Another version of my Raw Pad Thai, served at a 3-day retreat.
I swear, some of the best meals – ever – come from what is found in the fridge, freezer and pantry. Stacey and I were verrry pleased with our lunch today.
I recently made these crepes (krr-epp) for a client – and – brought them to the South Bay Raw Food MeetUp monthly potluck. They are absolutely divine. I’ve made them many times, the mouth feel and taste are just like a crepe (krr-epp), people always go ga ga over them.
This cabbage and green apple slaw ‘turned a corner’ with the caraway and coconut dressing. Yum!
This is a raw soup, except for the tofu, which I added for a protein boost.
Here are yummy uses for coconut water…
It’s easy, blend and freeze, eat and enjoy. The Yum factor hit the BIG YUM!
The lime was the perfect citrus to bring in high notes to balance the earthiness of the pine nuts and seeds …and to minimize the fatty-factor of the coconut meat.
Watch these 3 YouTube videos to learn how to open a Thai Young coconut.
Served at a Dialog Dinner, June 30, 2010. Serves 12, 2 cups per person (or 6 quarts, or 1.5 gallons). Time: This recipe requires a bit of planning and a bit of time b/c it has some prep work and a couple of stages Cutting, cooking, cooling and processing: Cutting and deseeding the 10 lbs […]