Hello hello and happy Friday. I am in Singapore! It's hot but we're having a ball - besides the laptop issues I'm having which is why this post is so late, as is your newsletter (are you on my list?).
Anyway, gotta be quick now so here is a recipe I've posted before that I'm going to revist coz it's just so dang good - that and tonight we're on our way to Thailand!
Raw Pad Thai
3 cups spiralised daikon
1/2 cup carrot, grated
1 cup kale, shredded (I used chard)
1/2 cup red capsicum, julienned
1 spring onion, sliced fine
1/2 cup cherry tomatoes, sliced in half
40 basil leaves, ripped
2 Tbsp coriander, chopped
Sauce:
1 cup coconut milk (blend coconut meat and water from one coconut together, and use 1 cup of this mixture)
1/2 cup almond butter
2 tsp chopped dates
2 Tbsp tamari
2 Tbsp lime juice
1 Tbsp minced ginger
1 tsp minced garlic
1 Tbsp miso paste
1/8 tsp cayenne pepper
Prepare all the ingredients for the dish and combine gently in a bowl. Set aside.
Blend all the sauce ingredients together in a blender until smooth. Adjust anything to taste (I found the tamari a tad to strong so added more coconut milk)
Serve on a bed of greens and top with a few sliced cherry tomatoes, a few almonds, and more coriander if you're like me! YUMMO!
The recipe is out of I Am Grateful which is an amazing (although at times, time-consuming) book of recipes from the Cafe Gratitude.
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