One of my favorite things to eat is Pad Thai, a dish that is traditionally served hot. A friend gave me a recipe on a raw version of this dish. She follows a gluten free, unprocessed and sometimes raw vegan diet. I was interested in trying it even though its not traditional. Turns out raw is tasty.
I wanted to do a full post including all my raw recipes from our raw dinner party, but due to many failed attempts from technology issues, I am now going to separate those recipes into individual posts starting with this one. I will first give you a little information on the raw foods movement in case you haven’t heard of it.
The raw foods movement has been rapidly increasing over the last 10-15 years. A raw food diet consists of eating uncooked, unprocessed and often organic foods and many of this movements followers are usually vegan or vegetarian. Raw food magazines, books and restaurants are continuously popping up across the United States. Devotees of this movement claim that switching over to raw foods is a “life changing experience that will provide you with extra energy and improved health.” This diet includes fresh vegetables, fruits, nuts, grains and seeds. Although nothing is cooked, nuts and seeds can be made digestible by soaking and the use of a dehydrator adds variety to fresh produce. Raw foodists eat by theory that once food is cooked above 112 degrees, it loses its living enzymes and vitamins (nutrients). Many folks on this diet love the feeling of added energy and not feeling tired or sluggish.
Raw Pad Thai:
2 each Zucchini
2 each Carrot
1 cup Purple Cabbage, Julienned
1 cup Mung Bean Sprouts
½ cup Cilantro
½ cup Crushed Almonds
¼ cup Tahini
¼ cup Almond Butter
2 tablespoons lime Juice
¼ cup Tamari (Gluten –Free Soy Sauce)
2 tablespoons Raw Agave
½ teaspoon Garlic, Minced
1 teaspoon Ginger, Grated
- Using a spiralizer cut the zucchini and carrots into spaghetti shape.
- In a large mixing bowl add the first six ingredients.
- Set aside.
- In a separate mixing bowl add all the ingredients for the dressing. Whisk until smooth. If dressing is too thick add a few drops of water.
- Add the dressing to the first six ingredients and toss to coat evenly.
- Store in the refrigerator for three hours. Allowing all vegetables to marinate in the dressing.