one pkg. kelp noodles
1/2 lemon, juiced
2 large handfuls spinach
1 portobello mushroom, dehydrated to soften (or not) with a little oil and diced
1 slice red onion, chopped
1/3 c. corn
¼ jalapeno, minced
small handful raisins (about ¼ c.)
½ tomato, seeded and chopped
½ c. almonds, soaked
8 oz. purified water
1 medium sized apple, cored and diced
1/2 c. raisins, unsoaked
1 T. fresh ginger, chopped
1 t. hot curry powder
1 T. olive oil
1 ½ t. Braggs (or more)
¼ t. sea salt (or more)
1/2 medium sized ripe banana
1 garlic clove
2 T. harissa (this is Middle Eastern hot sauce and not raw if purchased; to keep it raw, either make your own or add chili peppers to taste, instead)
red bell pepper, julienned
Rinse and drain the kelp noodles. Place in a bowl; cover with water, lemon juice, and salt. Allow to soak for 45 minutes. Drain and place in plain water while you make the sauce.
Blend sauce ingredients in high-speed blender. Drain noodles and place in bowl with carrot, spinach, mushroom, onion, corn, jalapeno, raisins and tomatoes. Toss with one half the sauce mixture. Spread on shallow plate and place in dehydrator to warm. To serve, mix in a little more curry sauce and Braggs, if desired, and squeeze on lime juice. Garnish with lime wedges, bell pepper and cashews.
This is flavorful and filling and, despite long list of ingredients, super easy to make. The recipe was inspired by a curry sauce recipe I saw online last night. I have modified it somewhat. But it was very late and I don't remember who to credit for the inspiration. You could easily serve this dish to a SAD eating friend and they wouldn't know it was raw!
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© 2009-2020 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!