Raw Carrot Linguini in Spicy Thai Almond Satay Sauce

This recipe is super quick to prep (as far as raw cuisine goes anyhoo) and you can make extra sauce as it keeps well and makes an excellent spread or dip. If you're not a fan of spice you can omit the chili flakes and it will still be super tasty. The recipe shown here does not use any water making the sauce is quite thick and dip-like, so you may find you like it slightly dilluted to make it easier to toss on the 'noodles'.

What you'll need (2 servings):

Spicy Thai Almond Satay Sauce (makes 1 cup)

1/4 C top part of unmixed coconut milk

1/4 C raw almond butter

3 pitted dates

1 t full lime juice*

2 T apple cider vinegar

1 T fresh garlic paste

1 t curry masala

1 t crushed chili flakes

2 T tamari

2 green onions, roughly chopped

Pasta

~5 carrots

1/2 cup mushrooms, sliced

1/2 red capsicum, julienned

2 green onions, thinly sliced

1. blend all sauce ingredients until smooth
2. store in container in fridge until ready to use
3. with a carrot peeler, peel carrots lengthwise (I find it's easier if you pull the peeler towards you) in a spiral fashion to get extra long ribbons
4. place carrot ribbons in a large tupperware and cover with sauce and 2 T water
5. close tupperware and shake until carrots are well coated, adding more water if needed
6. let the saucy carrots sit for about 20 minutes until softened
7. add capsicum and mushrooms and shake to coat
8. dish into bowls, top with green onion and serve
   
   
   
   
    *full lime juice is what I call the product of taking an entire lime and shoving it in your juicer, it has a great full flavour from both the juice and the zest without too much pulp.
   
   
   
   This recipe was adapted from Sarafae and her awesome blog: addictedtoveggies.com !