Saturday, February 20, 2010

Raw Pad Thai

1 cup creamy almond butter
3 tablespoon tahini

1 tablespoon red chile flakes or thai chili paste
1 cup orange juice
1 tablespoon coarse ground coriander
2 tablespoons Namu Shoyu
12 ounces Kelp Noodles, rinsed and drained and cut to size
½ cup chopped cilantro
1 red bell pepper, julienned

Bean Sprouts

1-2 carrots, julienned

1 bunch scallions, sliced
1/2 cup slivered almonds (best if soaked sprouted and dried)

Fresh grated ginger (optional)

In a bowl, whisk together the almond butter, tahini, orange juice, chile, coriander and namu shoyu until smooth. Whisk. In a large bowl, toss dressing with the Kelp Noodles, cilantro, bell pepper, carrot and scallions. Check for seasoning.


Spaghetti Alla Bagutta





This is one of Abigail's favorite meals, mine too!

1 package of Kelp Noodles
1 cup water
1 fresh tomato or 4 sun dried tomatoes, soaked
1/4 cup cashews
1 garlic clove
1 tsp onion powder
1/4 red bell pepper
1 tsp sea salt
Parsley or Basil, chopped
Cherry Tomatoes
crushed red pepper (optional)

Rinse Kelp Noodles in warm water, cut and drain and place in a large mixing bowl. In a Vitamix mix all the remaining ingredients except the basil/parsley and cherry tomatoes. Toss the cream sauce with the kelp noodles and add the remaining ingredients.

This makes great left overs. You can place in the dehydrate at 200 F for 15 minutes to warm. It will not be 200 F and if you use too much red bell pepper it will overpower the creamy flavor.

Never give a baby crushed red pepper. I would add this to my dish.