Raw, Vegan, Grain-Gluten Free (with Raw Fusion options) The original recipe was contributed by one of our Natural Wellness coaching candidates, to which we did a little tweaking. Sue Boyce […]
Thai food is one my go-to cuisines for lunches as it offers so many options for a primarily plant-based diet. The peanut-based sauce — they call it “Amazing” sauce here in Tampa — is one of my husband’s favorites.
Thai and other Asian restaurant foods are better than most when it comes to healthy eating, with their lightly cooked vegetables and light oils, but there are some elements that you can’t control when you eat out, such as added sugar, oils that are high in Omega 6 (which can cause inflammation when not balanced by sufficient Omega 3’s) and peanut butter in general, whether organic or conventional is high in the aflatoxin mold, associated with serious allergies and dangerous carcinogens.
This dish can either be a main course or a side dish; I served mine over Sea Tangle Kelp Noodles — very crunchy sea vegetable noodles popular with raw foodists and loaded with minerals. The secret to serving kelp noodles is to soak them for at least 2 hours in very warm water; This softens them and makes them much more palatable to the novice consumers. This salad would stand on its own without noodles or you can serve over rice noodles, soba, or any kind of pasta. In Raw Fusion we tend to stay away from the gluten grains as many people have sensitivities, even if they are yet to pinpoint them. This would also be excellent spooned over spiralized zucchini or young coconut meat noodles.