tasty treat first inspired by the gorgeous Eden at Feed Life Starve Cancer:
Raw Pad Thai
- 2 large zucchini
- 1/4 red cabbage thinly sliced
- 1/4 cup fresh mint leaves chopped
- 1 spring onion sliced
- 1/2 avocado peeled and sliced
- 12 raw almonds
- 2 tbsp sesame seeds
- 1/4 cup peanut butter 100% natural with no added salt or sugar
- 1 tbsp tahini
- 1 lemon juiced
- 2 tbsp tamari / salt-reduced soy sauce
- 1/2 chopped green chilli or more if you like the hot stuff!
- Assemble dressing ingredients in a jar. Pop the lid on and shake really well to combine. I like mine nice and creamy but you can add a touch of filtered water if it looks too thick.
- Using a mandoline or vegetable peeler, remove one outer strip of skin from each zucchini and discard. Peel again, in long strips and periodically rotating the zucchini, to create ‘ribbons’ from all around the core. Discard the core or use it in another recipe (or juice it!).
- Combine zucchini ribbons, cabbage and dressing in a large mixing bowl and mix well.
- Divide zucchini mixture between two plates or bowls.
- Top with remaining ingredients and enjoy! xx
Serve it up elegantly, like this:
Or Buddha Bowl style (with added red capsicum and cherry tomatoes):
Or all tropical-like (with triple the almonds!):
Just be warned: it’s highly addictive! xx