Hemp Seed Yogurt

Hemp seeds are very high in protein and have a yummy nutty flavor. Eat this on its own, mixed with berries of your choice or with some Granola (page 23) for a bit of crunch!

  • 2 cups filtered water
  • 1 cup hemp seeds
  • ½ cup fresh lemon juice
  • 10 Medjool dates, pitted
  • Yield: 4 cups
  • Freshness: 2 days in the fridge
  1. Blend all of the ingredients together in a blender until creamy.

Granola and Hemp Seed Yogurt Parfait

Both of these ingredients are delicious on their own, but layering them in a beautiful parfait glass takes them to a whole new level! This dish makes a delicious snack or tasty addition to a raw brunch. We use a 1 cup/250mL mason jar for this parfait but you could use anything you have handy.

Before You Begin: Prepare the Hemp Seed Yogurt (above) and Granola.

  • 1/3  cup Hemp Seed Yogurt
  • 1/3  cup Granola
  • 1/3  cup chopped fresh berries (strawberries, blueberries or raspberries) plus a few whole for garnish
  • Yield: 1 serving
  • Freshness: 1 day in the fridge
  1. Layer the parfait in your chosen container in the following order: berries on the bottom, hemp seed yogurt in the middle and granola on top.
  2. Garnish with a few whole fresh berries.

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Pad Thai Sauce

This is a fantastic dipping sauce that also serves as the key component in two of our favorite dishes: Spring Rolls and our wildly popular Pad Thai. Note that the tamarind has to soak for 1 hour.

Tamarind is also known as Indian date and can be found at your local grocery store in the Asian food section. It comes as a soft, malleable block. It softens during soaking, making it easy to mash to release its flavor in liquid form.

Before You Begin: Soak the tamarind in the water for 1 hour. Mash it with your hands, then strain, reserving the liquid in a bowl and discarding the pulp. Soak the cashews.

  • 2 oz tamarind (about 1/4  package)
  • 3/4  cup filtered water
  • 1 cup cashews, soaked
  • 1 tomato, halved
  • 6 Medjool dates
  • 2 Tbsp Coconut Aminos
  • 2 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 1 clove garlic
  • 1 tsp sea salt
  • 1/4  tsp ground coriander
  • 1/8  tsp pepper
  • Pinch cayenne pepper
  • Yield: 21/2 cups
  • Freshness: 1 week in the fridge

Combine the reserved tamarind liquid with all of the other ingredients in a blender and blend until completely smooth and creamy.

Pad Thai

Without a doubt, this is one of the most popular dishes we serve at Rawlicious. It's a great entrée to serve to friends trying raw food for the first time as it is rich in flavor and is a hearty, satisfying meal. It's also a joy to look at with its mix of colors and textures.

Before You Begin: Prepare the Pad Thai Sauce. Soak the kelp noodles in filtered water for 1 hour.

  • 8 zucchini, peeled
  • 2 cups kelp noodles
  • 1 romaine lettuce heart, shredded
  • 1 carrot, peeled into strips
  • 1/2  red bell pepper, thinly sliced
  • 1/4  cup cilantro, finely chopped
  • 2 cups Pad Thai Sauce
  • 1/4  cup chopped cashews, not soaked
  • 1/4  cup chopped green onion
  • Yield: 4 servings
  • Freshness: serve immediately
  1. Spiralize the zucchini and transfer to a large bowl.
  2. Drain the kelp noodles and add them along with the romaine, carrot, bell pepper and cilantro to the zucchini. Toss to combine.
  3. Add the Pad Thai sauce and mix thoroughly.
  4. Divide between four bowls and serve topped with chopped cashews and onions.