1 cup cherry tomatoes (quartered)
4 leaves romaine lettuce (chopped roughly)
3 shitake mushrooms (chopped roughly)
3 baby carrots (chopped)
A few cashews and/or macadamia nuts
1½ tablespoon Evoo
1 teaspoon honey
Squeeze of lemon juice
Dash of nama shoyu
2 tablespoons water
Meat of one firm young coconut (sliced thinly into noodles)
1 teaspoon ume plum vinegar (optional)
¾ teaspoon miso
1. Mix the miso, coconut noodles, and ume plum vinegar so the noodles are just slightly coated and set in the refrigerator.
2. Mix all the veggies and nuts with the marinade which you can prepare in the bottom of a bowl.
3. Dehydrate veggies at 110 degrees in marinade for 3 hours or so, until lettuce wilts and shitakes obtain a cooked texture.
4. Mix it up and enjoy!
I was watching an episode of Seinfeld called “The Chinese Restaurant,” and experienced a big craving for some kind of greasy Chinese food, like my favorite udon noodles.
With this in mind, I went into my kitchen to open up a young coconut to drink, and found the meat, which I had planned to blend with the water, to be very firm.
That’s when the gears started turning and I came up with this, which turned out delightfully similar to the oily Chinese variety.
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© 2009-2023 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!