Basics of Raw/ Rawfood Cousine

RAW VEGAN PAD THAI WITH ACTIVATED ALMOND&GINGER SAUCE

This is definitely one of my most favourite raw vegan recipes. It is simple, fresh, crunchy, fun to prepare, colorfull and most of all….tastyyyy! Base is gonna be your julienned veggies but the sauce that comes with it is gonna level it up pretty much! When I´m teaching rawfood cooking classes I encourage people to be creative with flavours so you can also play around with this one. Use home made coconut milk instead of water, add different herbs, use different spices, all up to you. I am here just to spark thirst for healthy living food!

 

WHAT DOES THE WORD “ACTIVATED” MEAN, WHY AND HOW TO DO IT.

Idea behind activation=soaking (10-12 hours in filtered water) of nuts, seeds&grains is minimalization/elimination of it´s enzyme inhibitors, phytates  (phytic acid), polyphenols&goitrogens.

Enzyme inhibitor will clog, warp or denature an active site of an enzyme (enzyme is meant to help break down food/help every biological process the body does). Untreated phytic acid can combine with calcium, magnesium, copper, iron&zinc in the intestinal tract&block their absorbtion which can lead to mineral deficiencies and bone loss.

By soaking nuts, seeds&grains you will rise absorbtion of proteins and minerals and you will overall help your body to digest all the nutrients of the nuts&seeds properly.

 

This doesn´t mean that if you will not gonna do this, you are gonna die ;D. Almost anybody knows about this except of health addicts and we all live, right. You can still enjoy tasty meal without thinking about soaking every nut&seed 12 hours before consumption. But if you are someone who is eating nuts, seeds&grains regularly or on daily basis, I would definitelly suggested to you to start with this “procedure”.

 

 

 

Pad Thai with activated Almond&Ginger Sauce

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By Not So Guilty Pleasures Serves: 2
Prep Time: 30 minutes

Ingredients

  • 2 carrots (julienne)
  • 1 sweet potato (julienne)
  • 2 courgettes (julienne)
  • 1 bell pepper (cut thinly)
  • 1 lemon (juiced)
  • 1 handull of coriander (options: parsley, basil, mint,..)
  • 1 tbsp sesame oil
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/2 tsp pink salt
  • .
  • SAUCE
  • up to 4 portions
  • .
  • 1 cup activated almonds (soaked for 12 hours)
  • 1 tbsp sesame oil
  • 1/2 tsp pink salt
  • 2 tbsp tamari (glutenfree soy sauce)
  • 3 tbsp fresh ginger juice or grinded thumb sized ginger
  • 1 cup water

Instructions

1

1. For activation of almonds you should start to soaking them night or 12 hours before. Best option is to have a big jar of activated&dehydrated almonds ready for any occasion.

2

2. Prepare your veggies for Pad Thai. Wash courgettes&bell pepper and peel carrots &sweet potato. This Pad Thai looks amazing when all the veggies exept red bell pepper are peeled with "julienne peeler", if you don´t have it at home, just slice all your veggies really thinly or use basic peeler.

3

3. Put all your julienned veggies in a big bowl, add lemon juice, chopped handfull of herbs of your choice, sesame oil, white&black sesame seeds and pink salt. Mix everything together nicely and set aside.

4

4. For the sauce mix all ingredients together in blender untill smooth. You can use juice from ginger or simple whole peeled ginger root.

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