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
- 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
- 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.
- 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
- Spiralize the zucchini and transfer to a large bowl.
- Drain the kelp noodles and add them along with the romaine, carrot, bell pepper and cilantro to the zucchini. Toss to combine.
- Add the Pad Thai sauce and mix thoroughly.
- Divide between four bowls and serve topped with chopped cashews and onions.