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 !

RAW Carrot-Ginger BREAD

    This recipe is super easy and a great way to use the leftover veggie pulp from juicing. Depending on how long you dehydrate it for you can get a nice soft bread for sandwiches or a more cracker like bread that's great with dips or spreads.

What you'll need:
3 C carrot-apple-celery pulp from juicing
1/2 C dried currants (or raisins)
1/2 C ground flax seed mixed w/ 1/2 C water
3 inches of fresh ginger, peeled
2 T extra virgin olive oil
3/4 t himalayan pink salt (or sea salt if you're not as pretentious as me)

 

1. mix ground flax seed in water and let sit until goopy
2. puree veggie pulp in food processor until fine
3. add currants and ginger, pulse until there are no whole currants left
4. add flax goop, EVOO and salt, blend until smooth
5. spread mixture evenly on a parchment-lined dehydrator tray (or 2) with ~1 cm thickness
6. with a knife, score the mixture into sections slightly larger than the slices of bread you want (if you score all the way down to the parchment, the pieces will shrink apart from each other quite nicely)
7. dehydrate at 41 C for 4-6 hours, until the slices hold together enough to flip
8. flip each slice and dehydrate for another ~4 hours or until your desired texture (it also works okay if you dehydrate it overnight and then flip and dehydrate until the other side is dry to the touch)