Hello,
Long time no see. Everyday I hope to squeeze in a lunch post about what I am eating lately. I have some staples I have been falling back on. They are simple, quick, and good.
<3's
Pea
Pad Thai
There are many wonderful complex recipes for raw pad thai. This is not one of them, but it is fresh and tangy. This is my lunch today.
Ingredients:
Noodle Salad
1 bag Mung Bean Sprouts
1 Cucumber, peeled, juliened, or spiralized into noodles (stop when you hit the seeds)
1 Carrot peeled, juliened, or spiralized into noodles
1 Handful of Cilantro
1 Sprinkling of chopped Nuts
Cut all the veggies into noodle like shapes. Toss these ingredients in a bowl.
Sauce
2 Tablespoons of Tamarind Paste
2 Tablespoons of Nut Butter
1 Soaked date or spoonful of sweetner
1 inch piece of peeled ginger
1 garlic
1 Teaspoon of Bragg's
1/4 cup of water or lime juice
Put all these ingredients in to a blender and blend. Add more water slowly if needed to reach desired sauce consistency. I like mine thicker. Pour the sauce over the veggie noodles and mix.
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Outside AVA The Shadow Lounge, Pittsburgh Pennsylvania
An evolving collection of raw food recipes tried, adapted, and loved by not-a-raw food chef. Making everyday raw one dish at a time.
Peanutpea
Outside AVA The Shadow Lounge, Pittsburgh Pennsylvania
Do What You Can
The best lifestyle advice that I follow is do what you can when you can. I am not rich, I am not a chef. I cannot afford to order raw food products shipped to my door, I buy organic when I can afford it, I rely on my local supermarket, local farmers markets, and Whole Foods or Trader Joe's grocer. I do not own fancy equipment. I got started with a cheap ($5 yard sale) food processor with only an S blade, a cheap ($40 Target) 5 tray convection dehydrator with no fan (this means if I want to dry very dense moist items it will take days not hours), and a manual vegetable julienne tool with only one size option (not a mandolin, which I dream about). The recipes I post I use regularly. Few require days or hours of prep, I like to make food when I am hungry. I try to have condiments and homemade ingredients stored on hand to whip up more complicated meals. I like to reserve Sunday to make a week's worth of dehydrator recipes and marinaded veggies (like bread, nut patties, granola base, marinated onions, etc). The raw recipes I make everyday are based on recipes I have grown to love as a cooked food vegan and developing as a raw food vegan.
*My cheap dehydrator has melted. Yes literally, I guess you get what you paid for.
*My cheap dehydrator has melted. Yes literally, I guess you get what you paid for.
Raw Culture Online Community
The Reccomended Reading Rainbow
- Body Ecology, Donna Gates
- Madhur Jaffrey's World Vegetarian- I use to live off the recipes in this book, most are cooked but the salads are still simple, exceptional, and a good base for live food dishes
- Rainbow Green Live-Food Cuisine, Gabriel Cousens M.D
- The Master Cleanse, Stanley Burroughs
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