Christmas in the Raw.

The holidays are typically a gluttonous time… the last hurrah of the year where many have a well-accepted excuse to dip into excess.  So this year, I choose to bring a raw dish to my parent’s home.  I made Raw Pad Thai using the list of goodies below… realizing I should have put a veggie spiralizer on my Christmas list.

3 medium zucchinis
3 large carrots
2 green onions, chopped
1 cup shredded purple cabbage
1 cup cauliflower florets
1 cup mung bean sprouts
½ avocado, peeled and sliced
½ cup crushed peanuts
½ cup chopped fresh cilantro
¼ cup fresh mint leaves
2 tbsp sesame seeds

I made two batches of this sauce since there was so much veggie surface area expelling water into the dish.  And I garnished with sliced lemons for easy squeezing.
¼ cup tahini
¼ cup almond butter
¼ cup tamari
2 tbsp agave
2 tbsp lime
½ green chili, minced
1 clove garlic, minced
1 tsp ginger root, grated

File this under raw-ish.  When an avocado is at a perfect point you can spread it on a tailpipe and I’d eat it.  Well, not really.  I’m justing saying that I really like avocado.  I tried it on some different grain-y crackers as I searched for a better grain-y things. My favorite Sigdal crispbread made of sunflower seeds, sesame seeds, wholemeal rye flour, oat bran, oatmeal, linseed, spelt bran, and wheat bran.

Sunfood Superfoods makes these raw coconut sheets that can be used tortilla style for wraps.  They cost a pretty penny for only 7, but would allow for easy and quick raw snacking.  No wonder only Richie Riches can sustain a raw diet for long durations of time!

I jammed them with lots of fresh veggies and drizzled them with a wasabi sauce. Perfect lunch.

I have cashews soaking for raw cheese spreads for next time.  Inspiration and preparation are key when you go temporarily raw.